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We hope you got insight from reading it, now let’s go back to veg chowmean indian chinese style recipe. To cook veg chowmean indian chinese style you only need 13 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make Veg chowmean indian Chinese style:

1. Use 200 gm Hakka or Chow Mein Noodles
2. Take 1 Medium Sized Onion
3. Take 1 Carrot
4. Provide 1 Cup Sliced Cabbage
5. Provide 1 Cup Sliced Colored Bell Peppers
6. Take 3-4 Garlic cloves
7. Take 2 Tablespoons Soy Sauce
8. Take 1 Tablespoon Green Chilli Sauce
9. Prepare 1/2 Tablespoon Tomato Ketchup
10. Provide 1/2 Teaspoon Sugar
11. Provide 1 Teaspoon Black Pepper powder
12. Take 1 Teaspoon Salt
13. You need 2 Tablespoons Cooking Oil

Instructions to make Veg chowmean indian Chinese style:

1. Bring 5-6 cups of water to a boil in a large pot. Add chow mein noodles to the boiling water along with a teaspoon of salt and a few drops of oil. Boil for 3-4 minutes until almost cooked. Then drain the hot water and transfer the noodles to a bowl of cold water. Drain and set aside.
2. In the meantime, prepare all the vegetables. chop the garlic. Thinly slice the onions, carrots, cabbage and colored bell peppers.
3. Heat some oil in a large deep pan. When the oil is hot, add garlic and stir for a couple of seconds. It shouldn't turn brown.
4. Immediately add the sliced onions and cook for 1-2 minutes until the onions start browning very slightly.
5. Then add the sliced carrots and cabbage. Sauté on high flame for a minute.
6. Add the colored bell peppers. When making chow mein, all the vegetables need to be cooked on high, they are cooked but still crunchy to the bite.
7. Now add some soy sauce, green chilli sauce, tomato ketchup, sugar, salt and black pepper powder to the wok. Stir to mix the sauce and spices with the vegetables.
8. Add the boiled noodles to the wok.
9. Cook for a couple of minutes on high flame till the noodles are completely cooked.
10. Veg Chow Mein is ready. Serve it hot as a snack or along with any Indo-Chinese side dish.

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