How to make Canton Style Vegetarian Chowmein - Noodles cooked with vegetables in Canton style.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Noodles (नूडल्ज़ ), Spring Onions (हरे प्याज़ )

Cuisine : Chinese

Course : Noodles and Pastas

Canton Style Vegetarian Chowmein

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

For more recipes related to Canton Style Vegetarian Chowmein checkout Flat Noodles, Lime Noodles with Basil, Pad Thai Yum Yum Noodles, Daarsaan . You can also find more Noodles and Pastas recipes like Penne With Three Capsicums And Mozzarella, Spaghetti Aglio Olio, Spaghetti Vegetable Paella, Potato And Spinach Gnocchi With Saffron.

Canton Style Vegetarian Chowmein Recipe Card

Canton Style Vegetarian Chowmein
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Canton Style Vegetarian Chowmein Recipe

  • Noodles Boiled 100 grams

  • Spring Onions 5 tbsps + to drizzle

  • Spring onions 3

  • Cornstarch 2 teaspoons

  • Vegetable stock 1 1/4 cups

  • Garlic paste 1 teaspoon

  • Mushroom Quartered 6

  • Soya granules Soaked 2 tablespoons

  • Light soy sauce 2 teaspoons

  • Salt to taste

  • Red capsicum Cubed 1/2 medium

  • Green capsicum Cubed 1/2 medium

  • Yellow capsicum Cubed 1/2 medium

Method

Step 1

Heat 3 tbsps oil in a non-stick pan. Spread noodles evenly in the pan and let it cook on medium heat.

Step 2

Halve spring onions vertically and then slice roughly.

Step 3

Drizzle a little oil around the noodles.

Step 4

Heat 2 tbsps oil in another non-stick pan, add spring onions and saute.

Step 5

Mix cornstarch in ¼ cup stock.

Step 6

When the noodles crisp and golden on the underside, turn over and cook the other side similarly.

Step 7

Add garlic paste to the other pan and mix. Add mushrooms and mix.

Step 8

Drain and add soy granules. Add ½ cup stock and cook.

Step 9

Add soy sauce and mix and cook. Add salt and crushed black peppercorns, mix and cook.

Step 10

When the noodles become golden on both sides, put them on a serving plate.

Step 11

Add red, green and yellow capsicums to the mushroom mixture and mix well. Add ½ cup stock and mix.

Step 12

Add 1 tbsp cornstarch mixture and cook till the sauce thickens.

Step 13

Pour this over the noodles and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.