15 minutes Spicy Veg Noodles | Spicy Kung Pao Noodles | Veg Chowmein Recipe | Noodles Recipe
Recipes in this Video
Veg Chowmein has its roots in Chinese cuisine but has been embraced and adapted by Indian culinary traditions. Often found in street food stalls and restaurants, it reflects the fusion of flavors and ingredients, showcasing the love for noodles in India. Today, Veg Chowmein is a popular dish enjoyed across the globe, with various regional twists and adaptations.
Ingredients
- ●noodles
- ●mixed vegetables
- ●soy sauce
- ●ginger
- ●garlic
- ●green onions
- ●carrots
- ●bell peppers
- ●cabbage
- ●sesame oil
- ●black pepper
- ●chili sauce
- ●salt
- ●vinegar
- ●cornstarch
- ●water
Instructions
- 1Boil water in a large pot and cook noodles until al dente, about 3-4 minutes.
- 2Drain noodles and rinse under cold water to stop cooking.
- 3Heat sesame oil in a large wok over high heat until shimmering.
- 4Add ginger and garlic, stir-frying for 30 seconds until fragrant.
- 5Add mixed vegetables and stir-fry for 2-3 minutes until tender-crisp.
- 6Add cooked noodles to the wok, tossing to combine with vegetables.
- 7Pour in soy sauce, chili sauce, and vinegar, stirring well to coat all ingredients.
- 8Sprinkle cornstarch over the mixture and toss to thicken sauce slightly.
- 9Add green onions, carrots, and bell peppers, stirring for another 2 minutes.
- 10Season with black pepper and salt to taste, mixing thoroughly.
- 11Serve hot, garnished with additional green onions if desired.
Ingredient Alternatives
noodles
Healthier: whole wheat noodles
Cheaper: rice noodles
Whole wheat noodles add fiber, while rice noodles are often less expensive.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake.
mixed vegetables
Healthier: fresh seasonal vegetables
Cheaper: frozen vegetables
Fresh vegetables can enhance flavor and nutrition.
sesame oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier, while vegetable oil is budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●200g noodles
- ●1 tbsp vegetable oil
- ●1/2 cup bell peppers, sliced
- ●1/2 cup carrots, julienned
- ●1/2 cup broccoli florets
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp soy sauce
- ●1 tbsp chili sauce
- ●1 tsp sesame oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red chili flakes
Instructions
- 1Cook the noodles according to package instructions, drain, and set aside.
- 2In a large pan, heat the vegetable oil over medium heat.
- 3Add the minced garlic and grated ginger, sauté for 1 minute until fragrant.
- 4Add the sliced bell peppers, julienned carrots, and broccoli florets to the pan. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- 5Stir in the cooked noodles, soy sauce, chili sauce, sesame oil, salt, black pepper, and red chili flakes.
- 6Toss everything together until well combined and heated through, about 2-3 minutes.
- 7Taste and adjust seasoning if necessary, adding more chili sauce for extra heat if desired.
- 8Remove from heat and serve hot.
Equipment
Originating from Sichuan province, Kung Pao dishes are known for their bold flavors and spicy kick, often featuring chicken, peanuts, and a medley of vegetables. Traditionally served as a stir-fry, this dish has evolved to include various adaptations, including noodle versions that showcase the same rich, savory sauce. Today, Kung Pao Noodles are enjoyed globally, appealing to those who love a spicy and satisfying meal.
Ingredients
- ●noodles
- ●chicken
- ●peanuts
- ●bell peppers
- ●scallions
- ●garlic
- ●ginger
- ●soy sauce
- ●rice vinegar
- ●sugar
- ●sesame oil
- ●cornstarch
- ●dried red chili peppers
- ●black pepper
Instructions
- 1Cook noodles according to package instructions until al dente; drain and set aside.
- 2Heat sesame oil in a large skillet over medium-high heat until shimmering.
- 3Add diced chicken and cook until browned and cooked through, about 5-7 minutes; remove and set aside.
- 4In the same skillet, add garlic, ginger, and dried red chili peppers; sauté for 1-2 minutes until fragrant.
- 5Add bell peppers and cook until just tender, about 3-4 minutes.
- 6Return the chicken to the skillet and stir to combine with vegetables.
- 7In a bowl, mix soy sauce, rice vinegar, sugar, and cornstarch until smooth; pour over the chicken and vegetables.
- 8Cook for 2-3 minutes, stirring frequently, until sauce thickens.
- 9Add cooked noodles and toss to coat evenly in the sauce.
- 10Stir in peanuts and scallions; cook for another minute to heat through.
- 11Season with black pepper to taste; serve hot.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu offers a plant-based option, while chicken thighs are often less expensive than breasts.
peanuts
Healthier: sunflower seeds
Cheaper: cashews
Sunflower seeds provide a nut-free alternative, while cashews can be cheaper than peanuts.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is a gluten-free option, while liquid aminos can be less expensive.
noodles
Healthier: zucchini noodles
Cheaper: spaghetti
Zucchini noodles reduce carbs, while spaghetti is a budget-friendly alternative.
Techniques
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