Veg Chowmein in 15 minutes


There are n number of ways by which you can make chowmein.If we talk of Chinese noodles they are truly versatile .You can stir fry them ,pan fry them,boil,blanch add them in soup,gravy or dry noodles.Noodles are like potatoes for us,there are 100 of ways to make them and every recipe is unique in its own way.Here I am putting up a recipe of veg chowmein which can be easily prepared at home with in 15 minutes.Noodles I have used are Tops Noodles which are easily available in Indian stores.Best part is that kids enjoy chowmein and so does adults.Add lots of vegetables in it and make it nutritious .

Ingredients.(For 4 adults)
Half packet Top Noodles
1tbsp Oil
2 onion slices
2 green chili (finely chopped)
1/2cup shredded cabbage
6-7 Mushroom sliced
1 carrot chopped
1/2 capsicum
salt to taste
Black pepper(freshly grinded)
Ajinomoto(Please note pregnant women should never take ajinomotto)
1and 1/2 tsp soya sauce ,white vinegar and chili sauce
water to boil


Step 1:Take a large Vessel and fill it water .Water level should be such that all noodles can almost float in it.Make sure water is totally heated.Never put noodles in cold water they all will get spoiled.
Step 2:Add noodles and 1/2 tsp salt in it .

Step 3:Keep the noodles for at least 5-7 minutes(until cooked).Drain and pour water on it.Tops noodles doesnt stick with each other even if they do you can spread 1tsp of oil on them to avoid sticking.
Step 4:Take a pan and add oil into it.

step 5.Add sliced onion and saute them for 2-3 min.

Step 6:Add salt ,ajjinomoto and freshly grinded pepper into it.Adding fresh black pepper add to the taste of noodles.

Step 6:Add all other vegetables and cover the pan for 3 minutes till all the vegetables get tender.
Step 7:Add the noodles and the sauces.
Step 8:With the help of a fork mix the noodles so that they don’t get mashed.

Your chowmein is ready to eat.You can change the vegetables according to your choice though mushroom and onion are mostly preferred as they add to the taste of chowmein.



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