Chow mein

Chow mein is Chinese stir-fried noodles with vegetables and meat or tofu. Chow means fried and mein means noodles. The sauce is made from sesame oil, oyster sauce and soy sauce. It has been westernized and indianized to suit the local flavor so much so that in some places the noodles is fried and in others it is boiled. Chow mein is believed to have been introduced in India by the Chinese inhabitants of Calcutta. Well, my chow mein has been nuanced to the taste buds of my home denizens and to the availability of resources.

The different fragments...

Veg hakka noodles - 75g

Olive oil, extra virgin - 2 tsp

Chicken, boneless - 1/2 cup

Pepper, freshly crushed - a pinch

Garlic - 4 or 5 cloves

Cabbage - 3/4 cup

Red capsicum - 1

Dark soy sauce - 2 Tbsp

Red chili sauce - 1 Tbsp

Salt - 1/4 tsp

The way forward...

Shred chicken and marinate with pepper, little salt and a tsp of soy sauce. Let it sit for 30 minutes.

In a shallow saucepan, boil water with a drop of oil and a pinch of salt. When it starts bubbling, add the dry noodles. Cook until it is unquestionably al dente. Drain water.

Hash cabbage and capsicum into small pieces. Heat a saucepan and dribble oil. Add minced garlic. Sautee for a minute. Add chicken bits and toss around for about 4 to 5 minutes or until the chicken is undeniably tender. Put in the cut up vegetables. Swish everything together for 5 minutes. Stir in soy and chili sauce. Carry on by adding noodles and muddle it all up. Chow mein is ready to be served!