Egg Chowmein – Recipes for the regular homecook

Pin

0

Shares

0

Everybody loves a good egg chowmein, but finding a good one is rare. I have grown up eating the best kind of chowmein in streets vitamin a well as restaurants in northeast India. And I still feel the quality and preference of chinese food in that region goes odd. Having lived more than a ten in the das kapital, I am even to find the taste in Chindian or chinese food that takes me back home. But I do love whipping up something close to what I have grown up eating in my own kitchen. And here I am sharing my recipe of egg chowmein with you all .
The kind of egg chowmein I like is filled with vegetables and soft, scrambled eggs. The texture of the vegetables defines this dish, as it has to remain crunchy and not even a but doughy. The crunch besides comes from a garnish of fresh onions, jump onion greens and raw cabbage ( yes, you read that right ) on top of a steaming plate of egg chowmein just before serving. The noodles besides have to be cooked absolutely, with every strand being break from the other .

There are some tricks that I have learnt over years of cooking to get the perfect egg chowmein recipe. I am listing them down in detail here therefore that you do not have to waste any time learning them .
here are my tips on how to get the perfective egg chowmein recipe out of your own kitchen every individual time .

-Cooking the noodles

Making noodles the perfective way requires some amount of preciseness. You have to make certain that it is cooked merely proper – not over or under. Different kinds of noodles require different methods to get cooked absolutely. For lo mein or stimulate electrocute noodles recipe like this one, make sure you follow the package instructions .

• For this particular recipe, I boiled the egg noodles for 2-3 minutes in salted water (that’s what my package instructions said). Make sure the water is bubbling when you put in your noodles. The trick is to take it out when it is 80 percent cooked because the noodles will keep getting softer while they are still hot. So take it out immediately once they are 80 percent there. You can check it by tasting the noodles and take them out while they still have a bite to them.
• Add enough water so that the noodles are completely submerged in it. I usually fill up the whole pot with water (about 1.5 litres of water). Otherwise, there is a chance of noodles getting stuck at the bottom or worse – getting burnt!
• Use a heavy bottomed pan to boil your noodles so that there are no chances of them getting stuck to the bottom.
• Strain off every last bit of water and mix any neutral oil without any smell. I use vegetable oil.  The oil prevents the noodles from sticking to each other and acquiring a lumpy texture.

– The vegetables

I love to add lots of vegetables to my egg chowmein recipe. It is a capital way to consume colorful vegetables and besides adds a distribute to the season profile. I have used carrots, green beans, pilfer, genus capsicum and onions. All the vegetables need to be cut in the same manner so that they cook uniformly. As you can see in the video recording, I have cut the vegetables into thin slices. finely chopping them excessively ticket ( like in fry rice ) won ’ thymine add to the look and consistency desired in a noodles recipe. The longish supreme headquarters allied powers europe helps the vegetables to assimilate well with the noodles, and besides give it an aesthetic entreaty .

Keep all your vegetables cut and ready before you start making this recipe. We add the audacious vegetables like carrot and beans first, followed by the cabbage and capsicum. The vegetables alone need to be stir fried for a minute or so to help them retain the crunch and not turn doughy .

– The eggs

Since this is an egg chowmein recipe, the eggs are the star. The eggs are seasoned with salt and newly ground total darkness pepper gunpowder and beaten till smooth. They are then scrambled into medium chunks and added to the noodles right in the end. You can besides make an omelet and slice them thinly to add to the noodles. You can besides fry the eggs in butter to add more flavour to the recipe .

– The sauce base

The secret to this delightful egg chowmein recipe is the sauce base that we use to bind it all in concert. Street style chowmein normally uses a mix of red chili sauce, k chili sauce, flannel vinegar ( for the nip ) and dark soy sauce sauce. You can substitute the white vinegar with gamboge juice but the rest of the sauces are all-important. You can besides add a teaspoon of boodle to balance all the flavours, but I have skipped that. Mix all the sauces well and keep it handy before starting to make the egg chowmein .

– Keep everything ready

once of the most authoritative things to remember in this recipe is to keep everything cook before you start making the recipe in a hot wok. Everything moves actually flying in this recipe and keeping everything at your branch ’ second reach will ensure the vegetables remain crunchy, and the noodles cook perfectly overall .

now that you know all the tips and tricks on how to make the arrant egg chowmein, let ’ s take a expect at the recipe .

formulation time – 15 minutes
Cook time – 15 minutes
Serves – 4 people

Ingredients

• 250 g noodles
• 4 eggs 1/2 cup onions, thinly sliced
• 2 tbsp minced garlic
• 1 cup carrots, thinly sliced
• 1 cup cabbage, thinly sliced
• 1 cup green beans, thinly sliced
• 1/2 green capsicum, thinly sliced
• 3 tbsp oil – to fry the noodles
• 1 tbsp oil – to layer the cooked noodles
• 2 tbsp oil – to fry the eggs
• 3 tbsp dark soy sauce
• 2 tbsp green chilli sauce
• 2 tbsp red chilli sauce
• 1 tsp white vinegar
• 1 tsp black pepper powder
• Salt to taste
• Fresh spring onion greens, chopped – for garnish
• Chopped onion, for garnish
• Chopped cabbage, for garnish 

Directions

1. Boil water in a pot. Add a handful of salt and stir. The water should be saline like you would want in a soup.
2. Once the water starts to boil, add the noodles to it and cook for 2-3 minutes (or follow package instructions).
3. Drain water using a sieve. Transfer the noodles to another vessel and layer it with vegetable oil so that the noodles don’t stick to one another. Use a pair of tongs to mix the oil uniformly. Tongs will ensure the noodles don’t break. Set aside.
4. Break open the eggs into a bowl. Season with salt and a pinch of black pepper powder. Whisk until smooth.
5. Heat oil in a pan or wok. Once hot, pour the egg mix. Gently scramble the eggs, disintegrating them into medium sized chunks. Once done, set aside for use later.
6. Heat oil in a wok. Wait for the oil to get really hot. Once the oil starts to smoke, add the onions. Stir on high flame for a minute.
7. Add the carrots and beans and stir on high flame for another minute.
8. Finely grate or mince the garlic and add it to the wok. Stir for a few seconds until its raw aroma fades completely.
9. Add the rest of the vegetables – capsicum and cabbage. Stir for another 30 seconds on high flame.
10. Throw in the noodles and pour the sauce mix on top.
11. Toss everything together, making sure the sauce and vegetables mix well with the noodles.
12. Season with black pepper powder and salt (if needed).
13. Turn off the fire and garnish with some onions, spring onion greens and cabbage (a tip to elevate your dish up a notch).
14. Serve hot!

If you have any doubts, comments, or feedback, please reach out to me in comments or my sociable media handles .
Find me on Instagram – www.instagram.com/slurrpilicious
Join me on Facebook – www.facebook.com/slurrpilicious
Watch me on Youtube – hypertext transfer protocol : //www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA ?
happy cooking !

Pin

0

Shares

0