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A classic Indo-Chinese street food favorite, this dish features stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. It's a quick and satisfying meal that comes together in under 30 minutes, perfect for a weeknight dinner.
For 4 servings
Boil and Prepare the Noodles
Prepare the Stir-Fry Base
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A classic Indo-Chinese street food favorite, this dish features stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. It's a quick and satisfying meal that comes together in under 30 minutes, perfect for a weeknight dinner.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 340.87 calories per serving with 9.35g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish the Chowmein
Garnish and Serve
Add 150g of pan-fried paneer cubes, scrambled eggs, or firm tofu along with the vegetables for a protein boost.
Add 1 cup of sliced button mushrooms along with the onions and stir-fry until they are browned.
Replace the red and green chili sauces with 2 tablespoons of Schezwan sauce for a spicier, garlicky flavor.
Incorporate other vegetables like julienned bell peppers of different colors, broccoli florets, or baby corn.
Loaded with cabbage, carrots, and capsicum, this dish provides a good dose of essential vitamins, minerals, and dietary fiber, which aids digestion.
The noodles are a primary source of carbohydrates, which the body uses for quick energy, making it a fulfilling and satisfying meal.
Garlic, ginger, and the variety of colorful vegetables contain antioxidants that help combat oxidative stress in the body.
A typical serving of this Veg Chowmein (around 285g or 1.5 cups) contains approximately 350-450 calories. The exact count can vary based on the amount of oil and sauces used.
Veg Chowmein can be a moderately healthy dish as it's packed with vegetables. However, it's often high in sodium from sauces and can be oily. To make it healthier, use less oil, load up on more vegetables, and use low-sodium soy sauce.
Yes, you can make it gluten-free by using rice noodles or other gluten-free noodle varieties. Also, ensure you use a gluten-free soy sauce (tamari).
In the context of Indo-Chinese cuisine, the terms are often used interchangeably. 'Chowmein' refers to the stir-fried noodle dish, while 'Hakka Noodles' refers to a type of noodle often used to make it. Hakka cuisine has Chinese origins, and this dish is an Indian adaptation.
The key is to not overcook the noodles; cook them until just al dente. Immediately after draining, rinse them under cold water to stop the cooking and wash off extra starch. Finally, toss them with a little oil to create a non-stick coating.
Absolutely! This recipe is very versatile. Feel free to add other quick-cooking vegetables like mushrooms, baby corn, broccoli florets, or different colored bell peppers.