I have not met anybody yet who didn’t like stir fried chow mein noodles. The Indo-Chinese chow mein is always a favorite amongst Indians and Westerners alike, or so it appears to be in Goa. Personally I have no clue what the real Chinese chow mein is suppose to taste like, I figure it must be different and that they have more chow mein dishes besides Veg and Chicken chow mein, such as mutton and prawns chow mein.
Have you ever tried authentic Chinese Chow Mein? How is it compared to the Indian influenced version?
In the Indian cities you will always come across a street vendor preparing vigorously Veg chow mein in a massive Wok. The food tempts people from near and far and the aroma will wrap around your delicate senses too, making it impossible for you to ignore the ongoing goodness and noodle action.
I obviously enjoy chow mein noodle dishes. It’s my go to dish when I need a quick dinner. It’s my save bet in most restaurants when I don’t know what to order. It’s the food solution when I am expecting friends and it’s a satisfying, freshly cooked meal.
I absolutely understand people’s obsession with a simple plate full of steaming fried noodles. That is why we need various chow mein dishes and not just Veg chow mein. Chicken chow mein is the next best thing for many of us, it’s quick, flavorful and satisfying.
The recipe is simple just follow the steps as described and leave us a feedback please.
Chicken Chow Mein recipe below:
- 2 Tablespoons Soy Sauce
- 1 Tablespoon White Wine Vinegar
- 2 Teaspoon Chili Sauce
- ½ Teaspoon Sugar
- 1 Packet Hakka Noodles a 200 grams (you can also use egg-less noodles)
- 1+2 Tablespoon Oil
- 30 gram diced Carrot
- 130 gram Chicken cut into stripes
- 1 Tablespoon Ginger Garlic Paste
- Salt to taste
- Pepper to taste
- 2 Tablespoon Water
- 3-4 Green stalks sliced Spring Onion
- In a bowl add the ingredients for the Sauce; the Soy Sauce, The vinegar, chili sauce and sugar. Mix all well and keep aside.
- Grab a pot and fill it with water to cook the noodles. Let it boil and then add all the noodles. Get a timer and time it at 2½ minutes (or prepare according to packet instructions). We need to cook the noodles half way or they will get mushy while stir frying. Strain the noodles in a colander after cooking and place them back into the empty pot. Add 1 Tablespoon of the oil into the noodles and mix well so that they don't stick together.
- Place your wok over low fire and add the remaining 2 tablespoons of oil (at that point you could add more oil as do the street vendors) and sir fry your 1 tablespoon of Ginger Garlic paste first, then add the carrot and stir fry for 2-3 minutes or until the ingredients start to get soft. Then add the Chicken strips and stir fry until cooked as well.
- Now add the cooked noodles to the wok and mix and stir fry quickly.
- Then add the soy sauce preparation and 2 Tablespoon of water, some salt and pepper for flavoring. Stir fry and mix the whole content for 3 minutes or until all the ingredients are soft. The content should not stick to the wok.
- Finish by topping the noodles with the sliced spring onions and serve hot directly.
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