Vegetable Chow Mein Indian Style Recipes

VEGETABLE CHOW MEIN

Vegetable Chow Mein image

Provided by Giada De Laurentiis

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
2 large carrots, peeled, trimmed and cut into matchstick-size pieces
8 ounces fresh or dried chow mein noodles
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and minced
3 garlic cloves, minced
6 large shiitake mushrooms, thinly sliced
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1/4 cup low-sodium chicken broth
1/2 cup hoisin sauce*
2 tablespoons soy sauce
2 tablespoons honey
Kosher salt and freshly ground black pepper
2 green onions, thinly sliced

Steps:

Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
Transfer the chow mein to a large bowl and garnish with the green onions before serving.

VEGETABLE CHOW MEIN INDIAN STYLE

Vegetable Chow Mein Indian Style image

Vegetable Chow Mein is an Indian Chinese noodle food item popular in India. Vegetable Chow Mein is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.

Provided by Member 610488

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lb spaghetti (uncooked)
1 tablespoon vegetable oil
6 spring onions, white part julienned
3 spring onions, green part julienned
1/8 cabbage, julienned
1 carrot, julienned
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons sriracha sauce (Huy Fong recommended)
2 tablespoons ketchup
1 tablespoon white vinegar
1 tablespoon soy sauce
2 tablespoons oil
salt & freshly ground black pepper, to taste

Steps:

Boil noodles as per package instructions. Drain and soak in cold water for about 2 mins to prevent them from cooking further. Drain and mix with 1 tbsp vegetable oil to prevent them from sticking. Set aside.
In a small container, mix the sriracha sauce, ketchup, vinegar, and soy sauce. Set aside.
In a wok or large frying pan, heat 2 tbsp oil to sizzling. Add ginger and garlic pastes. Stir fry for a minute then add the white part of the spring onions. Stir fry for another minute.
Add the red and green bell pepper, carrots & stir fry until these veggies are partially cooked (about 2 minutes). Add the cabbage and stir fry for another minute.
Add the sauce mixture. Mix well and then do a quick taste for salt and pepper. Add the drained noodles & mix until all is well combined. Add half of the green part of the spring onions (reserve half for garnishing) and stir fry for 2 minutes, until noodles are hot. Serve immediately with garnish of remaining spring onions.

Nutrition Facts : Calories 557, Fat 12.2, SaturatedFat 1.7, Sodium 364.2, Carbohydrate 94.8, Fiber 6.3, Sugar 8.3, Protein 16.9

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