Indo Chinese cuisine Is an adaptation of Chinese seasoning and cooking techniques to Indian tastes. Good Indo Chinese food is very rare to find in any Indian restaurants in the Midwest .
I was craving for some Indo Chinese noodles for a very long time so when I saw all the required Ingredients in my pantry and refrigerator I decided to make my all time favorite chow mein as that’s what’s these noddles are commonly called in India and are available in every nook and corner .
The recipe I am providing will serve two and can be prepared under 30 mins . So let’s get going
1 packet Noodles 200 grams
1medium onions, sliced thin
1 cup shredded cabbage
1 cup mixed colored bell peppers thinly sliced
1 medium carrot, julienned
1 medium celery, thinly sliced
2 garlic, finely minced
3 tbsp low sodium soy sauce or to taste
1 tbsp vinegar or to taste
2 tbsp chill sauce or to taste
2 table spoon oil
Salt and pepper to taste
Boil the noddles as per the package instructions
When the noddles are 90% done or al dente.drain them and wash them lightly with cold water. Make sure to Drain them completely and set aside until ready to use.
In a wok or wide skillet heat 2 tbs oil until it starts smoking . Add the garlic followed by onion , bell peppers, cabbage, celery & carrots . Toss on high flame for 2 minutes. Keep an eye on the vegetables as they can burn very fast
Once the vegetables are slightly softened add drained noodles, soy sauce, vinegar, salt, pepper & chill sauce
Note : you can even add any cooked protein of your choice . Some times I even add bean sprouts , pan fried tofu , scrambled eggs , and scallions .