Prep 20 mins
Cook 15 mins
Vegetable Chow Mein is an Indian Chinese noodle food item popular in India. Vegetable Chow Mein is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.
- 1 lb spaghetti (uncooked)
- 1 tablespoon vegetable oil
- 6 spring onions, white part julienned
- 3 spring onions, green part julienned
- 1⁄8 cabbage, julienned
- 1 carrot, julienned
- 1⁄2 red bell pepper, julienned
- 1⁄2 green bell pepper, julienned
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tablespoons sriracha sauce (Huy Fong recommended)
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 2 tablespoons oil
- salt & freshly ground black pepper, to taste
- Boil noodles as per package instructions. Drain and soak in cold water for about 2 mins to prevent them from cooking further. Drain and mix with 1 tbsp vegetable oil to prevent them from sticking. Set aside.
- In a small container, mix the sriracha sauce, ketchup, vinegar, and soy sauce. Set aside.
- In a wok or large frying pan, heat 2 tbsp oil to sizzling. Add ginger and garlic pastes. Stir fry for a minute then add the white part of the spring onions. Stir fry for another minute.
- Add the red and green bell pepper, carrots & stir fry until these veggies are partially cooked (about 2 minutes). Add the cabbage and stir fry for another minute.
- Add the sauce mixture. Mix well and then do a quick taste for salt and pepper. Add the drained noodles & mix until all is well combined. Add half of the green part of the spring onions (reserve half for garnishing) and stir fry for 2 minutes, until noodles are hot. Serve immediately with garnish of remaining spring onions.