5 min में सीखें ठेले वाली चाऊमीन के सारे Secrets - Street Style Smoky VEG CHOWMEIN Recipe

Ingredients

• 2 liter Water (for boiling noodles)
• 2 tablespoon Salt (for noodle water; do NOT add to vegetables)
• 200 gram Dry Wheat Noodles (Chaumin style) (prefer thick egg‑free wheat noodles)
• 3 tablespoon Vegetable Oil (high smoke point; split between boiling and stir‑fry)
• 5 piece Garlic cloves (peeled and thinly sliced)
• 1 medium Onion (sliced thick, keep the white part separate)
• 2 stalk Green onion (white part) (separate white and green parts)
• 2 piece Green chilies (slit lengthwise)
• 1 medium Capsicum (bell pepper) (cut using the line‑technique to remove seeds easily)
• 1 large Carrot (cut into thin diagonal sticks)
• 1/4 head Cabbage (remove core, separate layers, slice horizontally)
• 1 tablespoon Dark Soy Sauce (adds color and depth)
• 1 tablespoon Chili Sauce (adjust to spice preference)
• 1 teaspoon White Vinegar (balances flavors)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/2 teaspoon Ajinomoto (MSG) (optional umami boost)
• 1 tablespoon Schezwan Garlic Chutney (adds garlicky heat)
• 1 small piece Charcoal pieces (for smoky aroma; use a metal bowl to hold)

Instructions

1. Boil Water and Salt

   Fill a large pot with 2 liters of water, bring to a rolling boil over high heat, then add 2 Tbsp salt.

   Time: PT5M

2. Cook Noodles to 80% Doneness

   Add the dry noodles to the boiling salted water, stir gently, and cook for 3‑4 minutes until they are about 80 % done.

   Time: PT4M

3. Oil the Noodles and Drain

   Add a splash of oil to the pot, stir for another 30 seconds, then quickly drain the noodles in a colander and rinse under cold running water.

   Time: PT2M

4. Prep All Vegetables

   While noodles are cooking, slice onion thickly, separate green onion white and green parts, slit green chilies, cut capsicum using the line‑technique, slice carrot into diagonal sticks, and slice cabbage horizontally.

   Time: PT8M

5. Heat Oil in Wok

   Place the wok on high flame, add 2‑3 Tbsp vegetable oil and let it become smoking hot, spreading oil to the corners.

   Time: PT2M

6. Quick Garlic Blast

   Add sliced garlic and stir for about 5 seconds until fragrant.

   Time: PT0M

7. Add Onion White Part

   Add the sliced onion white part and stir‑fry for 30 seconds.

   Time: PT0M

8. Stir‑Fry Vegetables

   Add green chilies, capsicum, carrot, and cabbage. Stir‑fry quickly for 30 seconds.

   Time: PT0M

9. Combine Noodles and Sauces

   Add the pre‑cooked noodles to the wok, then drizzle dark soy sauce, chili sauce, vinegar, black pepper, ajinomoto (if using), and Schezwan garlic chutney. Toss everything together for 30 seconds.

   Time: PT0M

10. Finish with Green Onion and Optional Salt

    Add the green onion green part and a pinch of salt if desired, then give a final quick toss.

    Time: PT0M

11. Create Smoky Aroma (Charcoal Trick)

    Turn off the gas, place a small metal bowl with a hot charcoal piece on top of the wok, drizzle a few drops of oil or ghee over the charcoal, cover the wok with a lid or large plate, and let it sit for 2 minutes.

    Time: PT2M

12. Serve Immediately

    Remove the cover, give the noodles a final toss, and serve hot, optionally garnished with extra green onion greens.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

60 g

Fat

10 g

Fiber

4 g