Chowmein has a very special place in my hard. It is not because of that I like all kinds of Chinese cuisine but it reminds me of my school days. Chowmein, and for that matter any kind of noodles was my favorite option for the lunch break at school. Everyday when I opened my tiffin box during lunch time, I wished that I had chowmein. When it comes to chowmein I love any type of preparation with it; be that with only vegetables, or with eggs, chicken, prawn, or even mixed. There was a restaurant in front of my school, and my only aim for saving my pocket money was to go there and have a plate of chowmein. When I was cooking chowmein the other evening lots of such memories encircled my mind. Just a plate of chowmein made me so happy. This was probably the best part of growing up; you just feel happy and contended with such little things. We were five friends and we used to fight on that single plate and then fight over who\’s going to pay the bill for that month. Out of these four friends, I have contact with only one who stays in Maryland, USA. She called me up some days back and we were talking about our chowmein fights. School was fun and the little moments of happiness made it beautiful to recollect.
I went through some of the links in the web to know more about chow mein and people\’s love towards this platter. Wiki had lots of things to contribute to the cause. One sentence caught my eyes which said that the chowmein was introduced by the Chinese in Kolkata. That was something I had no clue, though I had had noodles at the China Town in Kolkata lots of times.
Chow mein noodles: 2 whole packets
Cauliflower (Ful kopi): 1 medium bowl of small florets
Carrot (Gajor): 2 medium sizes
Green pepper (Capsicum): 1
Potato (Alu): 1 medium size
Onion (Peyaj): 1 medium size
Egg (Dim): 2
Sunflower oil (Sada tel): 2 tablespoons
Soya sauce: 1 teaspoon
Salt to taste
- Cut the vegetables into thin one inch sized pieces
- Put in all the vegetables in a deep pan and half boil them
- Boil water in a pan and throw in the noodles, take them out just after 2 minutes so that the noodles do not become too soft
- Heat ½ tablespoon of oil in a frying pan and drop the eggs, add a pinch of salt; stir well to make scrambled eggs, keep aside
- Heat the rest of the oil in a wok, throw in the onions and fry till they become golden brown
- Throw in the half boiled vegetables along with salt. Fry till they become soft
- Add the boiled noodles and stir well so that the noodles get mixed with the vegetables
- Pour in the soya sauce and stir again
- Take out of flame, garnish with the scrambled eggs and serve with sauce of your choice
I had added cauliflower, potatoes, carrot and green pepper. If you like you can also other vegetable of choice. Along with eggs you can also shredded chicken or fried prawns. If you are a vegetarian then just leave out the non-vegan ingredients.
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