Vegan stir-fried noodles loaded with veggies and sauces!
- 1 packet or 200 gms Chow Mein
- 4–5 cups Water
- Salt, to taste
- Ice-cold water
- 1 tbsp Oil (preferably Sesame oil)
- 1 tbsp minced Ginger
- 1 tbsp minced Garlic
- 1/4 cup Onion, finely sliced
- 1/4 cup Carrot, julienned or cut into strips
- 1/4 cup Bell Pepper, finely sliced
- 1/8 cup French beans, finely chopped
- Spring Onion greens, to garnish
- 1/2 tsp Vinegar
- 3 tsp Soy Sauce
- 1 tbsp Tomato ketchup
- 1 tbsp Sriracha sauce
- 2 tbsp Sesame oil
- A pinch of sugar
- 1/4 tsp Pepper powder
- To cook the noodles for Chow Mein, bring about 4-5 cups of water to a boil and add a quarter teaspoon of salt to it. Add the noodles to it. You needn’t break it, it’ll easily slide into the vessel in a couple of minutes.
- Let the noodles cook according to the pack instructions. I prefer al dente (that is cooked to be firm to the bite). Also, we will be tossing the noodles to the veggies and sauces later and don’t want it to be a mushy mess.
- Remove and strain in a colander. Wash gently in ice-cold water and add a tablespoon of oil. Toss and keep aside.
- Prepare all the veggies and keep aside.
- To prepare the sauce for Chow Mein, mix together vinegar, soy sauce, tomato ketchup, and sriracha sauce along with sesame oil, sugar, and pepper.
- To make Chow Mein, heat a pan, and add sesame oil. To this add minced ginger and garlic. Saute.
- Add finely sliced onions and saute again.
- Once it is slightly browned, add the veggies. Mix well.
- To this, add the cooked noodles and mix gently.
- Add the sauces and mix again.
- Check for seasoning.
- Garnish with spring onion greens and serve hot.
You may add any veggies of your choice, mainly cauliflower, baby corn, mushrooms, and snap peas. You may also add tofu.
For a non-vegetarian option, add shredded beef, chicken, prawns, and/or pork.
- Cuisine: Chinese