Easiest Way to Cook Delicious Veg chow mein

Easiest Way to Cook Delicious Veg chow mein Delicious, fresh and tasty.

Veg chow mein. Bring a large pot of salted water to a boil over high heat. Veg Chow Mein is dish made from stir fried noodles and mixed vegetables which is then flavored with Chinese sauces. The word "Chow' means stir-fried or sautéed and 'mein' means noodles.

Chow mein are stir fried noodles with vegetables.

Often chicken, pork or prawns (shrimp) are added.

Preheat a large wok over high heat.

You can have Veg chow mein using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Veg chow mein

1. It’s of medium size chow mein packet.

2. It’s of thinly sliced carrots.

3. It’s of medium size chopped capsicum.

4. Prepare of small bowl thinly chopped cabbage.

5. It’s of slit green chilli.

6. You need of black pepper powder (as needed).

7. It’s of refined oil.

8. Prepare of Water.

9. You need of white vinegar.

10. You need of ajinomoto.

11. It’s of medium size onion thinly sliced.

Add a few tablespoons of vegetable oil then add the mushrooms, peppers, ginger, garlic and chilli.

In this vegetable chow mein noodles recipe, I have added cabbage, carrot, mushroom and capsicum.

You can add finely chopped green beans, cauliflower, baby corn etc.

We are chopping the vegetables finely unlike other indo-chinese dishes.

Veg chow mein step by step

1. Heat the pan with water when water bring to boil add oil, chow mein, pinch salt now cook till becomes soft.

2. Then off the flame and drain of the water and rinse it keep it a side.

3. Now heat the wok with oil till becomes smoking point add all veggies stir fry on high flame for 1 or 2 minute.

4. Then add boiled chow mein, vinegar, black pepper powder, as required salt mix it well saute it 2 min on high flame.

5. Now turn off the flame and remove the serving plate and enjoy it.

If you have patience and practice, do it by hand using knife.

Heat a wok over high heat and add the vegetable oil.

When the wok is smoking, add the garlic and stir-fry until fragrant.

Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.

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