Chowmein memories date back to those days when our neighbour used to cook the “Chow Chow” packets.The Chowmein they used to make was a thoroughly simple affair – the noodles were boiled, lightly fried in a bit of oil, boiled potato and fried eggs were thrown in and a a dash of black pepper and salt was added at the end with sliced cucumber and onion rings left for garnish. Little did we know about soya sauce those days and only used to wonder about how the colour of the chowmein came about.So, yesterday when I was preparing the Chowmein with all the knowledge that I found over the internet,the memories flooded my thoughts.
Here is what I prepared.
Here is what I prepared.
Serves: 2-3
Preparation Time: 10 mins
Cooking Time: 30 mins
Ingredients:
- Noodles: 200 gms
- Onion: 75 gms.Sliced into longitudinal pieces.
- Ginger:1/4th inch.Finely Chopped.
- Garlic:3-4 cloves.Finely Chopped.
- Green Chilies: 3-4.Cut into small pieces.
- Black Pepper Powder: 1/2 tsp
- White Pepper Powder: 1/2 tsp
- Dry Red Chilies: 2.
- Eggs: 2.Beaten.
- Capsicum: 50 gms.Thinly sliced.
- Carrot: 50 gms.Thinly sliced.
- Soya Sauce: 1 tbsp
- Green Chili Sauce: 1 tbsp
- Red Chili Sauce: 1 tbsp
- Vinegar: 1 tbsp
- Tomato Ketchup: 1 tbsp
- Vegetable Oil: 6-8 tbsp
- Salt: To taste
Procedure:
- Boil water and add some amount of salt, vegetable oil when the water comes to a rolling boil.
- Then add the noodles.
- Once the noodles are nicely boiled, put them in a strainer to drain the excess water.
- In a wok, heat 6-8 tbsp of vegetable oil.
- Then add the ginger, garlic, green chilies, black and white pepper powder,dry red chilies.
- Once a strong essence evolves,add the sliced onion pieces,capsicum and carrot slices.
- Fry till the onion slices turn brown.
- Then add the beaten eggs,sprinkle some salt and fry the mixture properly.
- Then add the boiled noodles,adding a little amount at a time.
- Once all the noodles have been added, add the soya sauce, green chili sauce, red chili sauce, vinegar and tomato ketchup.Adjust the amount of salt.
- Mix all the ingredients under low heat so that a uniform balanced is gained.
It goes best with Chinese Chicken recipes.
