Indo-Chinese food Veg Chowmein is particularly popular among Indians. There are plenty of Indo-Chinese foods to sample; among the most well-liked are noodles, spring rolls, and fried rice. But when we consume the same cuisine over and over again, it might get boring and cause us to seek our favourite foods.
People of all ages appreciate the popular Indo-Chinese cuisine chowmein. This delectable noodle dish is a national favourite, whether it is served by street sellers or in dining establishments. Both vegetarian and non-vegetarian versions are possible.
Have you ever made chowmein at home and made a terrible mess of it? If so, stop worrying! You can prepare flawless, restaurant-quality chowmein with this simple vegetarian chowmein recipe.
Difference Between Veg Chowmein and Schezwan Noodles
Despite their similar appearance, veggie chowmein and Schezwan noodles have different flavours and tastes. Schezwan noodles are fiery because they contain chilli sauce, while Chowmein has a moderate, savoury flavour. But in both recipes, vegetables are stir-fried, which gives them a wonderful crunch.
How to Make Veg Chowmein
Stir-frying veggies in a skillet is the first step in making vegetable chowmein. Next, add vinegar, green chilli sauce, and soy sauce. Add salt and black pepper for seasoning, but use less salt because the sauces have plenty already. A dish can be ruined by too much salt. Add the boiling noodles and stir thoroughly after the vegetables have been simmering for two minutes.
Tips to Make Veg Chowmein at Home
Perfectly Boil the Noodles
Add a little olive oil and salt to a pot of boiling water. Cook the noodles until they are firm but still tender; if you are using fresh noodles, blanch them for a short while; if you are using dry noodles, cook them for a longer period of time.
Prevent Noodles from Sticking
As soon as possible, drain the noodles and rinse them under cold running water until they are totally chilled. Put them in a colander until you need them, then toss them with a tablespoon of oil.
Sauté the Vegetables
In a heavy-bottomed pan, heat some oil. Over high heat, stir-fry the onions, garlic, and ginger-garlic paste until the onions are golden brown. Stir constantly as you add the carrots, red and green peppers, and mushrooms.