Name: Veg Chow Mein Recipe recipe by kennice angle at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: for cooking noodles; 150 grams to 200plain or whole wheat noodles or flat noodles about 5.5 to 7 lb noodles; 5 cups to 6water or 1.25 to 1.5 litres water; teaspoon ¼salt; teaspoon ½sesame oil or any other oil; for stir frying noodles; cup ¾ to 1sliced button mushrooms; cup ¾grated or shredded carrots; cup ¾shredded cabbage green or purple cabbage; cup ¼ to ⅓finely chopped French beans; cup ⅓finely chopped onions or 1 small to medium onion or 1 medium spring onion finely chopped (reserve the spring onions for garnish); cup ¼thinly sliced capsicum or about 1 small to medium bell pepper green or yellow or red, bell pepper; cup ¼sprouts optional; cup ⅓ to ½tofu cubes optional; 1 teaspoon finely chopped ginger; 1 teaspoon finely chopped garlic; 1 teaspoon finely chopped celery optional; 2 teaspoon to 3 teaspoons green chilies finely chopped (skip if making for small kids) or add ¾ to 1chili sauce; 3 teaspoons soy sauce or add as required; 1 tablespoon tomato ketchup or add as required optional; teaspoon ½black pepper or white pepper powder add as required; 2 tablespoons teaspoon cornstarch + 2water corn starch is optional and can be skipped; teaspoon ½rice vinegar or regular vinegar; 2.5 tablespoons to 3sesame oil or any other oil; in salt as required add moderation as soy sauce already has a lot of salt

Ingredients Serving: 3

for cooking noodles
150 grams to 200plain or whole wheat noodles or flat noodles about 5.5 to 7 lb noodles
5 cups to 6water or 1.25 to 1.5 litres water
teaspoon ¼salt
teaspoon ½sesame oil or any other oil
for stir frying noodles
cup ¾ to 1sliced button mushrooms
cup ¾grated or shredded carrots
cup ¾shredded cabbage green or purple cabbage
cup ¼ to ⅓finely chopped French beans
cup ⅓finely chopped onions or 1 small to medium onion or 1 medium spring onion finely chopped (reserve the spring onions for garnish)
cup ¼thinly sliced capsicum or about 1 small to medium bell pepper green or yellow or red, bell pepper
cup ¼sprouts optional
cup ⅓ to ½tofu cubes optional
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped celery optional
2 teaspoon to 3 teaspoons green chilies finely chopped (skip if making for small kids) or add ¾ to 1chili sauce
3 teaspoons soy sauce or add as required
1 tablespoon tomato ketchup or add as required optional
teaspoon ½black pepper or white pepper powder add as required
2 tablespoons teaspoon cornstarch + 2water corn starch is optional and can be skipped
teaspoon ½rice vinegar or regular vinegar
2.5 tablespoons to 3sesame oil or any other oil
in salt as required add moderation as soy sauce already has a lot of salt

Instructions

Cook noodles according to the package instructions. the noodles don't need to cooked till al dente. since towards the end we will be just tossing the noodles with the stir fried veggies.
Drain the cooked noodles in a colander. rinse noodles in running water very well. this method stops the cooking process.
Add 1/2 tsp oil to the noodles. toss them well, so that the oil gets coated evenly on the noodles. this method gets rid of stickiness from the noodles. cover and keep the noodles aside.
When the noodles are cooking, you can chop & grate the veggies.
Prepare corn starch paste with 2 tsp corn starch and 2 tbsp. water. keep aside.
Heat oil in a pan or wok. on medium heat, first sauté the green chilies, ginger and garlic for about 30 seconds. green chilies add quite some heat in the dish. skip if you do not prefer them or if making for kids.
Add chopped onions or spring onions. sauté for a minute.
Add sliced mushrooms and finely chopped French beans.
Stir and sauté on a medium flame till the edges of the mushroom get lightly browned.
Add grated carrots, shredded cabbage and sliced bell pepper/capsicum.
Stir and increase the flame to a high. stir fry everything on a high flame for 2 to 3 minutes.
Add soy sauce. at this step you can also add tomato sauce or red chili sauce or green chili sauce. since we have already added green chilies, we have not added the chili sauce.
Season with black pepper or white pepper and salt.
Stir everything and then add the corn starch paste. stir the corn starch paste very well before adding to the stir fried vegetables.
Stir and sauté for a minute on medium flame.
Add the cooked noodles. increase the flame to high. mix and toss the noodles with the stir fried veggies.
Lastly add vinegar and give a final mix. switch off the flame.
Serve veg chow mein steaming hot in serving bowls. you can also garnish these stir fried noodles with about 1 to 2 tsp toasted sesame seeds and spring onion greens.

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Aug-03-2017

BetterButter Editorial Aug-03-2017

Hi Kennice, your image of this recipe has been removed since it was plagiarised. We have a strict policy against plagiarism. Please refrain from uploading images from the Internet. Please upload an original picture at the earliest. Your recipe is currently hidden, once you have posted an original image for the recipe email us at chefs@betterbutter.in so we may display for public viewing.