Indochinese dishes are the ones prepared using the Chinese cooking methods using the Indian ingredients, a fusion , accepted by most of the Indians world wide.
Vegetable Chow mein or noodles is my kids’ favourite, preferred any time of the day.As they are pure vegetarians( not allowed to stir in eggs either ;)..I go chop chopping the veggies...and once this part is done, the preparatory becomes simple and interesting.
Here’s my version of it..
To serve 4;
Noodles –a 200gm pack -I used Savorit Brand which is 100% veg.
Ginger-minced or julienned-a tbsp
Garlic-3 cloves-minced or julienned
Soy sauce-a tbsp-more or less
Green chilly sauce-2 tsps-more or less
White pepper powder-1/4 tsp
Spring onions-chopped- to garnish
To cook the noodles:
Heat 3tbsps of oil in a large wok,sauté onions for a few seconds, add ginger, garlic and sauté again.Now add the vegetables(carrot, cabbage and capsicum)and sauté for 2-3 minutes, keeping the flame high.(This is imp when it comes to chinese method of cooking).Let the vegetables be crisp or just cooked and not too soft.
Add the soy and chilly sauces, aji-no-moto and mix well to the vegetables.Add the cooked noodles and mix altogether.Sprinkle pepper powder and check salt.Garnish with spring onions and serve hot with Gobi Manchurian / Mushroom Munchurian any Indochinese sidedish.
The first picture is my entry to Click, the very own event hosted by Jai and Bee.
This is also my submission to Margot of Coffee & Vanilla who is hosting Vegetarian Awareness Month.