Vegetable Chowmein is one easy dish if you want to please a crowd with very minimal efforts.

This happens to be my daughter’s favorite. I avoid eating out in Chinese restaurants because of the high oil and sodium content. The restaurant taste can be easily achieved at home and with healthy ingredients.

Here’s what you would need – 

1 Pack Egg Wonton Noodles. You can easily get that in any asian grocery store. You can make these with any other noodles like Soba or Hakka noodles.

1/2 Cup Spring onions – Chopped

1/2 Cup Carrots – Chopped

1/2 Cup Celery – Chopped

1/2 Cup diced Bell Peppers

1/2 Cup Sliced Baby corns.

1/2 Cup extra firm Tofu Diced.

For Spices

1 Tablespoon of Sesame Oil (Divided)

Soy Sauce

Fresh Ground black pepper

Brown Sugar

White Pepper

Sriracha or Chilly Garlic sauce.

5/6 Cloves of Garlic crushed.

Here’s what you need to do

Start by boiling water in a big pot. The noodle package I got had no instructions what so ever. Once the water started boiling I added couple drops of sesame oil and added the noodles. Cooked them for exact 6 minutes on the timer.

After 6 minutes of boiling transfer the noodles to really ice cold water. This will make sure they stop cooking.

Remove from water and set aside. Add half tablespoon of sesame oil and massage the noodles with hands. This will make sure they stay separate and not stick.

Remove excess water from Tofu and marinate the pieces in the mixture of Soy Sauce, brown sugar and chilly paste.

Heat wok. Add the rest of the half tablespoon sesame oil, add crushed garlic cloves. Once they start to turn a little brown add all the vegetables and toss gently. Add tofu and cook on high flame till it becomes slightly brown on the edges.

Add noodles and toss it gently. Adjust the salt, pepper , Soy sauce and Chilly paste. If you want a little caramelization on noodles like we see in the restaurants add brown sugar and toss the noodles on high heat.

Serve garnished with sliced spring onions if you like.