Do you have a really good recipe to make chowmein, just like the way it is made in Indian restaurants..?

Question

it should be totally vegetarian please.. no eggs etc.

And the manchurian to go with it would be appreciated too!!

God bless..

Mishra, thanks, very kind of u.. I'll wait for the details.. God bless !

Answer 1

chow mein is a chinese dish

Answer 2

Vegan Chow Mein

Traditional Chow Mein
Saute:
6 Stalks celery
1 onion
2 T oil
Add:
1/2 pound or so Hydrated diced TVP
or vegan hamburger.
2 T soy sauce
1 c water
s & p
thickener:
2 T cornstarch in
¼ c water
Add:
small sliced can water chestnuts
large can bean sprouts
small can mushrooms.

TIPS
Serve over chow mein noodles.
or rice.

Answer 3

noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots

Answer 4

Vegetarian Chow Mein
335 calories (kcal); 10 g Total Fat (15 percent calories from fat); 12 g Protein; 51 g Carbohydrate; 54 mg Cholesterol; 901 mg Sodium; 4g Fiber (Based on a medium sized onion; also, the database does not have a category for dark soy sauce. Just to give an idea of how much it helps to cut back on oil in cooking, using 3 tablespoons instead of 2 increases the calorie count to 364 calories per serving).
4 servings 32 min 17 min prep

Ingredients
1/2 lb fresh noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil, for stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons vegetable stock
1 teaspoon sugar
1/4 lb bean sprouts

Directions:
1. If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
2. String the celery and slice diagonally. Shred the bamboo shoots.
3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, celery, and bamboo shoots and stir-fry for about 5 minutes.
4. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.

Potato Manchurian
6 servings 1½ hours 45 min prep

For potato balls
3 big potatoes, peeled (approx. 1/2 kg)
1 piece ginger, grated
1 clove garlic, grated
1 green chilies, chopped
2 teaspoons cornflour
3-5 coriander leaves, chopped
salt
oil (for frying)
For Manchurian Gravy
1/2 cup soya sauce (approx. 8-10tsp)
2 teaspoons tomato ketchup
2 teaspoons chili-garlic sauce
2 teaspoons hot chili sauce
3-4 spring onions, chopped
1 teaspoon cornflour
1 clove garlic, grated
1 piece ginger, grated

To prepare the potato balls, first of all, you got to boil the potatoes.
Next, mash the potatoes.
Add the ginger, garlic, green chilli, chopped corriander leaves and salt.
Mix well, using your hand.
Out of this mixture, prepare 20-22 balls.
Keep aside.
Heat oil in a wok.
Meanwhile, while the oil is being heated, put cornflour in a plate.
Roll the balls in the cornflour.
Dust the balls.
Once the oil is hot, drop the potato balls gently into the hot oil.
Fry till they turn golden brown.
Keep aside.
Now proceed with preparing the manchurian gravy.
For this, heat a pan.
Add soya sauce, ginger, garlic, hot chilli sauce, tomato ketchup, spring onions and chilli and garlic sauce to the pan.
Stir for 2 minutes.
Put half a cup of cold water in a bowl.
Add cornflour to it and pour it into the pan.
Stir for some time.
Add a cup of water to the pan.
If the gravy is very thick, you can add a little more water.
Once the gravy is ready, pour it into the potato balls.
Garnish with chopped spring onions.
Serve with hot fried rice or noodles.
Note: Depending on your taste, you may add more sweet or hot sauce in the manchurian.

Mixed Vegetable Manchurian
4 servings 30 min 15 min prep

1 medium head of cabbage (grated)
1 medium carrot (grated)
8-10 French beans (finely chopped)
3 spring onions, with greens (finely chopped)
1 medium green capsicum (seeded and finely chopepd)
salt
1/4 cup refined flour (maida)
1/4 cup cornflour
oil, to deep fry
2 tablespoons oil
1 inch piece gingerroot (finely chopped)
4-6 garlic cloves (finely chopped)
3 green chilies (finely chopped)
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon msg
salt
2 1/2 cups vegetable stock
3 tablespoons cornflour
1 tablespoon vinegar

Reserve the chopped greens of the spring onions for garnishing.
Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
Add spring onion, green capsicum, refined flour and one-fourth cup of cornflour.
Mix thoroughly.
Shape into lemon sized balls.
Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown.
Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly.
Add green chillies. Stir-fry briefly.
Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
Add fried vegetable balls, vinegar and mix well. Serve hot, garnished with spring onion greens.

Chow Mein Noodle Cookies
40 servings 24-48 cookies 10 min 5 min prep

1 (5 1/2 ounce) package chow mein noodles
1 (6 ounce) package butterscotch chips
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped pecans

In a large pot melt butterscotch chips and chocolate chips together.
When all is melted and smooth add chow mein noodles and pecans.
Drop onto wax paper using two teaspoons and let set.
Then put into air tight container.
Freezes good as well.