Crunchy stir-fried noodles with colorful vegetables, all sautéed in a perfect savory umami-like sauce. Quick and easy, this Indian street-food style Vegetable Chow Mein is a favorite in our home.
Boil the noodles as per the package instruction and rinse with cold water to cool it down. Add 1 tablespoon of oil and using your hands, gently mix it around. Then, layer the noodles on a tray or a big plate.
Place a wok at medium heat and pour the oil, followed by garlic and ginger. As the oil heats up, the garlic and ginger will start to sizzle and flavor the oil.
Add the onion, salt and pepper. Sauté for 1 minute. Add the carrot, beans and sauté for 4 minutes (the veggies should be softened but not turn mushy).
Pour soya sauce, ketchup, chili sauce (if using), white vinegar and ajinomoto salt (if using). Stir around. Add the cabbage and cook for 1 minute.
Finally, add the cooled boiled noodles little bit at a time so that it’s easy to toss around and mix with the sauce. Switch off the heat, add half of the sliced green onion and toss. Check for salt and add more, if needed, as per your taste.
Garnish the Chow Mein with freshly cracked black pepper and remaining green onions.
Video
Notes
The cooked noodles can be stored at room temperature and it will not turn soggy if kept inside the fridge or outside.