China gave noodles to the world and changed the way people eat. Originated from the Chinese land, today Chow Mein is relished all over the world in different styles. The best part about the noodles is that you can flavour it with the local spices of your region and own the recipe!
Noodles are versatile and there are so many ways to prepare them–stir-fry, pan-fry, boil, blanch, soup, gravy, dry etc. But mainly, there are two kinds of Chow Mein that are most popular – one that is steamed and boiled with vegetables, meat (usually chicken), sauces etc whereas the other version is crispy and is popularly known as the Hong Kong style noodles.
While Chow Mein is tasty and quite filling, the best part is that it is very easy to prepare and can be made in very less time. That’s not all – it packs a punch of nutrition too. Rich in vitamins it requires minimum cooking time and retains maximum health value. So people, let’s prepare something Chinese this time!
– 1.5 cup Noodles
– 1 cup chopped carrot
– 2 cube chicken stock
– 1 cup spring onions chopped
– 1 cup bell peppers chopped
– ½ tsp ginger sliced
– 1 garlic chopped
– 2.5 tbsp soya sauce
– 1 full tbsp sugar
– ½ cup chopped onions
– Oil to sauté vegetables
– Salt to taste
– Boiled chicken shredded ( with salt, ginger & garlic paste)
– Grounded black pepper
– Chopped celery
– In a non-stick deep skillet take some oil and now add ginger, garlic and onions. Sauté for 2 mins.
– Add carrot and sauté it for 3 mins followed by capsicum for about 1 min
– Now add the chicken stock homemade or cube (if cubes then add about a cup of water), sugar, salt and Soya sauce
– Give it a boil and add boiled chicken to it. It should be in a gravy form. (Don’t overcook the vegetables)
– In a pan boil noodles and add salt to it boil till they are cooked. Now drain all the water and pour cold water over it. Add about 2 tbsp of oil so that they don’t stick to each other.
– Now add these noodles to the prepared gravy
– Sprinkle some grounded black pepper and some ajinomoto for taste
– Serve it hot with a dash of finely chopped green celery