Ingredients – Serves 2-3
Instant Noodles – 4 packs
Julienned Orange, Red & Green Peppers -3/4 Cup each
Chopped Red Onions – 3/4 Cup
Sliced Green Onion – 1/2 Cup
Bok Choy- 2 Heads
Tamari Soy Sauce– 4 Tbps
Chilli Oil – 5 Tbsps (Optional)
Sesame Seed Oil – 1 Tbps
Cooking Oil – 3Tbps
Put 4 cups of water in the smaller sauce pan and place it on the stove to boil
Heat the large saucepan & add cooking oil let it heat up.
Add the ginger garlic paste and cook it till the raw smell is gone & it exudes a fragrance.
Add the red onion and cook till translucent.
Drop the noodles into the boiling water and let them cook for 2 minutes.
At the same time, add all the peppers to the large pan and mix the ingredients thoroughly.
After 2 minutes drain all but 1-2 tbsps of liquid from the noodles & pour it into the vegetable mix.
Add the green onions, soy sauce & sesame oil and mix everything with a pair of tongs.
Add the chilli oi,l bok choy & cover the pan for 1-2 minutes.
Uncover the pan, mix the chowmein so the bok choy integrates well with the dish.
Transfer it to a bowl and its ready to eat!
Note: I made the Japanese Cucumber Salad as a side dish with the noodles and even though these two dishes represent 2 different cuisines, they tasted good together.
Since i like my food spicy, i drizzles extra chilli oil on chowmein just before eating it.