Vegetarian Chowmein

India has its own variant of the Chinese stir-fried noodles “Chau-mieng” which is very popularly known as “Chowmein” in India. The dish is a highly sought after street food, as a side to the very famous Indian “momos” (usually eaten together as a pair). Every child in India knows and loves this dish!

It is an easy dish to like, for it’s simple Asian flavours as well as the crunchy textures from the assorted vegetables. A lot of vendors add paneer (cottage cheese), chicken or egg for additional protein.

In this post, I am making the most basic chowmein as I remember from my childhood days of sneaking into the canteen 5 minutes before the break bell rang, to queue up for 10 Rupees worth of Chowmein; which was then served in plates and bowls made of dried leaves (literally stapled together!). I now know, as a mother, how many times I would nod a “No” should my child ask for that very same dish served in the very same manner.

And that is why I am happy to be writing these recipes so you may re-live your childhood memories as I will, and also share them with your little ones with the carefree attitude of knowing that what you are serving on the plate is hygienic and delicious at the same time.

To delicious dishes right at home…

Here we go;

Ingredients: – (serves 2-4)

• 300gms Hakka or Egg Noodles
• 1 tbsp garlic, crushed
• ½ cup onion, chopped
• ½ carrot, cut into strips
• ½ cup cabbage, cut into thin strips
• ½ green capsicum or bell pepper, cut into thin strips
• 2 tbsp dark soy sauce
• ½ tsp sugar
• 1 tbsp light soy sauce
• pinch of black pepper
• 2 tbsp cooking oil
• 2 spring onions, finely chopped


1. Bring water to a boil in a saucepan.
2. Add the noodles to the boiling water and cook through.
3. Quickly drain the noodles, and strain them under a running tap of cold water to stop the cooking process.
4. Add the 2 tablespoons of dark soy sauce into the noodles. Mix well and set aside.
5. In a wok or a frying pan, add some oil, and sauté the garlic.
6. After a minute, add in the onions and stir them together with the garlic.
7. Once the onions are transparent, add in the vegetables starting from capsicum, carrot and lastly the cabbage. Cook for about 2minutes (or more if serving to toddlers to soften the vegetables accordingly).
8. Add in the seasoned noodles and toss well to combine.
9. Now add in the remaining seasoning – soy sauce, sugar, black pepper and give it a taste. Adjust the light soy sauce according to your liking.
10. Right before serving garnish with chopped spring onions.


Fresh out of the "Wok"
Fresh out of the “Wok”

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