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Veg Chowmein & Chilli Mushroom Combo

Updated: Feb 7, 2022

Prep Time: 30 mins I Cooking Time: 1 hr I Serving: 2-3



Chilli Mushroom Recipe

Prep Time : 16-20 mins

Cook time : 30-40 mins

Serve : 2-3

Level Of Cooking : Easy


Ingredients :-


For the batter :-

250 g Button Mushrooms (washed)

½ cup / 60 g All Purpose Flour/ Refined Flour

¼ cup / 30 g Cornstarch / Corn flour

1 tsp Black Pepper Powder

2 tsp Salt

Water (sufficient to make semi-thick slurry)


For the base :-

2 Onion, med sized (cubed)

1 cup / 100g Mixed Capsicum(red, green, yellow), cubed

1.5 tbsp. Garlic & Ginger, chopped

2 tsp Brown Sugar

1 tbsp. Soy Sauce (light)

1 tsp Black Pepper Powder

2-3 Green Chillies, (cut into 1 inch length and make a slit)

1 tbsp. Tomato ketchup

1.5 tbsp. Cornstarch slurry ( ½ tbsp. cornstarch +3 tbsp. water)

2 tsp Vinegar (white)

1.5 tbsp. / 20 ml Veg Oil (for stir frying)

Salt to Taste

For frying :-

200 ml Veg Oil


Method :-


In a bowl add all purpose flour + cornstarch + black pepper powder + salt + water and mix well. Whisk to make a smooth and semi-thick batter


Heat the veg oil in a kadai and add button mushrooms to the batter one by one and mix until well coated


Slide them, a few at a time, into hot oil and deep-fry until crisp on medium heat. Drain on absorbent paper


Heat 1.5 tbsp. of veg oil in a non-stick pan / kadai , add onions and sauté for 3-4 mins on medium heat


To the kadai/pan add chopped garlic and sauté for another 2-3 mins. Add capsicum and sauté for another 2-3 mins on medium heat


Add soy sauce + brown sugar + black pepper powder + salt + green chillies. Mix well and stir for 1 min.Add fried mushrooms and toss gently


Add tomato ketchup + cornstarch slurry + vinegar to the pan and mix gently and switch off the gas


Veg Chowmein Recipe


Prep Time : 15 min

Cook Time : 25 - 30 min

Level : easy

Serve : 2-3


Ingredients :-


For boiling :-


250 gm Noodles

400 ml Water (for boiling)

2 tsp Veg Oil

½ tsp Salt


For Stir-fry :-


2 tbsp Veg-Oil

2 tsp Garlic, chopped

½ tsp Ginger, chopped

2 Onion, med sized (sliced)

3 tbsp / 40g Carrot, chopped

3 tbsp / 40 g Green Capsicum, sliced

2 tbsp / 25g Red Capsicum, sliced (optional)

1 cup / 100g Cabbage, shredded

2 tsp Vinegar

2 tsp Hot Red Chilli Sauce (Sriracha)

½ tbsp Soy Sauce

2 tsp Green Chilli Sauce

1 tsp Black Pepper Powder

1 tsp White Pepper Powder

1 tsp Red Chilli Flakes

Salt to Taste


Method :-


For boiling :-


Boil water in a vessel on a medium flame. Once it starts boiling add ½ tsp of salt + 2 tsp of veg oil and noodles. Once soft, separate the noodles gently. Boil it for 5-7 mins on medium flame. When half cooked switch off the gas


Strain the boiled noodles and rinse it with cold water. Separate them using tong/fork and set aside for later use


For Stir-fry :-


Heat veg oil in a pan. Once hot add chopped garlic, ginger and sliced onions to the pan and sauté for 3-4 min on medium flame


To the pan add all the chopped/sliced vegetables one by one and sauté for another 3-4 mins on medium flame


To the pan add boiled noodles + vinegar + red chilli sauce + soy sauce + green chilli sauce + black pepper powder + salt + white pepper powder + red chilli flakes. Mix well; cook for 3-4 mins on high flame and switch off the gas

Transfer onto a serving platter


Time to Taste:)


Enjoy with chilled mojito or drink of your choice

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