This Veg Chowmein Recipe makes street style chowmein which is loaded with vegetables and packed with flavor. It is also vegan!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Indian Street Food
  • Cuisine: Indo-Chinese

Ingredients

  • 300 grams noodles (I used chings brand hakka noodles)
  • 2 & ½ tablespoons oil (divided, I used avocado oil)
  • 1 & ½ tablespoon ginger (finely chopped)
  • 4-5 large garlic cloves (finely chopped)
  • 2 green chilies (finely chopped)
  • 1 medium red onion (thinly sliced using a mandoline slicer)
  • 1 large carrot (or 2 medium, thinly sliced using a mandoline slicer)
  • 1 medium green pepper (thinly sliced using a mandoline slicer)
  • 1 medium red pepper (thinly sliced using a mandoline slicer)
  • 1 & ½ cups green cabbage (thinly sliced using a mandoline slicer)
  • 2 & ½ tablespoons soy sauce (I used a combination of regular and dark soy sauce, you can use just regular one)
  • 1 tablespoon white vinegar
  • 1 tablespoon tomato ketchup
  • 1 teaspoon red chili sauce (or any hot sauce, add more if you prefer spicy)
  • 1 teaspoon green chili sauce (I used Chings brand)
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper powder
  • black pepper (to taste)
  • salt (to taste, around 1/2 to 3/4 teaspoon)
  • green onion (chopped, to garnish)

Method

  1. Before you start, prep everything. Slice the vegetables using a mandoline slicer. Finely chop your ginger, garlic and green chilies using a food processor. We want everything nicely chopped for this recipe. It will make a difference to the final taste of the dish.
  2. To cook the noodles, bring a pot of water to boil. Once the water starts boiling, add the noodles and cook according to the instructions on the package. Once noodles are cooked, drain the water and rinse the noodles under running water to stop the cooking process. Then toss them in 1/2 to 1 tablespoon of oil so that they do not stick. Set aside.
  3. Heat a work on medium-high heat. Add the remaining 1 & 1/2 tablespoon oil to the wok. Once the oil is hot, add the chopped ginger, garlic and chilies. Sauté for 1 minute making sure you don't burn the ginger garlic. Then add the sliced onions and cook for 1 minute. The heat should remain high medium.
  4. Now, add the remaining veggies- carrot, green pepper, red pepper and cabbage. Cook the vegetables for 2 minutes on high heat. They should remain crunchy.
  5. Then add the boiled noodles to the wok along with all the sauces- soy sauce, white vinegar, tomato ketchup, red chili sauce, and green chili sauce. Also add sugar, white pepper powder, black pepper and salt to taste.
  6. Now, stir using a pair of tongs until the noodles are well coated with the sauce. This takes around 2 minutes, and you can lower the heat during this time. Garnish with spring onions if you like and your veg chow mein is ready.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.