ठेले वाली चाऊमीन का सीक्रेट टोटका विधि - veg chowmein market jaisi recipe - cookingshooking

Ingredients

• 200 g Chowmein Noodles (thin, regular dry wheat noodles)
• 4 Tbsp Vegetable Oil (neutral oil such as canola or sunflower)
• 1 medium Carrot (peeled and julienned)
• 100 g Cabbage (shredded)
• 1 medium Onion (sliced thin)
• 1 small Capsicum (any colour, sliced thin)
• 2 pieces Green Chili (finely chopped)
• 3 cloves Garlic (minced)
• 1.5 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 whole Lemon (juiced)
• 2 stalks Spring Onion (chopped)
• 2 Tbsp Tomato Ketchup (smooth, no added sugar needed)
• 1.5 Tbsp Chili Powder (adjust to heat preference)
• 0.5 tsp MSG (optional, for umami)
• 1 Tbsp Soy Sauce (optional, for depth)
• 0.5 tsp Salt (added at final stage)

Instructions

1. Boil Water

   Fill the pressure cooker with about 4 cups of water and bring to a rolling boil on high heat. No salt is added.

   Time: PT5M

2. Cook Noodles

   Add the dry chowmein noodles to the boiling water and cook for 3‑4 minutes until they are 70‑80% done (they should still have a slight bite).

   Time: PT4M

3. Drain and Cool

   Turn off the heat, pour the noodles into a strainer, and let them sit for 10 minutes without rinsing. This allows excess steam to escape and prevents over‑cooking.

   Time: PT10M

4. Oil Toss

   Place the drained noodles back into a clean bowl, add 1 Tbsp of oil and toss gently 2‑3 times with a spoon or tongs so the strands separate.

   Time: PT2M

5. Pre‑heat Wok

   Put the steel wok on high flame and let it heat for 2 minutes until it’s smoking hot.

   Time: PT2M

6. Dry‑Fry Noodles

   Add the oiled noodles to the hot wok without any extra oil. Stir‑fry for about 2 minutes until you see light brown specks on the strands.

   Time: PT2M

7. Set Noodles Aside

   Remove the roasted noodles and set them aside in a bowl.

   Time: PT1M

8. Garlic & Green Chili

   Add 1 Tbsp oil to the wok, then quickly add minced garlic and chopped green chili. Stir‑fry for 1 minute until the garlic turns dark but not burnt.

   Time: PT1M

9. Add Capsicum & Onion

   Add sliced capsicum and onion to the wok. Stir‑fry for 1½ minutes until they start to soften and become slightly translucent.

   Time: PT2M

10. Add More Oil

    Drizzle an additional 1.5 Tbsp oil over the vegetables and give a quick toss to coat evenly.

    Time: PT1M

11. Carrot

    Add the julienned carrot and stir‑fry for about 30‑40 seconds.

    Time: PT1M

12. Ginger Garlic Paste & Cabbage

    Add 1.5 Tbsp ginger‑garlic paste and the shredded cabbage. Toss quickly for 15‑20 seconds until the cabbage just wilts.

    Time: PT1M

13. Combine Noodles & Seasonings

    Return the roasted noodles to the wok. Add salt, tomato ketchup, lemon juice, chili powder, MSG, and soy sauce (if using). Stir‑fry for 2 minutes, ensuring everything is evenly coated.

    Time: PT2M

14. Finish with Spring Onion

    Add the chopped spring onion, give a final quick toss for 30 seconds, then remove from heat.

    Time: PT1M

15. Serve

    Transfer the chowmein to a serving bowl and enjoy immediately while hot.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g