Food is one of the most creative things we all do..like for example besides our day to day chores we always think about what we should eat or if we are cooking our meals ourselves then we always think about what processes to use, which ingredients to work with, etc… it’s like an ongoing creative project in our day to day lives…
But what about your weekends, when you just want to lazy around but yet you crave for something extraordinarily delicious but still very simple to make…or maybe your thinking of a veggie filled weekend to prep yourself for the upcoming lent season… so how about a bowl full of hearty goodness… isn’t it just lovely?
Sometimes I think to myself and ponder about the fact that whenever I cook I just experiment more than actually following traditional recipes which is maybe my kind of cooking…oh! Don’t misunderstand me… not like I don’t like following or cooking the traditional way but sometimes it’s difficult to spend so much time in the kitchen cooking specially when you have a busy schedule to follow..
Finally, it’s that time of the year for us when it’s good to sacrifice non vegetarian food… okay, I’m not that religious compared to my parents but it’s better to somewhere do some sacrifice and maybe even a way to cleanse your system… so this weekend we just decided to give it a try as we are newly married and it’s always good to follow some religious practices… but maybe we might just fast and go vegetarian definitely on all Fridays during this lent and importantly all obligatory days… Oh that’s a lot of religion based talking…
I’ll just get back to the recipe…
I normally like some bacon, chicken or prawn in my noodles but this recipe wasn’t too bad and I’m glad I tried it and was definitely a hit amongst the two of us… I just hope y’all enjoy it too…
The plus point of this recipe is that you can add whatever different veggies you prefer specially the ones available at hand… go check your refrigerator and try this out..
VEGGIE CHOWMEIN RECIPE:
- 1 packet of veg Hakka noodles, boiled al-dante
- A bunch of spring onions-depending on preference adjust the quantity accordingly (greens to be cut and kept aside to be mixed later)
- 100 gms of sliced button mushrooms
- Few French beans sliced approximately a small bowl full…
- Half a small cabbage shredded
- Salt to taste
- Oil 3 tbsp (for frying and to be mixed with the noodles)
- 1 pkt of Ching’s Chowmein Hakka Noodles masala (mixture of salt,chilli, garlic, cumin, coriander, onion,sugar, soy sauce powder-soybean:wheat:salt, flavour enhancers,citric acid, sunflower oil, acetic acid)
- Freshly crushed pepper
- Keep aside some of the pasta water to be added to the noodles after everything is mixed (if needed)
- Cook the Hakka noodles as given on the back of the packet… (Heat water with salt until it comes to a boil, add the noodles and cook al dante)
- Drain the noodles and pass it through some chilled water so that it stops cooking… mix some oil, a pinch of salt and some freshly crushed pepper to the ready noodles along with the spring onion greens and keep aside.
- In a wok, heat some oil and add the spring onions and sauté until the rawness of the onions disappears…
- Add the French beans and fry until cooked throughout but still has a crunch to it.
- Add the mushrooms and sauté until it leaves some water
- Then add the cabbage…cook until the veggies are done
DO NOT OVER COOK THE VEGGIES
- Add the chowmein powder. Sauté for another min.
- Add the veggie mixture to the seasoned noodles and serve hot…with an extra garnish of some hot sauce or just some spring onion greens..
- If the chowmein is too dry and you want to heat it up on a flame for a min or two, add the pasta water and do it..
I think the next time I make this chowmein I’ll add some shredded carrots, shredded potatoes and some crushed garlic for extra flavour…
Tip from mum: Fry the veggies separately one at a time when prepping for chowmein so that they don’t overcook and turn mushy…