Who doesn’t like a quick Indo-Chinese Vegetable Chow Mein?! I love noodles and often make them with stir-fried vegetables for quick dinner. Like most Indo-Chinese recipes, noodles and fried rice are very customized to the Indian palatte and I don’t think no two restaurants serve it the same. I am wary of ordering noodles, even when we are eating out as they are usually devoid of vegetables and are heavily loaded with oil. I like my noodles fresh and light, with crunchy colorful vegetables with a bang of garlic and pepper powder. I use the vegetables I have available in my fridge at that time and totally customize it depending on my mood that day. And that exactly why I think I love it. I enjoy cooking spontaneously and the results are always good when I don’t care about the result.
This Vegetable Chow Mein is obviously my version and it may not be authentic/traditional per most Indo-Chinese enthusiasts, but something that works really well for us. Do remember – I am cooking this during the covid-19 pandemic. I didn’t have all the vegetables I would have liked to add or all ingredients (like spring onions) but still ended up making this yumm Vegetable Chow Mein. It tasted delicious, even if I say so myself. I served it with my Homemade Spring Rolls (here is a glimpse but recipe coming up next) and it was a huge hit. Come dinner time, the husband made a quick omelette and we made a it party of two 🙂
How to make Vegetable Chow Mein
📖 Recipe
Detailed step-wise picture recipe of making Vegetable Chow Mein
Bring a large pot of water to a rolling boil. Add ½ teaspoon oil and add enough salt for the water.
Break open the noodles into the boiling water.
Cook on medium flame until the noodles are al-dente.
Drain off the excess water and run them through cold water once. Drain off again. Add 1 teaspoon of oil and let the noodles cool down completely.
In a thick bottomed pan, heat the remaining oil. Add finely chopped garlic and fry for a few seconds.
Next add finely sliced onions. Fry for a minute.
Add diced/sliced vegetables. Stir fry for a few mins.
Now add pepper powder, salt as needed. Fry for another 3-4 mins.
When the vegetables are half cooked, add soy sauce. Cook for a minute.
Add cooked noodles. Reduce the flame to low. Mix the noodles with the vegetables.
Stir fry them on low flame for 2-3 mins. Sprinkle finely chopped coriander on top.
Serve hot with ketchup on the side, along with any other Indo-Chinese starters.
Recipe Notes
Adjust spices as per preference. I used local atta based noodles, you can choose egg noodles or chicken noodles if you wish. Don’t overcook the noodles as they turn very sticky and gloopy on adding to the vegetables. You can also add finely chopped green/red chillies for additional spice.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
