Chowmien

Ingredients

• 200 g Egg Noodles (dry, broken into 2‑inch pieces)
• 250 g Mixed Vegetables (carrot, cabbage, bell pepper, onion, bean sprouts, thinly sliced)
• 2 tbsp Green Chili Sauce (store‑bought or homemade)
• 2 tbsp Soy Sauce (light soy sauce preferred)
• 2 tbsp Tomato Sauce (plain ketchup or tomato puree works)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (freshly grated)
• 3 tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• ½ tsp Salt (adjust to taste)
• ¼ tsp Black Pepper (freshly ground)

Instructions

1. Prepare Noodles

   Bring a pot of water to a boil, add a pinch of salt and the egg noodles. Cook until just al dente (about 4‑5 minutes), then drain in a colander and rinse briefly with cold water to stop cooking. Toss with a drizzle of oil to prevent sticking.

   Time: PT7M

   Temperature: Boiling

2. Wash & Slice Vegetables

   Rinse all vegetables under running water. Peel and julienne the carrot, thinly slice the cabbage, bell pepper, and onion, and separate bean sprouts. Set aside in a bowl.

   Time: PT5M

3. Make the Sauce

   In a small bowl combine green chili sauce, soy sauce, tomato sauce, minced garlic, grated ginger, salt, and pepper. Mix well and set aside.

   Time: PT2M

4. Stir‑Fry Vegetables

   Heat 2 tbsp vegetable oil in the wok over high heat. Add the sliced onions first, stir‑fry for 30 seconds, then add carrots, bell pepper, and cabbage. Stir‑fry 2‑3 minutes until vegetables are bright‑colored but still crisp. Finally add bean sprouts and toss for another 30 seconds.

   Time: PT4M

   Temperature: High

5. Combine Noodles & Sauce

   Add the cooked noodles to the wok, pour the prepared sauce over them, and toss quickly to coat everything evenly. Stir‑fry for another 2‑3 minutes, allowing the sauce to heat through and the noodles to absorb flavor.

   Time: PT3M

   Temperature: High

6. Serve

   Transfer the hot chow mein to a serving plate. Garnish with extra sliced green chilies or chopped spring onions if desired. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

9 g

Carbohydrates

68 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Egg Noodles: Spaghetti broken into pieces, Rice noodles (gluten‑free)
• Instead of Mixed Vegetables: Frozen stir‑fry vegetable mix
• Instead of Green Chili Sauce: Sriracha, Green chutney (less spicy)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Tomato Sauce: Ketchup, Tomato paste diluted with water
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ground ginger (¼ tsp)
• Instead of Vegetable Oil: Peanut oil, Sesame oil (use less)
• Instead of Salt: Soy sauce (adds saltiness)
• Instead of Black Pepper: White pepper

Equipment Needed

• Wok or Large Skillet
• Sharp Knife
• Cutting Board
• Colander
• Mixing Bowl (optional)
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Cooking noodles al dente and rinsing them to stop further cooking.
• Stir‑frying vegetables on high heat to keep them crisp.
• Coating noodles with sauce quickly over high heat to avoid sogginess.

Chef Tips from the Video

• Use a wok with a thin base for rapid heat distribution.
• A splash of sesame oil added at the end adds authentic aroma.
• For extra crunch, toss in toasted peanuts just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of oil.

Freezer: Not recommended; noodles become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook noodles a day ahead, toss with a little oil, and refrigerate.
• Prepare the sauce in a jar; it keeps for up to a week.

Frequently Asked Questions