Chowmein, traditionally is a way of separately cooking noodles and then, topping them with your choice of sauces, vegetables and spices in the wok. My fondness for street food is quite well known among my family and friends. The following attempt is to preserve taste and flavour but reduce the overall oil content.
I boiled Hokkien vegan noodles available from the local Asian store for my Chowmein. I had to make sure they were eggfree as there were many, many varieties in the noodle aisle!
We need,
- 2 cups Boiled Noodles
- 1 Large Brown Onion, chopped finely
- 1 cup Cabbage, shred finely
- 1 Carrot, peeled and cut in strips
- 1 Bell Pepper, cut in strips
- 1/2 cup Mushrooms, finely sliced
- 1/2 cup Green Peas
- 2 tablespoons Sesame Oil
- 2 teaspoons Chinese 5 Spice Powder
- 3 cloves of Garlic, minced finely
- 1″ piece Ginger, minced finely
- 1/2 cup Shallots, finely chopped
- Salt, to taste
To make,
- Heat oil in a wok and toss the onions in.
- After the onions are slightly browned add in ginger and garlic.
- When slightly browned, throw in the cabbage, carrot, bell pepper, mushrooms and peas in.
- Sauté lightly till the vegetables wilt a little.
- Season with salt and 5 spice powder.
- Add the noodles and cook till well coated.
- Take off the heat and sprinkle top with chopped shallots.
Sprinkle with Soy Sauce and Vinegar just before serving. Tastes great hot or cold 😊
