Lets, be honest – when you hear “street style chowmein” you probably imagine smoky woks, spicy sauces, and that unmistakable Indo – Chinese aroma that hits you before you even see the cart. It’s the kind of comfort food that instantly takes you to a busy street corner, late evening snacks with friends, or school time food court craving..
But what if you are someone who avoids onion & garlic ?? or may be you are cooking during Navratri fasting, Jain fasting period or just looking for a lighter, sattvik version of your favourite noodles?
So this Jain Choumein is without onion & garlic but still full of flavour, spicy.. We all love in Indo-Chinese food. This recipe is perfect for Jain households, festival days or anyone wants to keep it simple but tasty..
It’s quick, easy and make a great lunch, dinner, or even snack. Plus, it’s a hit with both kids and adults and you won’t even miss the usual onion and garlic base. Promise!!
Let’s get cooking…
do check my other recipes collection –
- Quick Indian style desi twist macaroni recipe
- Sweet Potato Tikki,
- Paneer veg momo with tomato chutney
- Samosa Recipe
- Street Style Dahi ke Sholay Recipe – Crispy Bread Rolls with Creamy Curd Filling
- Spinach and Green Peas Cutlets
- Paneer Kachori & Bhandare vale Aloo ki sabji
- Kacchi Dabeli with homemade Dabeli masala
- Crispy Sabudana Vada & Chutney
Ingredients
- Oil – 2 tbsp
- Finely chopped cabbage – 1 tbsp (for the base)
- Chopped green chili – 1 (adjust to taste)
- Chopped cabbage & capsicum mix – 1 cup
- Homemade tomato sauce – ½ tsp (or store-bought)
- Red chili sauce – 2 tsp
- Soya sauce – 1 tsp
- Boiled Hakka noodles – 2 cups (cooked al dente)
- Black pepper powder – ¼ tsp
- Salt – to taste
- Chopped fresh coriander leaves – for garnish
Method
- Before starting, make sure your noodles are boiled and cooled (a quick toss in a bit of oil keeps them from sticking).
Chop all your veggies ahead so everything moves fast when you stir-fry. - Now , heat 2 tablespoons of oil in a wok or large pan over medium flame. Add 1 tablespoon of finely chopped cabbage and 1 green chili. Sauté just for a few seconds—don’t brown them, just soften a bit.
- Now toss in the remaining chopped cabbage and capsicum.
Stir-fry on high heat for 2–3 minutes. You want the vegetables to stay bright and slightly crunchy—not soggy! - Lower the heat slightly and add 1/2 tsp tomato ketchup, 2 tsp red chili sauce, 1 tsp soya sauce. Mix well so the sauces coat the veggies evenly.
- Now add boiled hakka noodles, toss gently until the noodles and veggies are well mixed.
- Sprinkle 1/4 tsp black pepper powder, salt as per taste. Give it one final toss on medium flame for 1 – 2 minutes until everything is hot and glossy.
- Turn off the flame and garnish with chopped coriander leaves. Serve hot with extra chili sauce on the side if you like it Spicer!
