One of the most well-liked vegetarian street dishes in India is vegetable or veg chow mein. It is a quick and simple Indo-Chinese stir-fried noodle meal that can be prepared at home in about 30 minutes.

The first meal I ever made was vegetable chow mein. I learned how to prepare veg chow mein at home even before I learned how to make tea or cook instant noodles.

It’s also a recipe that comes together quickly; the only step that takes some time is chopping the vegetables. Your chow mein will be ready quickly after it is finished.


Chinese stir-fried noodle dishes like chow mein can be prepared with or without meat. Noodles are referred to as Mein and stir-fries as Chow.

This wonderful noodle dish is very well-liked not just in India but also in many other nations, and in most of them, there is a local variation.

I’m going to share a recipe for Indian-style veggie chow mein with you today. One of the most well-liked vegetarian Indo-Chinese dishes is this one.


You’ll need the items listed below to prepare vegetable chow mein at home:

Vegetable Chow Mein’s three key ingredients are:

Egg noodles are typically used to make chow mein. Given that many Indians do not eat eggs, eggless chow mein noodles are widely available in India.
If you don’t eat eggs and are unable to get egg-free chow mein noodles, feel free to substitute any medium-thick flour noodles. You can also use instant ramen or Hakka noodles.

veggies: Cabbage, capsicum, carrots, and spring onions are the veggies most frequently used in chow mein. Bean sprouts, French beans, tofu, bok choy, mushrooms, and any other vegetables you choose can also be added to stir-fried noodles.

Soy sauce, red and green chilli sauce, vinegar, and oyster sauce are the typical sauces used in Chow Mein. Since this is a vegan recipe, I have omitted the oyster sauce, which is not used in chow mein in India.

In the manner of Indian street vendors, I’ve added some tomato ketchup. Although you won’t be able to taste the ketchup in chow mein, the sauce will still be well-coated on the noodles as a result. Alternatively, tomato paste can be used in place of ketchup.


Through 6 of the recipe for veg chow mein.
First, bring a big pot of water to a boil. Put some salt in. Add noodles once the water has begun to boil. Boil the noodles just until they are ready. The best course of action is to stick to the directions on the packet of noodles you’re using because different types of noodles require varying cooking times.

Strain the noodles, then throw away the water.

To prevent further cooking, rinse the noodles in cold water in step three. Noodles overcooked to the point of mush.

Add about a tablespoon of vegetable oil to the noodles and toss them lightly to coat them with the oil. This action will assist in preventing the strands from adhering to one another. Noodles should be set aside.

Combine the vinegar, salt, and black pepper in a bowl with all the sauces. Combine and set aside.

Add minced garlic to the hot oil in a big pan. For a few seconds, sauté.

montage of pictures from the chow mein recipe’s steps 7 to 12.
Onions that have been thinly sliced should be added in steps 7 and 8 and sauteed until transparent.

Include the chopped carrot, bell peppers, green chilies, and the cabbage.

Stir-fry the vegetables on high for a couple of minutes, or until they’re cooked but still crisp.

Add the sauce mixture in step 11.

Stir-fry the vegetables in the sauce over a high flame for about a minute.

Picture collage of the veg chow mein recipe’s steps 13 through 18.
Add the boiled noodles to the wok in steps 13 and 14.

Gently stir until all of the noodle strands are coated in the sauce. Maintain a high temperature because the noodles will stir-fry as they are combined with the sauces and vegetables. The chow mein will get a lovely smoky flavour from it.

Add and combine the spring onion greens.

It’s time to eat your delicious homemade veg chow mein!

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