Indian Vegetarian Chow Mein

Way back, when we were in Malaysia for some years, though we thoroughly enjoyed the food there, nostalgia sometimes dictated a meal of Indian Chinese.

My first taste of Chinese was in Hyderabad, way back in the Seventies. I recall some truly yummy Sweet and Sour.

Later, in Delhi, we had some delicious dishes at the Golden Dragon. 

So here's my recipe for Indian style Chinese noodles or Chow-Mein.

Ingredients

One packet Ching's Secret Hakka Veg Noodles.

About one cup each of vegetables like french beans and carrots, thinly sliced.

A couple of cloves of garlic and a small piece of fresh ginger, also thinly sliced.
Some dried red chillies (optional)

4 Tbsp Oil (or less!)
Salt to taste

Method

Boil 8 -10 cups of water. Drop in the noodles and boil them for only 2 minutes.
The noodles should be al dente (slightly "kachcha").
Drain the noodles and run cold water over them in the strainer.
Keep them aside to cool and rub in 1 teaspoon of oil to prevent sticking.

Heat oil on a high flame. Add the chillies.

Add the vegetables and stir-fry for a couple of minutes.

Take this out and add some more oil and lightly fry the noodles.
Combine them with the veggies and a dash of soy sauce and vinegar or be adventurous like me and use Chinese cooking wine and oyster sauce.

Add salt if you must.

A How To from YouTube:

Serve with Chilli Chicken (Featured in tomorrow's blog post!)