Nepali chowmein is great as a hearty snack, or a light meal. It is readily available at tea shops and local restaurants throughout the country, but it's really easy to make at home. If you'd prefer vegetarian chowmein, simply leave out the meat or replace it with firm tofu.
- 1 Medium Onion Sliced
- 1 Tbsp Pattu Ginger Garlic Paste
- 1/2 Green Capsicum
- 1/4 Cabbage (shredded)
- 1 Carrot (julienned)
- 2 - 3 Snake Beans (sliced)
- 500g vegetarian stirfry noodles
- 500g Chicken Breast (if using)
- 2 Tsp Dark Soy Sauce
- 1 Tbsp Thin Soy Sauce
- Frozen Green Chilli chopped (to taste)
- 1 Tsp Shan Cumin Powder
- 1 Tbsp Cooking Oil
- Place Noodles in a glass bowl. Pour boiled water over the noodles until well covered, stir for 1 minute and then drain.
- Heat oil in a large frying pan, then stir fry ginger & garlic paste, cumin and onions until aromatic.
- Add dark soy sauce and thin soy sauce, then continue to stir fry for another 30 seconds.
- (if using) stir fry chicken until brown.
- Add carrot, cabbage and green capsicum and stir fry until the vegetables are tender.
- Add the fresh vegetarian stir fry noodles (a little at a time) and toss until well combined.
- Serve immediately.
Serve with tomato ketchup or ABC Extra Hot Chilli Sauce.