Dahi Ke Kebab

Chowmein ,a very renowned dish in India.A very simple dish which can be made easily with very less hard work. It can be made with both vegetables and chicken. This dish basically belong to china but in India we have our own version of chowmein that we call indian chowmein which is basically nothing but transformed version of chowmein . It's just more chilli or the most you can add,more vinegar,more vegetables like onions,capsicum,cabbage,carrot and other things,more garlic ,more soya sauce and more and more oil.

Ingredients

• 8 ounces yellow Chinese egg noodles
 
• 2 tablespoons soy sauce
 
• 2 tablespoons oyster sauce
 
• 1 tablespoon hoisin
 
• 1 tablespoon rice vinegar
 
• 1 teaspoon brown sugar
 
• 2 tablespoons water
 
• 2 tablespoons vegetable oil
 
• 4 cloves garlic, minced
 
• 1/2 medium onion, chopped
 
• 1 tablespoon minced fresh ginger
 
• 1 medium carrot, julienned
 
• 1/4 pound broccoli florets, cut into one-inch pieces (about 1 1/2 cups)
 
• 1/2 medium bell pepper, seeded and sliced

How to Make It

Step 1    

Cook the noodles according to the package instructions. Rinse under cold water, drain and set aside.

Step 2    

In a medium bowl, combine the soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar and water. Set aside.

Step 3    

Heat the oil over high heat. Stir in the garlic, onion, and ginger. Cook for 2 to 3 minutes or until the garlic and onions are soft and fragrant.

Step 4    

Stir in carrot, broccoli and bell peppers. Cook for 3 to 5 minutes or until the vegetables are tender.

Step 5    

Add the noodles and sauce mixture. Toss everything together until combined and heated through, about 2 minutes. Serve hot.

This recipe and ingredients is for non veg chow mein -

INGREDIENTS

Sauce and Marinade

2 tablespoons oyster sauce (leave out & add more soy sauce (if allergic) or for paleo)

3-4 tablespoons LOW sodium (gluten free or for paleo)

1-2 teaspoon honey (or sugar)

1 tablespoon (arrowroot starch for paleo)

2 teaspoons

1 teaspoon or dry sherry (leave out if you don't have it in your pantry already)

1/8 teaspoon ground white pepper or red pepper chili flakes

Salt and black pepper to taste

1-2 teaspoons red pepper chili flakes or Sriracha (optional)

1 tablespoon water or more, as needed to thin out sauce

For the noodles

6-8 ounces (225 grams) refrigerated / or (see photos in post) (OR can also use cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed)

One boneless skinless chicken breast or thighs (about 1/3 lb.), cut into 1” chunks

2 tablespoons cooking oil

2 garlic cloves, minced

1/2 teaspoon minced fresh ginger

1 cup shredded Napa cabbage (mixed cabbage slaw, bok choy or snap peas would work as well)

1/3 cup shredded or julienned carrots

2 green onions (cut into 2-inch length)

1/3 cup mung bean sprouts, rinsed and drained (leave out if can't find)

Sesame seeds, for garnish

INSTRUCTIONS

1. In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
2. Heat oil in a non-stick pan or wok over medium high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
3. Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out sauce, as needed.
4. Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
5. For meal prep - divide into even portions in containers and store in fridge for up to 4 days. Reheat any leftovers in microwave or on stovetop.