This is a simple and no fuss cooking for a fast lunch or dinner. Rather than spending on takeaways or eating junk food, I prefer making quick fix like this dish. It is home cooking at it’s best as it’s simple, easy and tasty too.
You can find this dish in every corner restaurants or in street stalls in Nepal. The ingredients differs from place to place as it’s your own interpretation to suit your need. You can put loads of other ingredients like mushroom, spring onion,eggs or seafood or any other meat. So go nuts.
Here’s my version of Chicken Chowmein.
Note: I added chicken as a topping because I have to cater for vegetarian in the family. Otherwise you would add chicken to hot oil, fry it for few minutes, then add veggies and sauce and noodles.
2 small sized onion sliced thick
2 gloves of garlic chopped finely
Fresh ginger julienned
1/2 of capsicum julienned
1/4 of cabbage finely chopped
1/2 a carrot julienned
400 grams of thin spaghetti pasta or Chowmein noodle (Asian Grocery)
400 grams of chicken breast or thigh fillets
Salt as per taste
2 teaspoon dark soy
2 teaspoon of vegetarian mushroom oyster sauce
2 teaspoon chilli paste
1/2 teaspoon cumin powder
3 tablespoon of Oil
Boil water in a large pot. Add a teaspoon of salt and a dash of oil to a boiling water so pasta doesn’t stick. Add thin spaghetti and cook it al dente.
While spaghetti is cooking, heat pan in high heat. Add oil. When oil is smoking, add garlic and sauté for few seconds. Then add onion, carrots, capsicum and toss it for 20 seconds. Add cabbage and mix.
Add soy sauce, oyster sauce, chilli paste, and salt. Toss it for few seconds.
Add spaghetti drained straight from the pot. Toss spaghetti with the mix and cook for 2 minutes. It’s ready to be served as a vegetarian alternative.
For non veg, heat pan in a oil and add chicken. Fry it for 3-5 minutes until it’s golden brown or as per your liking. Add salt and cumin.
Mix chicken wit Chowmein and serve it with ketchup and chilli sauce.