Desi chowmein

“There is no one way to make good food, it just has to taste great”

 I have never shied away from fusion food. The more diverse ingredients to a party, the merrier. But somehow when it came to cooking Chinese at home, I was always looking at doing things ‘the right way’ – which is to say that try to contain within the authentic ingredients or buy pre-made spices that said ‘Authentic Chinese Flavors’. Goes without saying that this really did nothing for my dishes, and I was left wanting for more, not really getting that exact taste of the street chowmein that we all love so much. Until now. While I had a shy suspicion that street vendors did put in cumin powder or garam masala in their chowmeins, I was never that adventurous to try it at home. But I recently saw another recipe which called for the same and I knew I had to go for it.

So, here’s my version of a street style dish that is perfect for those spicy cravings and tongue twirling taste.

RECIPE

Fills up four generous bowls.

INGREDIENTS

• 300gms dry noodles (as per your liking)
• 1 liter water, boiling and salted
• 1 cup cabbage, finely shredded
• ½ cup onion, finely sliced
• ½ cup carrots, finely sliced
• ½ cup capsicum, finely sliced
• ¼ cup spring onions, sliced (white and green parts separated)
• 3-4 green chillies, finely sliced
• 1 inch ginger, finely sliced
• 5-6 garlic cloves, finely sliced
• 2-3 dried red chillies
• 2 teaspoons olive oil

For the sauce

• 1 tsp corn flour
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoon soy sauce
• 1 tablespoon vinegar
• ½ teaspoon pepper powder
• 2 teaspoon sugar

METHOD

1. In a wok, or large saucepan, add oil, ginger, garlic, green chillies, red chillies, onions, and spring onions (only the white part). Stir fry till softened a little bit
2. Add all the ingredients for the sauce in one bowl and whisk to combine.
3. In a pot, bring the salted water to boil and add the dry noodles. Cook according to package instruction, but for 2-3 minutes lesser.
4. In the work, add the rest of the vegetables until a little soft but still crunchy. Then add in the sauce and stir to mix.
5. Add the drained noodles to the wok immediately once done.
6. Finish with a topping of green part of sliced spring onions
7. Serve alongside Manchuria balls, Schezwan gravy or just on its own.

ADDITIONAL NOTES

1. You can change the vegetables to your liking and include beans, broccoli, bell peppers, etc.
2. You can increase the spice by adding red chilli powder or paprika in the sauce mixture.
3. You can also add in your favorite chilli oil, sweet chilli dipping sauce or black bean sauce for an added flavor.