Me And My Hnaan
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Ingredients:
- 1/2 carrot, cut into small pieces
- 2 tomatoes or 1 cup of chopped tomatoes
- 1/2 green bell pepper (shimla mirch), chopped
- Small piece of cabbage, finely chopped
- 2 green chillies, finely chopped
- 1 onion, finely chopped
- 1/2 cup of oil
- 1 tablespoon garlic paste
- Salt as per need
- 1/2 teaspoon coriander powder
- 1 tablespoon chilli sauce
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 250 ml water
- Finely chopped tomatoes for garnish
- Finely chopped coriander for garnish
Directions:
1. Take a bowl, add the chopped carrots into some water, and set aside.
2. Heat 1/2 cup of oil in a wok or deep pan over medium flame.
3. Add the drained carrots and sauté for a few minutes.
4. Add the chopped cabbage and green bell pepper. Sauté until the vegetables are soft.
5. Once done, use a strainer to remove the vegetables from the oil and set them aside on a separate plate.
6. In the same oil, fry the finely chopped onion until it turns light brown.
7. Add 1 tablespoon of garlic paste and sauté.
8. Add the chopped tomatoes and green chillies to the pan. Mix well.
9. Add salt as per your taste and 1/2 teaspoon of coriander powder. Mix thoroughly.
10. Add the sautéed vegetables back into the pan and mix well.
11. Add 1 tablespoon of chilli sauce, 1 tablespoon of vinegar, and 1 tablespoon of soy sauce. Stir well and sauté for a few minutes.
12. Add the noodles to the pan and sauté for a few minutes.
13. Pour in 250 ml of water and cover the pan with a lid. Let it cook on medium flame until the water starts to dry up.
14. Once the water starts to dry up, sprinkle some finely chopped tomato slices and coriander on top. Cover the pan again.
15. When the water is completely absorbed and the noodles are cooked, remove from heat.
16. Serve the hot chow mein on a dish and enjoy!
Delicious, hot chow mein without chicken is ready to be served!
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Video link:
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