Vegetarian Chowmein – Nepali Recipe Chinese


There is a running joke that Nepali restaurants would not have survived if it was not for momo and chow-mein. So, we had to include this Nepalese’s all-time favorite dish to our list. If you want protein and want to add meat, we have got you too.

The word chow-mein comes from Cantonese dialect. In Nepal, Tibetans are often credited for introducing the Kathmandu valley to this flavorful dish. Not only in Nepal, other countries have their own rendition of Chowmein.

Though, Chowmein is now a star dish all over the world, it has rather humble beginnings. According to E. N. Anderson, an anthropologist, the idea of combining leftover vegetables and noodles in one dish originated from a rural part of Southern China. The journey of Chowmein from a poor village to a renown dish is truly inspirational.

  • Details

    • Recipe type: Nepali / Vegterian / Chinese / Lunchan / Chinese / Lunch
    • Cuisine: Nepali / Chinese
    • Serves: 3-4 servings
    • Prep time: 10 mins
    • Cook time: 20 mins
    • Total time: Chicken Chowmein
  • Ingredients

    • 225g dried or fresh egg noodles
    • 4 tbsp oil
    • 2 garlic cloves, finely chopped
    • 50g cabbage, finely shredded
    • 1 capsicum finely chopped
    • 1 medium sized potato chopped into very small stripes
    • 2 tsp dark soy sauce
    • 2 spring onions finely chopped

    Garnish:

    • 2 teaspoon of vigenar
    • 3 green chillies finely chopped
    • 1 bunch of coriander
    • 1 Spring Onion stalk chopped

Instructions

  1. In a deep pot, boil the noodles for about 4-5 minutes
  2. Drain thoroughly and add 1 tbsp of the oil and set aside.
  3. Combine the chicken with soy sauce, vinegar and sesame oil and ½ tsp salt, mix well and then leave to marinate for about 10 mins.
  4. Reheat the wok until it is very hot, then add the remaining oil. When the oil is slightly smoking, Add onions and saute until they are crisp.
  5. Add potatoes until they are half cooked
  6. Add the garlic and stir-fry for 10 secs. Add remaining vegetables in the wok.
  7. Add the noodles, soy sauces, and 1 tsp salt. Stir-fry for 2 mins.
  8. In a separate bowl, mix vinegar and green chilies.
  9. Serve hot chowmein and garnish with green coriander, spring onion and mix of vinegar and green chillies as per your preference.

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