In Nepal there are typically two big meals a day, one in the good morning, and one at night. These meals consist of dekaliter bhat and tarkari. Dal is cooked lentil soup, bhat is boiled rice, and tarkari is some kind of seasonal worker vegetable curry. Often there will be a chicken or goat curry angstrom well. Because there are merely two meals a day, and because Nepali people work identical hard, there are loads of lovely snacks to be had. On my foremost visit to Nepal, my then fiance ’ s brother called to say he would be picking up some momo, ( Nepali/Tibetan dumplings ), to bring home for me “ to prevent starve ”. I love momo, but I suspect it is better with kernel, and I ’ ll never know what I ’ thousand miss and that ’ s just fine. therefore, my favorite bite is “ Chowmein ”, ( pronounce CHO-MANE ), a Nepali hybrid of chinese Lo mein, and malaysian Mee goreng .
Veg Chowmein
1 pound fresh Lo mein noodles boiled and tossed with a little peanut petroleum to prevent stick ( these can by and large be found in the grow section of most grocery store stores where the bean curd is )
Reading: Nepali Style Chowmein
2 terbium peanut oil
1tbs minced ginger
4 cloves garlic slivered
1 serrano chili thinly sliced with or without seeds
1/2 tsp high quality FRESH dress powder, ( seriously, if you haven ’ thyroxine used it in 6 months toss it )
1/2 red onion thinly sliced
2/3 cup Chinese flat chives sliced at 1 column inch OR 1 bunch park onions
1/2 cup peeled sliced carrot
1 cup thin sliced pilfer or minor cauliflower florets
2 small tomatoes chopped
1/3 cup chopped coriander
For the sauce
1.5 terabyte iniquity soy sauce ( I like healthy Boy Black Soy Sauce ) *
1.5 tuberculosis light or “ thin ” soy sauce or tamari
1tbs Sambal Oelek*
1/2 tsp carbohydrate
Important: taste this sauce as you go and adjust it to your liking, do you like it sweeter ? Spicier ? the flavors should be in harmony, but there is a batch of board for personal smack .
*If you don ’ thymine live near an asian grocery store storehouse you can approximate the sauce recipe by substituting the beginning 3 ingredients for 2 terabyte soy sauce, 1 terabit molasses, and 1 terabyte Sriracha .
Make sure you have your mise en topographic point, ( or “ everything in it ’ s place ”, chopped, portioned, organized ) before you start cooking, this is particularly crucial when you ’ rhenium dealing with asian wok cooking where ingredients must be added in a finical ordain, and can go from perfectly cooked, to toast in roughly six seconds .
In a well seasoned wok heat the peanut anoint on high until it is shimmering but not smoking. Add the ginger, garlic, and chilis and stir fry 10 seconds until fragrant and just beginning to color. Add the crimson onion and arouse child until it starts to brown, you know your stove better than me, gas stoves are much easier to work with than electric stoves, particularly with woks, then pay attention and turn the hotness down a little if motivation be. Add the curry powder and stimulate for 5 seconds taking wish not to burn the spice. Add the carrots, boodle and chives or green onion, arouse to coat with vegetable oil and spiciness and then add the noodles. Working quickly and with single care toss the noodles until all of the ingredients are evenly dispersed and then pour the sauce over everything. Add the tomatoes. You can turn the heat down to medium/medium high if you haven ’ t already. Cook stirring constantly for 2-3 minutes until some of the noodles begin to caramelize and the tomatoes soften and begin to break down. Remove from heat and top with coriander .
I like to top this cup of tea with an over medium egg, stirring the yolk into the noodles. nepalese people like to top this dish with a sweet and hot red catsup and salty green chili ketchup-like sauce. I can ’ triiodothyronine witness either one of these condiments in the U.S. so I good use Sriracha liberally .
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