Bhabhi ki दादागिरी😂

Ingredients

• 200 g Chowmein Noodles (store‑bought dry noodles, break into pieces before boiling)
• 2 Tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (fresh, minced)
• 1 Green Chili (finely chopped, optional for heat)
• 1 medium Onion (sliced thin)
• 1 medium Carrot (julienned)
• 1/2 Capsicum (any colour, sliced thin)
• 1 cup Cabbage (shredded; borrowed from brother in the video)
• 2 stalks Spring Onions (chopped, whites and greens separated)
• 2 Tbsp Soy Sauce (light soy sauce preferred)
• 1 Tbsp Tomato Ketchup (adds subtle sweetness)
• 1 tsp Red Chili Sauce (adjust to taste)
• to taste Salt
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Vinegar (optional, adds tanginess)
• 1 tsp Sesame Oil (to finish, optional)

Instructions

1. Boil the Noodles

   Bring a large pot of water to a rolling boil, add a pinch of salt, then add the chowmein noodles. Cook for 2‑3 minutes until al dente, stir occasionally to prevent sticking.

   Time: PT5M

   Temperature: Boiling

2. Prep the Vegetables

   While the noodles cook, mince garlic and ginger, slice onion, julienne carrot, slice capsicum, shred cabbage, and chop spring‑onion whites and greens separately.

   Time: PT7M

3. Heat Oil and Aromatics

   Heat 2 Tbsp oil in a wok over medium‑high heat. Add minced garlic, ginger, and green chili; sauté for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium‑high

4. Stir‑Fry the Vegetables

   Add sliced onion, carrot, capsicum, and cabbage to the wok. Stir‑fry on high heat for 2‑3 minutes, keeping the veggies crisp‑tender.

   Time: PT3M

   Temperature: High

5. Combine Noodles and Sauces

   Add the drained noodles to the wok. Pour in soy sauce, ketchup, red chili sauce, vinegar, and a pinch of salt and pepper. Toss quickly for 2 minutes until everything is evenly coated and heated through.

   Time: PT2M

   Temperature: High

6. Finish with Sesame Oil and Spring Onions

   Drizzle sesame oil, add the green parts of the spring onions, and give a final quick toss. Remove from heat.

   Time: PT1M

7. Serve

   Transfer the chowmein to a serving plate, garnish with remaining spring‑onion whites if desired, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g