Easy Vegetable Chow Mein is a Chinese stir fried noodle dish and a common street food in Asian countries. Especially in India the vegetable chow mein is a very popular take away. The easy vegetable chow mein below is the commonly available Chow Mein version in India.
Learn how to make easy chow mein noodles from scratch with the step by step instructions below:
Back in 2006 I had made my first visit to India. My first visit was Agra, the city that is known for the glorious Moghul monument, the Taj Mahal.
When arriving to Agra I was shocked by the culture and busy street life. The small round about before the Taj Mahal’s South Gate was where I collected my first impressions of India.
TIP: If you are planing to visit Agra and the Taj Mahal then you might want to check out a blogger friend’s guide on how to avoid all the touts at the Taj Mahal.
Let me tell you, it wasn’t a pretty sight with the street dogs, beggars, dirt and stink.
The energy around this place was strange and ominous and in a way oriental mysterious but one thing stood out which balanced my point of view towards the whole environment. It was an Indo Chinese Food Cart, emitting the most wonderful food smell ever.
People were gathering around the Cart and of course I had to check out what this was all about. Two younger, noodle thin, boys were making and selling Vegetable Chow Mein and Fried Rice.
Of course I was petrified to even think of eating this street food, I knew from school time colleagues, who had visited India before, that a foreigner could easily pick up food poisoning.
However, after passing the cart 3 days in a row with a desire to enjoy the wonderful aroma that I was taking in, of course in a complete hungry state of mind, I gave in and had a plate of Vegetable Chow Mein while watching barefoot cycle Rickshaw carriers hitting on some foreigners to increase their meager business.
A plate of Chow Mein was at the time priced below 20 INR (about 0.25 €), a cycle rikshaw round was less then 10 INR for a short distance ride back then. Of course all this has changed but that’s another story.
Vegetable Chow Mein Chinese noodles was the first dish that I ate and enjoyed in India.
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For days I had been confused trying to find out what on earth I could eat in this country. Obviously I hadn’t contemplated the food situation in India before my visit, so I was shocked by the food choice I had to go through.
I did not understand the spices and I refused to eat a Rice Thali plate. Also the few eating joints that apparently served “pasta” and “sandwiches” were just big disappointments.
Well, I should have stuck to the Chow Mein on the road because I never got sick of it. Days later I got sick from the place opposite of the round-about, which was pretending to prepare continental food and I got sick form that water bottle that I got from the Hotel manager because he had filled it with bad water so that he could send me to a doctor, and who in return, would pay him his commission. Yeah, I learned a lot in my first week!
Anyway since that I have embraced a good plate of Indo style Vegetable Chow Mein every once in a while.
Chow mein is a very quick dish to make and it won’t take you more than 15 minutes cooking time all together. There are countless Chow Mein versions in this world, this is my easy Vegetable Chow Mein take on this dish and it has some Indian notes such as the incorporation of Chili sauce.
We have Chinese restaurants back in Europe, but of course the food is Europeanized, meaning that most probably it doesn’t come close to the real Chinese food deal.
In a way it’s the same thing in India. Chinese food is popular in this country, yet I feel it includes some Indian flavors. Chinese food is very popular in India and a much favored street food.
This easy Vegetable Chow Mein recipe will come handy when you don’t know what to cook and when you need something quick without much effort.
My Other Recipes
How do you make chow mein?
To make chow mein from scratch easily and successfully you need to keep a few things ready:
- A deep Chinese Wok or an Indian Tadka pan
- a timer to not over cook your noodles
- your vegetables cut small and ready
- your sauce ingredients mixed and ready
The Point of a chow mein stir fry is to work quickly to achieve the correct consistency and result. That’s why keeping your ingredients ready is essential and working with the right tools will make your life easier.
A Wok or tadka is required, as the heat is more concentrated in the center and you keep on stir frying, so in that way you achieve the most perfect cooking environment for your easy vegetable chow mein.
Easy Vegetable Chow Mein Recipe – How to make Chow Mein Noodles step by step 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) or 7 oz
- 2 Tablespoons Oil
- 40 gram shredded Cabbage or 1.4 oz
- 30 gram thinly sliced sticks Carrot or 1 oz
- 1 Tablespoon Ginger Garlic Paste
- Salt to taste
- Pepper to taste
- 2 Tablespoon Water
- 3-4 Green stalks sliced Spring Onion
- At first prepare all the ingredients. Chow Mein is a fast preparation dish that means you need to add all ingredients very quickly to the stir fry wok.
- 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.
- 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 shredded cabbage and carrot and stir fry for 2-3 minutes or until the ingredients start to get soft.
- Now add in the cooked noodles 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.
Related comfort #Weeknightdinner ideas
- Singapore Noodles
- Chicken Chow Mein
- Shrimp Chow Mein
- Pineapple Fried Rice
- Egg Fried Rice
- Vegetable Korma
- Thai Coconut Chicken Soup
- Mulligatawny Soup
Dear Reader, do you like Chow Mein and if you have cooked it before, how do you cook it?
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This definitely brings back great memories of Indo-chinese restaurants and the lovely food. Thankfully, they are starting to make an appearance in some cities here like NYC though I still miss it tons!
😀 you haven’t come home in a while Nik? Oh cool so an own food genre is starting out in the US. You should open up a restaurant with Indo chinese food, that would be cool no?
Interesting story about your first days in India. I’d love to visit someday, in large part for the food – I love it! So I’d already have an idea of what to eat. Anyway, I haven’t made Chow Mein in years. It can be quite good when made well, as yours is. Great flavors in this! Thanks so much.
If you ever come to visit India then I can tell you a whole bunch of tips on how to survive ^.^
Keep in mind that the food in India is nothing like the Indian food that you get abroad, even Mcdonalds is different here. Thanks so much for your comment John. 🙂
I love all kinds of chow mein. I like the idea of just using vegetables as it makes it very light and delicious. 🙂
I agree with you Ray. The heat can be too much at times in a tropical country and light dishes are a must to keep good health. Thank you!
Your taking advantage of the foreigner stories are not new to me I so admire how strong and savvy you are to have thrived in the culturally rich and diverse country of India Your chow mein does seem to be comfort food from the heavens…Your recipe reminds me of scrumptious yaki-soba
Sounds like you have some interesting stories to tell Kim. Wow thank you for the compliment! 🙂 looks like I need to check yaki soba. Sounds familiar, I might have picked it up from Nami earlier.
You sure have come a long way, Helene. And your Chow Mein sounds so yummy! Perfect for National Pasta Month! Thank you so much for sharing…
😀 you are too sweet Louise! Oh yes gonna submit my pasta and noodle dishes, thanks for reminding!
those pictures are amazing! wow! Love this chow mein.
Jessica thank you, I appreciate. Maybe I inspired you to try the recipe that way. 😉
I love Indo-Chow Mein!! It’s so delicious, flavorful and spicy. This looks so yum! We just had chow mein a few nights ago 🙂
It’s a must have and I should have posted it ages ago 😀
I always have a spare packet of noodles in my pantry for dishes like this, it’s wonderful to be able to whip up a quick stir fry with any leftover veggies in the crisper at short notice. Great recipe 🙂
Yes I do the same, comes so very useful at times! Thank you Lisa for your comment and time 🙂
Helene, I really enjoyed your personal story about your first visit in India! I hope to hear more about it time to time. 😉 Your chow mein looks delicious! Noodles are hard to resit despite that I’m trying to reduce carbs (I don’t even know why I’m torturing myself!)… just quit and better make this chow mein!
Chow Mein is one dish my family never gets tired of and your dish has tempted me into making it tonight 😀
Any foreign dish or food is immediately ‘Indianised’ to suit the Indian palate therefore it is hard find authentic pasta or good sandwich which can be sometimes so frustrating.
I loved learning about your first visit to India. I have heard that same impression about Agra. That chow mein looks delicious!
I love this veggie stir-fried noodles! So simple yet so good!
I haven’t had Chow Mein in so many years but always loved it. I’d almost forgotten about it. Yours sounds so tasty and easy to make. This would make a perfect fall meal or even side dish. Thanks for sharing your recipe.
Like I said before.. I want to dive in head first into that pot. 🙂 Looks amazing.
I haven’t seen Indian-Chinese fusion food like this much at all! But it sounds fabulous!
It is such fun visiting new places and learning new foods etc. I am sorry you did have a dodgy hotel manager. Yummy recipe.
This is one of the things I miss MOST about India. I recreate it at home every once in a while, but the experience of eating it from a road side vendor….priceless. Thanks for sharing Helene, it’s beautifully made.
This reminds me so much veg hakka noodles .. Its looks really yummy.. I always had been searching for best veg chow mein. … thanks for sharing helene 🙂
Good that you dared to eat that street food. Vegetable chow mein brings to me lots of memories of my childhood spent in Delhi, where a chowmein vendor used to come to our locality every evening. The aroma is irresistible. I loved the way you recreated this dish at home. Looks perfect!
This bowl of chow mein looks so good I can imagine why you have been tempted by it during your trip. I have already heard that in some countries street food is actually the best option to eat safest meals… and street food is also often the best I guess!
This really brings back some happy memories. One of my favorite dishes to eat. Simple, healthy and so delicious!
The dish looks really nice Helene.I love Indo chinese, might be one of my favorite after Kerala cuisine.
Your memories of the first time to Agra are so well written. Loved reading it.
I have to confess I barely know Kerala cuisine, really should try more soon. Thank you for your kind compliment Ash. 🙂
My son and his friend spent almost a month in Vietnam and ate everything and everywhere. His friend only got sick once and that was from a sausage bought at a train station. I remember getting sick in Israel once. I think that this is the risk to take if we want to be adventurous! A friend told me she knew someone who was in Vietnam for work for something like a year and never at outside her hotel! The food of any country is an integral part of the culture… but you know all of that. Your post just brought all of these thoughts bubbling up 🙂
I love this Chow Mein, how tasty and how simple! Another recipe I have bookmarked!
Exactly, food of any country is an integral part of the culture and one shouldn’t miss that just because of fear of getting sick. Thank you Jamie for your thoughts, they are oh so true. 🙂
Beautiful photography and scrumptious food!
Thank you! =)
you can try this way next time:
1.after cooked the noodle ,place it into a pot which is filled with water(cold).
my english is poor ,i don’t know how to express the benefit ,firstly using hot water ,then cold water…
in simple words,it can make the noodle have more elasticity。
2.after ade the oil ,before the vegetable,fried the onions firstly, it would be more rich in flavor
Hi Linda thanks for the cool tips. Can’t wait to try them out. 🙂
I prefer to fry vegetables separately, because Cabbages can burn if wok gets overheated. And also after boiling the noodles (not more than 4 mins), pour them into cold water for a minute. So, they don’t get extra soft.
Hi Nadia, thanks for sharing your experience. 🙂
The point of Chinese cooking is to stir fry very quickly by keeping the whole wok content moving all the time. It’s necessary to work quickly so that the veggies get cooked but still stay crunchy. Since this recipe is derived from Chinese cuisine, the way of cooking it in India, especially in the road side stall, hasn’t changed much. We used to learn in school that one would need to keep pasta or noodles under cold water so that it doesn’t stick. I stopped doing that because once I finish cooking the content of the wok, which takes a few minutes only, the noodles have finished cooking as well. It’s a quick and smooth process. 🙂
its so nice. it is looking so delicious. thank you for sharing such a nice recipe. it is perfect for the cooking competition and i am sure that i will win and let you know about it
So how did it go? 🙂
nice ! easy and quick to made recipe! thanks for sharing! Helena its not necessary to wash the noodles after boiling so that they do not get sticky? and is it necessary to add salt while boiling noodles??
Hi,
We were taught so in school some 15 years ago to take the noodles through cold water after boiling so that they don’t get sticky. I learned from some Italian friends back in Italy that most people don’t do that there and then I decided to skip the “washing” after boiling. Instead I boil the noodles, strain them and add them directly to sauces or in this case I stir fry them quickly with the other content. That way I don’t have sticky noodles and they are not soaking wet nor cold because after all I want warm noodles. You can add salt while boiling, however I skip that part too because I try to not add so much salt, especially when I work with other flavorful seasoning.
Hi Helene, India has changed a lot today. Yes , it’s true there are people who over react when they look at foreigners but I would like to mention that India is not just The Taj. India is much much more than that. The real India is when u visit all those places that are not mentioned in the travelogues. Regarding food … India is a country which has crores of cuisines. Every 10 miles u will find different types of food & tastes. Please visit us when u come to India next time. We Indians love to have guests from anywhere around the world. We would be more than happy to take you around our country & to all those places rarely visited by the tourists.
Dear Shashi Bhat, I have been in India for many years all along and I am married to a Goan. 🙂