Veg Chowmein

1. 1
   boil · ~10 min

   Boil the noodles.

   1.Bring 4 cups water to a rolling boil in a large pot.

   2.Add a pinch of salt and the noodles. Cook until al dente (about 1 minute less than package instructions).

   3.Drain in a colander and rinse with cold water to stop cooking.

   4.Toss with 2 tsp oil to prevent sticking and set aside.

   TIPDon't overcook the noodles — they will cook a bit more when stir-fried.
2. 2
   prep · ~10 min

   Prep the vegetables.

   Shred the cabbage, julienne the carrot, thinly slice the bell pepper and onion, chop the garlic and ginger, slit the green chilies, and chop the spring onions. Keep everything ready as stir-frying moves fast.

3. 3
   saute · ~4 min

   Stir-fry the aromatics.

   1.Heat 2 tbsp oil in a wok over high heat until shimmering.

   2.Add chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.

   3.Add sliced onion and sauté until translucent (2-3 minutes).

   TIPKeep the heat high and keep stirring — this builds the smoky wok hei flavor.
4. 4
   saute · ~3 min

   Cook the vegetables.

   1.Add cabbage, carrot, and bell pepper to the wok.

   2.Stir-fry on high heat for 2-3 minutes. Vegetables should stay crunchy, not soft.

   3.Add the whites of spring onions and toss briefly.

   TIPDon't overcook the veggies — they should retain their vibrant color and crunch.
5. 5
   mix · ~2 min

   Toss noodles with sauce.

   1.Add the boiled noodles to the wok.

   2.Pour in soy sauce, vinegar, and tomato ketchup.

   3.Sprinkle black pepper and remaining pinch of salt.

   4.Toss everything together using tongs or two spatulas for 2 minutes until the noodles are well coated and heated through.
6. 6
   garnish

   Garnish with spring onion greens and serve hot.

   Transfer to serving plates, top with fresh spring onion greens, and serve immediately with tomato ketchup or schezwan sauce on the side.

   TIPEat right away — chowmein is best when hot and fresh from the wok.

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