Eggless noodles tossed in crunchy vegetables and bold flavors, without the use of onions and garlic may seem a bit ‘Golmaal’. Chef Sanjay Patel shows how to quickly and easily prepare Desi Street Veggie Chow Mein for the Jain community.

Prep time – 45 Minutes 

Serving Size – 3-4 People

Ingredients:

  • 150 grams eggless Hakka noodles (1 pack) 
  • 1 bell pepper, thinly sliced 
  • ½ cup beans, chopped
  • ½ cup baby corn
  • ½ cup fried firm tofu 
  • ¾ cup cabbage, shredded 
  • 2-3 green chilis, cut into slits 
  • 2 tsp. soy sauce 
  • 2 tsp. green or red chili sauce  
  • 1½ tsp. vinegar 
  • ¼ tsp. black pepper powder
  • ½ tsp. sugar 
  • salt to taste 
  • 2 tbsp. oil 
  • fresh coriander leaves 

Method:

Boil water with a teaspoon of salt. Add noodles to the boiling water and boil them as per the package instructions. Make sure the noodles are not mushy, or they will be overcooked.

Drain the noodles in a colander and run cold water over it. Add a teaspoon of oil to the boiled noodles to prevent them from sticking to each other. Keep it aside. 

Chop all the vegetables and keep them ready ahead of time. Heat oil in a pan, add all the chopped vegetables and sauté them for 2 minutes on high flame. The vegetables should remain crunchy – do not overcook the vegetables. 

Add soy sauce, chili sauce, vinegar, black pepper powder, sugar, and salt. Toss well and cook for a minute.  Add the boiled noodles to it. 

Mix and toss well until the noodles are coated evenly with sauces and vegetables. Cover and cook for about a minute. Turn off the flame. 

Garnish with chopped coriander leaves and serve hot. Adjust sauce and spices according to taste.