Veg singapuri chowmein recipe
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Veg singapuri chowmein recipe

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Desi style veg singapuri chowmein recipe is packed with lots of flavour, kick of heat, with the crunch of veggies and velvety texture of noodles.

It is very popular Indian street food, I tried this noodles for the first time in Delhi and I was fallen in love with it.

Every sauce added in this noodles plays it’s role in adding flavour but if you’re making this chowmein for the kids then make sure to decrease the amount of chilli sauce.

You’re going to love this super simple noodles. for me it’s my comfort, pleasure food and perfect for weekend feast + this recipe is vegan friendly.

Anyone can make this recipe but keep an eye while boiling noodles so that it’s not overcooked or sticky rest all the further steps are very easy and you can make this noodles in less than 30 minutes.

Quick jump

Ingredients

Chowmein– you can use any noodles of your choice, I have used veg hakka noodles for this recipe you can use any noodle variety available at your local shops.

Veggies– garlic, green chilli, onion, capsicum, cabbage. use veggies as per your choice, you can even increase or decrease the amount of veggies as per your liking but slice all veggies thin.

Sauces– soy sauce, green chilli sauce, schezwan sauce and tomato ketchup. I have used regular vinegar but it can be substituted with rice vinegar.

Other– salt, red chilli powder and soyabean chunks.

How to boil chowmein

In a big pot add water and let it boil at medium flame. when water starts boiling add 1/2 teaspoon salt and 1 teaspoon of oil.

Veg singapuri chowmein recipe
Boiled noodles step by step instructions

Add noodles/chowmein in the boiling water and give it a stir, don’t mix the noodles every now and then it will become mushy.

Cook the noodles for 8-10 minutes or as per the instructions mentioned in the noodles packet. when the noodles starts cooking give it a stir.

When cooked strain all the water and rinse the noodles with cold water. add a teaspoon of canola oil or sesame oil over the boiled noodles and give it a good toss this step will prevent noodles from sticking. keep it aside.

How to make singapuri chowmein

Soak the 12-15 soya chunks in water for half an hour before making chowmein, so that it becomes soft.

Heat refined oil or canola oil in a deep bottom pan add chopped garlic and chopped green chilli.

Sauté it for 10-12 seconds then add thinly sliced onion, capsicum, cabbage and soaked soya chunks but make sure to squeeze all the water from it before adding.

Stir fry the veggies at medium flame for 4-5 minutes, don’t make it brown as we need crunch of veggies in noodles. If you don’t prefer half cooked veggies then you can cook the veggies until golden brown.

Veg singapuri chowmein recipe
Veg singapuri chowmein recipe

Add boiled noodles in the pan or wok and add soya sauce, green chilli sauce, schezwan sauce, vinegar, tomato ketchup, salt and red chilli powder.

Give it a mix so that sauces and veggies are combined well with noodles. If you want it less spicy then skip red chilli powder.

Top it with toasted sesame seeds and serve it immediately.

You can serve this veg singapuri chowmein with manchurian, chilli chicken or chilli paneer, also checkout recipe on YouTube.

Top tips

✔️Don’t overcook the noodles otherwise it will become sticky, cook it as per instructions mentioned in the noodles packet.

✔️You can also use wheat noodles, quinoa noodles, egg noodles, gluten free noodles or millet noodles.

✔️Make sure to use wok, deep bottom pan or kadhai for this recipe so that you can stir fry and mix chowmein easily.

✔️Refined oil or canola oil can be substituted with sesame oil.

✔️Stir fry the veggies at medium to high flame for smoky flavour and crunchy texture.

✔️You can also use peas, sliced carrots, chopped paneer or tofu, celery, spring onion, green beans, mushrooms or any veggies of your choice.

✔️You can also add shrimp or chicken in this recipe.

✔️If you prefer less spicy noodles then skip red chilli or decrease the amount of schezwan sauce.

Veg singapuri chowmein recipe
Veg singapuri chowmein recipe

FAQs

What to do if I forgot to soak soya chunks?

No problem, soak the soyabean chunks in the hot water for 12-15 minutes and use it in the chowmein but make sure to squeeze all the water out from it before adding.

You can also chop it into smaller chunks and then add it in the noodles.

Can I use homemade schezwan sauce?

of course you can use homemade sauce, even if you have homemade tomato ketchup sauce then you can use that too.

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Recipe card

Yield: 4 serving

Veg singapuri chowmein recipe

Veg singapuri chowmein recipe

Super flavourful and delicious singapuri chowmein recipe. this recipe can be made under 30 minutes and is perfect for get-together, birthday party or weeknight dinners.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 packet noodles
  • 12-15 soyabean chunks
  • 2 tablespoon oil 
  • 1 tablespoon chopped garlic
  • 1 green chilli chopped 
  • 1 big size onion sliced
  • 1 small green capsicum sliced
  • 1/4 cup sliced cabbage
  • 1 tablespoon soy sauce
  • 1 tablespoon schezwan sauce 
  • 1 tablespoon green chilli sauce
  • 1/2 teaspoon vinegar
  • 1 teaspoon tomato ketchup 
  • 1/2 teaspoon salt
  • 1/4 teaspoon red chilli powder 

Instructions

  1. In a bowl soak 12-15 soyabean in water for 1/2 hour so that it puffs up and become soft.
  2. In a deep bottom pan or kadhai add 2 tablespoon canola oil or refined oil and sauté 1 tablespoon chopped garlic and 1 chopped green chilli for few seconds at medium flame.
  3. Then add 1 big sliced onion, 1 small sliced capsicum, 1/4 cup sliced capsicum and soya chunks, make sure to squeeze all the water from the soyachunks before adding.
  4. Stir fry the veggies at medium flame for 4-5 minutes, don’t make it brown as we need crunch of veggies in noodles. If you don’t prefer half cooked veggies then you can cook the veggies until golden brown.
  5. Add 1 packet boiled chowmein in the kadhai, 1 tablespoon soy sauce, 1 tablespoon green chilli sauce, 1 tablespoon schezwan sauce, 1/2 teaspoon vinegar, 1 teaspoon tomato ketchup, 1/2 teaspoon salt and 1/4 teaspoon red chilli powder.
  6. Combine sauces and veggies nicely with noodles. it’s ready to serve, top it with chopped coriander leaves or toasted sesame seeds and it’s ready to serve.

Notes

    • Don’t overcook the noodles otherwise it will become sticky, cook it as per instructions mentioned in the noodles packet.
    • Make sure to use wok, deep bottom pan or kadhai for this recipe so that you can stir fry and mix chowmein easily.
    • You can also use peas, sliced carrots, chopped paneer or tofu, celery, spring onion, mushrooms or any veggies of your choice.
    • If you prefer less spicy noodles then skip red chilli or decrease the amount of schezwan sauce.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 290mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 4g

All information presented are intended for informational purposes only.

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