Indian Chinese Chow Mein recipe
I have not met anybody yet who didn’t like stir fried chow mein noodles. The Indo-Chinese chow mein is always a 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.
Recipe type: Main Chicken
Chow Mein is a fast preparation dish that means you need to add all ingredients very quickly to the stir fry wok.
- 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
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