“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
- 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
- Add all the ingredients for the sauce in one bowl and whisk to combine.
- 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.
- 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.
- Add the drained noodles to the wok immediately once done.
- Finish with a topping of green part of sliced spring onions
- Serve alongside Manchuria balls, Schezwan gravy or just on its own.
ADDITIONAL NOTES
- You can change the vegetables to your liking and include beans, broccoli, bell peppers, etc.
- You can increase the spice by adding red chilli powder or paprika in the sauce mixture.
- You can also add in your favorite chilli oil, sweet chilli dipping sauce or black bean sauce for an added flavor.
