Veg Noodles recipe (Chowmin)
This dish is a simple yet delicious vegetable stir-fry noodles, perfect for a quick and satisfying meal. Easy to Make: You can whip it up in about 20-30 minutes, making it ideal for a busy day.You can add whatever vegetables you like. The noodles are soft but firm, and the veggies stay nice and crunchy. Full of Flavor: The combination of garlic, soy sauce, and chili sauce gives the noodles a savory, slightly spicy kick. This dish is popular in many Asian cuisines, especially in Chinese and Indo- Chinese cooking, which is often enjoyed as street food or an easy homemade meal. It’s perfect for a quick lunch or dinner when you’re craving something warm, flavorful, and easy to prepare.
Veg Noodles
This vegetable stir-fry noodles dish is a quick and tasty meal that combines boiled noodles with fresh vegetables, all tossed in a mix of soy sauce, chili sauce, and garlic. Super easy to make in just about 20-30 minutes and can be customized with your favorite veggies or proteins. Perfect for lunch or dinner, it's a comforting dish that's popular in Asian and Indo-Chinese cuisine, offering a delicious blend of flavors that's sure to satisfy.
Ingredients
- Water: 2 liters
- Salt: 2 tablespoons or as needed
- Noodles: 300 grams
- Onions: 2 sliced lengthwise
- Bell Peppers Capsicum: 1, sliced lengthwise
- Carrot: 1 thinly sliced into sticks
- Cabbage: A small portion finely sliced
- Green Onions Spring Onions: Chopped (separate the white and green parts)
- Garlic: 4-5 cloves finely chopped
- Green Chilies: 2 finely chopped
- Soy Sauce: 1-2 tablespoons to taste
- Red Chili Sauce: 1 tablespoon to taste
- Black Pepper: To taste
- Oil: As needed for cooking
Instructions
- Vegetable Prep:
- Slice the onions, bell peppers, and cabbage lengthwise to match the shape of the noodles.
- Slice the carrot into thin sticks.
- Separate the white and green parts of the green onions and chop them finely.
- Finely chop the garlic and green chilies.
- Noodle Prep:
- Boil 2 liters of water in a large pot.
- Once the water boils, add 2 tablespoons of salt.
- Add the noodles to the boiling water and stir after 30 seconds to prevent sticking.
- Cook the noodles until they are 70-80% done (al dente).
- Drain the noodles and rinse them under cold water to stop the cooking process.
- Once drained, toss the noodles with a little oil to prevent them from sticking together.
- Procedure:
- Heating the Oil:
- Heat a large wok or pan on high flame.
- Add oil and let it heat until it starts to smoke slightly.
- Cooking the Vegetables:
- Add chopped garlic and green
- chilies to the hot oil and sauté quickly.
- Immediately add the sliced onions (both regular and the white part of green onions) and sauté for about 15-20 seconds.
- Add the remaining vegetables: bell peppers, carrots, and cabbage. Stir-fry the vegetables on high heat for about 1-2 minutes. The vegetables should remain slightly crunchy.
- Adding the Noodles:
- Add the drained and oiled noodles to the pan with the sautéed vegetables.
- Quickly add soy sauce, red chili sauce, and black pepper to taste. If desired, add a pinch of Ajinomoto (optional).
- Mixing and Final Cooking:
- Toss the noodles and vegetables together until well combined. Ensure everything is coated evenly with the sauces.
- Stir-fry on high heat for another minute or two until everything is well incorporated and heated through.
- Garnish with the chopped green parts of the green onions.
- Serve:
- Serve the noodles hot and enjoy them immediately. They should be flavorful, slightly spicy, and have a pleasant crunch from the vegetables.