Jan 12, 2011

Egg Chowmein

Chow mein is also common in Indian Chinese cuisine, having been introduced by the Chinese of Calcutta. It is usually offered Hakka or with gravy.


Chow mein noodles: 2 whole packets
Cauliflower (Ful kopi): 1 medium bowl of small florets
Carrot (Gajor): 2 medium sizes
Beans : 8-10 pieces
Potato (Alu): 1 medium size
Onion (Peyaj): 1 medium size
Egg (Dim): 2
Sunflower oil (Sada tel): 2 tablespoons
Soya sauce: 1 tblsp.
Tomato sauce :2 tblsp.
Chilli sauce : 2tblsp.
Maggy masala : 1 tsp.
Salt to taste

Method :

  • 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,tomato sauce,chilli sauce and stir again.Atlast add maggy masala and mix well.
  • Take out of flame, garnish with the scrambled eggs and serve with salad.

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