Vegetable Chow Mein Indian Style
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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
directions
- 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.
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