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Asian Style Vegetable Chow Mein

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  Noodles 400 Gram (1 Packet)
  Carrots 4 , shredded
  Capsicums 2 , shredded
  Celery stick 1 , diced
  Bean sprouts 1⁄2 Cup (8 tbs)
  Cabbage 1 Cup (16 tbs), shredded
  Bamboo shoots 1⁄2 Cup (8 tbs)
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), chopped
  Sugar 1 Tablespoon
  Brandy 1 Tablespoon
  Salt 3 Teaspoon
  Pepper powder 1⁄2 Teaspoon
  Soy sauce 1 Tablespoon
  Hot szechwan sauce 4 Tablespoon
  Cornflour 2 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Chili oil 1 Teaspoon
  Oil 1 Cup (16 tbs)

Cook noodles in boiling water with 1 teaspoon salt.
When cooked wash under running water and drain well.
Sprinkle 1 teaspoon oil and set aside for 20 minutes.
Heat half cup oil and fry noodles till colour turns light brown.
Heat again half cup oil and fry onion, garlic and bamboo shoots for 2 minutes.
Add all the remaining vegetables and fry for 5 minutes.
Add 1 cup water and cook till vegetables are tender.
Add all the seasonings, with hot szechwan sauce.
Mix cornflour with half cup water and add to the vegetable mixture.
When the sauce thickens, remove from fire and sprinkle chilli oil.
Place noodles in a plate.
Pour the vegetable mixture over it and serve hot.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4130 Calories from Fat 2287

% Daily Value*

Total Fat 259 g399%

Saturated Fat 37 g184.9%

Trans Fat 0.2 g

Cholesterol 336 mg112%

Sodium 7659.3 mg319.1%

Total Carbohydrates 384 g127.9%

Dietary Fiber 35.2 g140.8%

Sugars 60.5 g

Protein 73 g146%

Vitamin A 848% Vitamin C 507%

Calcium 36.8% Iron 66.9%

*Based on a 2000 Calorie diet

Asian Style Vegetable Chow Mein Recipe