How to make Canton Style Vegetarian Chowmein -
This dish is made from pan fried noodles which are topped up with luscious gravy filled with sauteed vegetables. The sauce has limited flavour by just adding soya and vinegar.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Noodles (नूडल्ज़ ), Oil (ऑइल)
Cuisine : Chinese
Course : Noodles and Pastas
For more recipes related to Canton Style Vegetarian Chowmein checkout American Chopsuey , Vegetable Hakka Noodles, Flat Noodles, Lime Noodles with Basil . You can also find more Noodles and Pastas recipes like Penne With Herb And Tomato Sauce Seafood Chowmein Red Curry Chicken Pasta Burnt Garlic Noodles
Canton Style Vegetarian Chowmein Recipe Card
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.
Prep Time : 21-25 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
Oil 5 tablespoons
Spring onion bulbs 3
Cornflour 2 teaspoons
Vegetable stock 1 1/2 cups
Garlic paste 1 teaspoon
Button mushroom quartered 6
Soya granules soaked in warm water for 15-20 minutes 2 tablespoons
Light soy sauce 2 teaspoons
Salt to taste
Medium red capsicum cut into square pieces 1/2
Medium green capsicum cut into square pieces 1/2
Medium yellow capsicum cut into square pieces 1/2
Method
Step 1
Heat 3 tablespoons oil in a non-stick pan, spread the noodles to make a bed.
Step 2
Halve the spring onion bulbs vertically and then roughly slice them horizontally.
Step 3
Heat 2 tablespoons oil in another non-stick pan. Take cornflour in a bowl, add ¼ cup vegetable stock and mix well.
Step 4
When the underside of the noodle bed turns golden, flip it and cook till the other side gets similarly cooked.
Step 5
When the spring onions soften, add garlic paste, mix and continue to saute till the raw smells disappear. Add mushrooms, soya granules and ¾ cup vegetable stock and mix well.
Step 6
Add light soy sauce and mix well. Add salt and freshly crushed black peppercorns, mix well and cook for 1-2 minutes.
Step 7
When the bed of noodles is evenly golden on both sides, drain and keep it on a serving plate.
Step 8
Add red, green and yellow capsicum pieces to the mushroom mixture and remaining vegetable stock, mix well and cook for 2-3 minutes.
Step 9
Add 2-3 tablespoons of cornflour slurry and cook till the sauce thickens.
Step 10
Pour this sauce over the noodle bed and serve hot.
Nutrition Info
Calories : 1039 Kcal
Carbohydrates : 55.6 gm
Protein : 20.5 gm
Fat : 81.2 gm
Other : Niacin-4.1mg
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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.
