Vegetable chow mein with poached egg and sesame seeds
Desi Chow-mein is an Indo- Chinese version of stir-fry noodles. It is filled with a mix of Indian spices with an extra touch of spice with chillies. The best chowmeins emerge from the streets of India and best enjoyed with crispy appetisers. The secret is to get just the perfect balance between the acidic kick from vinegar, umami flavour from soy sauce and not to forget a pinch of sugar for balance.
In this recipe, we will elevate it with poached egg and sprinkle of toasted sesame to get a smoother texture. Let’s dive in.
Nutrition Profile: DF, Vegetarian, Nut Free
Ingredients
Carrots- 2 no.
Cabbage- 1/4th
Red onions- 2no.
Spring Onion- 1 bunch
Green Capsicum - 1 big
Red Capsicum- 1 big
Green Chillies Small - 3 no.
Garlic cloves- 40gm
Ginger- 20gm
Eggs- 4 no.
Egg Noodles- 275gms
CONDIMENTS:
Premium Soy Sauce
Dark Soy Sauce (Ching’s)
Sesame Oil
Green Chilli Sauce (Ching’s)
Sriracha or Red Chilli Sauce
Rice Wine Vinegar
Oyster Sauce
Salt
Sugar
Finely crushed black pepper
Toasted Black sesame seeds
Vegetable Oil
METHOD-
STAGE 1 - PREPARING THE NOODLES
Every noodle has different cooking times and textures. My preference in this recipe is egg noodles, because they are easy to cook and compliments the rest of the ingredients.
In boiling water, add salt and add your noodles.
Cook for 3-4 mins and have a flat tray sprayed with oil ready during this stage.
Strain and transfer the noodles, by using tongs or chopsticks allow it to cool naturally.
Avoid over cooking and over mixing the cooked noodles.
No matter which noodles you prefer, always remember the fundamentals.
The water when you cook your noodles MUST be boiling hot.
Never cool down cooked noodles in water.
Always have it slightly undercooked (30secs) lesser to the preferred cooking time in package.
Use generous amount of oil to avoid sticking of noodles. I drizzle some sesame oil to enhance flavour after blanching.
STAGE 2 - MISE-EN-PLACE
Julienne carrots, cabbage, red onions and capsicum.
Finely slice chillies, spring onions, garlic and ginger in an angular motion.
Add water in a small pot for boiling which we use for our poached eggs.
Have all your condiments ready to go.
STAGE 3 - cooking
On a high heat, place your wok and allow it to get hot. Place your hand on top of the wok at a distance to check, if unsure.
Now add oil and give a swirl, so the oil coats all the sides of the wok.
Add ginger, garlic, chillies to the hot oil and cook for 1 minute.
Add all the veggies except spring onions and cook it further till crunchy (approx. 4 mins).
Ensure the wok is nice and hot, if it gets too hot always get it away from heat to avoid burning.
Now, add the noodles and condiments with seasonings. I prefer to mix all measured sauces in a bowl and add straight with the noodles.
Adjust seasoning according to your palate. Ensure the right balance of soy sauce, vinegar and chilli to get the perfect results.
Now, toss the noodles with tongs or by moving the wok in an upward direction. The idea is to get all the ingredients together on high heat for less time (Max. 1-2mins).
This stage your noodles should be soft and well combined with the sauces. Don't over mix the noodles or they will stick into a lump. Add spring onions and a final touch of sesame oil.
Give a gentle stir to the boiling water and break the eggs, cook for 3-4 mins. Gently using a ladle take the eggs and trim any extra egg whites.
Plate your noodles and place the poached egg on top with a pinch of toasted sesame seeds.
