Searching for a recipe which is perfect for a quick weeknight dinner or a flavorful lunch, try the egg chowmein recipe this dish is both easy to prepare and highly customizable. Whether you're new to cooking or an experienced home chef, learning how to make Egg Chow Mein will allow you to whip up a delicious, balanced meal in under 30 minutes. Let's dive into the step-by-step process to create this mouthwatering, restaurant-style dish right in your kitchen.

Deliciously Simple: Your Ultimate Guide to Preparing Egg Chow Mein

What is Egg chow Mein Recipe 

Egg chow Mein is a delicious Indo-Chinese dish that brings together the best of stir-fried noodles, vegetables, and eggs. This simplicity and crunch satisfying recipe has made it popular for its unique blend of spices. Being a novice or an expert in the kitchen, this recipe guides you to making restaurant-quality egg chow mein at your place. Find detailed descriptions, step-by-step preparation instructions, tips, variations, health benefits, and more 

 Ingredients for Egg Chow Mein

Pre-cooking preparations:

Prepare the following ingredients before cooking:

Main Ingredients:

- 200g noodles

- 2 large eggs

- 1 medium onion, sliced

- 1 bell pepper, red or green, thinly sliced

- 1 medium carrot, julienne sliced

- ½ cup cabbage, shredded

- 2 cucumber finely chopped

- 1 tbsp soy sauce

- 1 tbsp chili sauce

- 1 tsp vinegar

- 1 tsp freshly ground black pepper

- Salt to taste

- 2-3 tbsp oil (preferably vegetable oil)

- Black pepper, 4 dry red chilies and cinnamon sticks 

Deliciously Simple: Your Ultimate Guide to Preparing Egg Chow Mein

 Optional Ingredients:

- ½ tsp of MSG, Ajinomoto, for an authentic flavor (optional)

 Step-by-Step Preparation Instructions

● First take a dry pan and add salt, cinnamon sticks, black pepper and 4 dry red chillies and stir together and then dust it into a powder.

Frying dry red chillies cinnamon and black pepper

 Step 1: Prepare the Noodles

1. Cook the noodles according to the instructions. Put the noodles in hot boiling water with some salt also adding some oil.

Cooking the chowmein in hot boiling water

2. Drain and rinse in cold water to stop the cooking process and to avoid them sticking together.

3. Toss the noodles with a teaspoon of oil to prevent sticking and to set them aside.

After the noodles are boiled

 Step 2: Scramble the Eggs

1. Place 1 tablespoon of oil into a large pan and place over medium heat.

Adding 1tbsp of oil

2. Break the eggs into a bowl. Scramble them lightly, then pour the mixture into the pan while the pan is still at a hot temperature.

Pouring the egg mixture for frying

3. Stir the eggs lightly and break them into tiny pieces. After they get cooked, remove them from the pan and let it sit for a while.

Cooking and breaking the egg into pieces

 Step 3: Stir-Frying the Vegetables

1. Using the same pan, put one tablespoon of oil in the pan.

Putting 1 tbsp of oil for cooking

2. Place the sliced onions, bell peppers, carrots, and cabbage in a wok. Stir-fry on high for 2-3 minutes or until vegetables are tender but still crunchy.

Adding all the vegetables for stir-frying

Step 4: Mix Noodles and Sauces

1. Add the boiled noodles in the stir-fried vegetables.

Adding the boiled noodles to the stir-fried vegetables

2. Pour soy sauce, chili sauce, tomato ketchup and vinegar along with the scrambled eggs; all the time toss or mix everything together so the sauces coat the noodles.

Adding sauces and vinegar

3. Season with freshly ground black pepper and the fried masala prepared earlier to taste. Stir the scrambled eggs again with the fried vegetables, noodles and spices in the pan easily.

Adding the ground black pepper and fried masala prepared earlier

Step 5: Garnish and Serve

1. Garnish top of the egg chow mein with chopped onions and cucumbers.

Garnishing the egg chowmein with onions and cucumbers

2. Serve at once, accompanied by chili sauce or ketchup if desired.

Serving egg chow mein

Recipe Perfection Tips

- High heat. This is essential to preserve crispness of vegetables and to prevent noodles from turning soggy.

- Don't overcook the noodles. Cooking the noodles slightly less than fully cooked them keeps it firm when stir-frying.

- Prepare all your ingredients ahead of starting. Stir-fry happens so fast that all of your ingredients must be prepared and easily accessible before you begin.

- Use fresh vegetables. for the best flavor and texture.

- Adjust the quantity of sauces according to your preference for salty, spicy, or tangy flavors.

 Cooking Suggestions

- Prepare a wok or large pan with enough room to toss noodles and vegetables.

- You can easily make it a healthier dish by switching from regular noodles to whole wheat noodles or to gluten-free noodles.

- Cook in batches if you cook a large quantity, so the noodles and vegetables do not become crowded and mushy.

Deliciously Simple: Your Ultimate Guide to Preparing Egg Chow Mein

 Serving Suggestions

Egg chow mein is best served hot as a single course or accompanied by:

- Chicken stir-fry with spices or chili paneer for added protein value.

- Spring rolls or dumplings as a side course for an all-complete Indo-Chinese meal.

Give it a crunch by adding extra spring onions or sesame seeds.

 Egg Chow Mein variations

1. Chicken Chow Mein: add boneless thin slices of chicken breast marinated in soy sauce to stir-fry with the vegetables.

2. Veg Chow Mein: Omit the eggs and add tofu or paneer for a vegetarian version.

3. Shrimp Chow Mein: Replace the eggs with shrimp for a seafood variation.

4. Spicy Szechuan Chow Mein: Add Szechuan sauce or red chili paste for a spicy kick.

Other recipes from my blog 

• Veg pulao recipe
• Preparing Modak with Besan
  
• Macher matha diye moong dal
  
• Jhinge aloo posto recipe
  

Health Benefits of Egg Chow Mein

Egg chow mein can prove to be a healthy meal if prepared wisely. Some benefits are:

Eggs: Egg is an excellent source of high-quality protein, vitamins, and minerals for repair of muscles and boost of immunity.

Vegetables: The hearty vegetables of bell peppers, carrots, and cabbage supplement the critical vitamins, antioxidants, and dietary fibre, boosting digestion and health.

Noodles: With whole wheat noodles, fibre content will be higher in this recipe, which would help to control blood sugar levels, and one would feel fuller for a longer period.

Sauces: Oil and sodium from sauces (sauces being optional) would add healthy and diet-friendly tag to this recipe.

 Conclusion

Egg Chow Mein is one of those mouthwatering dishes that can easily be prepared and adapted to your taste buds while being very fast and quick to make. It will certainly attract whether you are planning to cook for one or host company. Just by following these steps, tips, and suggestions, you are ready to go for having the perfect plate of egg chow mein ready anytime.

 Frequently Asked Questions

May I substitute using another kind of noodle for this recipe?

You can use egg noodles, rice noodles, or whole wheat noodles depending on your preference.

 How can I make this dish vegan?

 Use the tofu or mushrooms to substitute eggs. Be sure that the sauce you use is vegan-friendly as well.

Is it okay to prepare this dish ahead of time?

It is best served fresh. However, prep work on the vegetables and sauces can be prepared ahead of time. The noodles themselves can be refrigerated for as long as 2 days after being cooked.

 Can I add other proteins?

 Absolutely! Chicken, shrimp, or tofu can be added as protein variation. Just cook those separately and then mix them in with the noodles.

 What should I do if my noodles are overcooked?

 The noodles should be stir-fried a little bit undercooked because when they get soft, you can stir-fry them on high heat to evaporate a lot of moisture.

With this recipe and some of the above-mentioned tips, you will surely have a delicious and fulfilling egg chow mein for dinner.

Deliciously Simple: Your Ultimate Guide to Preparing Egg Chow Mein

★ : 4.5

Egg chow Mein is a delicious Indo-Chinese dish that brings together the best of stir-fried noodles, vegetables, and eggs. This simplicity and crunch satisfying recipe has made it popular for its unique blend of spices. Being a novice or an expert in the kitchen, this recipe guides you to making restaurant- quality egg chow mein at your place.

Preparation : 10 min Cooking : 30 min Total : 40 min

Ingredients

Pre-cooking preparations:

Prepare the following ingredients before cooking: Main Ingredients:

• 200g noodles

  
  

• 2 large eggs

  
  

• 1 medium onion, sliced

  
  

• 1 bell pepper, red or green, thinly sliced

  
  

• 1 medium carrot, julienne sliced

  
  

• ½ cup cabbage, shredded

  
  

• 2 cucumber finely chopped

  
  

• 1 tbsp soy sauce

  
  

• 1 tbsp chili sauce

  
  

• 1 tsp vinegar

• 1 tsp freshly ground black pepper

  
  

• Salt to taste

  
  

• 2-3 tbsp oil (preferably vegetable oil)

  
  

• Black pepper, 4 dry red chilies and cinnamon sticks Optional Ingredients:

• ½ tsp of MSG, Ajinomoto, for an authentic flavor (optional)

Directions

• First take a dry pan and add salt, cinnamon sticks, black pepper and 4 dry red chillies and stir together and then dust it into a powder.

Step 1: Prepare the Noodles

1. Cook the noodles according to the instructions. Put the noodles in hot boiling water with some salt also adding some oil.

   
   

2. Drain and rinse in cold water to stop the cooking process and to avoid them sticking together.

   
   

3. Toss the noodles with a teaspoon of oil to prevent sticking and to set them aside.

Step 2: Scramble the Eggs

1. Place 1 tablespoon of oil into a large pan and place over medium heat.

   
   

2. Break the eggs into a bowl. Scramble them lightly, then pour the mixture into the pan while the pan is still at a hot temperature.

   
   

3. Stir the eggs lightly and break them into tiny pieces. After they get cooked, remove them from the pan and let it sit for a while.

Step 3: Stir-Frying the Vegetables

1. Using the same pan, put one tablespoon of oil in the pan.

   
   

2. Place the sliced onions, bell peppers, carrots, and cabbage in a wok. Stir-fry on high for 2-3 minutes or until vegetables are tender but still crunchy.

Step 4: Mix Noodles and Sauces

1. Add the boiled noodles in the stir-fried vegetables.

2. Pour soy sauce, chili sauce, tomato ketchup and vinegar along with the scrambled eggs; all the time toss or mix everything together so the sauces coat the noodles.

   
   

3. Season with freshly ground black pepper and the fried masala prepared earlier to taste. Stir the scrambled eggs again with the fried vegetables, noodles and spices in the pan easily.

Step 5: Garnish and Serve

1. Garnish top of the egg chow mein with chopped onions and cucumbers.

   
   

2. Serve at once, accompanied by chili sauce or ketchup if desired.

Nutrition

Per 1 plate of egg chow mein recipe

calories: 400kcal

Total fat: 15g

Saturated Fat: 2g

Cholesterol: 200mg

Potassium: 250mg

total carbohydrates: 50g

dietary fiber: 3g

sugars: 3g

protein: 15g

sodium: 700mg

Vitamin B6: 0.1mg

Vitamin C: 15mg

Vitamin D: 20IU

Vitamin E: 1mg

Calcium: 50mg

Vitamin A: 250IU

Iron: 3mg

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Want to add some color to your dinner table? This is a deliciously prepared rice item with fresh vegetables and fragrant spices. This dish is the one pot, easy-to-make, quick, and versatile crowd-pleaser for every taste. In this article, we will take you through a step-by-step guide to making the perfect veg pulao that is sure to impress family and friends alike.

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

Introduction

Veg pulao is one of those versatile, aromatic, and flavored Indian rice dishes that are pretty quick to make and apt for any occasion. It is a one-pot meal dish made with rice mixed with mixed vegetables and aromatic spices. Whether you are a beginner or an expert at cooking, this guide will take you through every step in detail to prepare veg pulao. Further, we will go through variations, health benefits, serving tips, and questions to give you an overview for making the best pulao for your meal.

Ingredients

Before starting, let's check the components needed to make tasty veg pulao.

 Main Ingredients:

• Basmati Rice: 1 cup, soaked for 20-30 minutes

• Mixed Vegetables: 1.5 cups, (carrots, peas, green beans, and potatoes, in small pieces)

• Onions: 1 big, thinly sliced

• Tomatoes: 1 medium, finely chopped

• Ginger-Green Chilies Paste: 1 tablespoon

• Cooking Oil/Ghee: 2 tablespoons

• Water: 2 cups, for cooking rice

Spices for Seasoning:

• Star Anise: 1

• Cinnamon Stick: 2 1-inch pieces

• Cloves: 3-4

• Green Cardamoms: 2-3

• Whole Mace : 1

• Turmeric Powder: 1/4 tsp

• Red Chili Powder: 1/2 tsp (if using)

• Garam Masala: 1/2 tsp

• Salt: According to your taste

• Fresh Coriander: For garnish

Optional Ingredients:

• Cashews: To be added for crunchiness and richness

• Saffron: Soaked in warm milk, for flavoring and its color

 Step-by-Step Preparation

 1. Preparing the Ingredients

- Clean 1 cup of basmati rice using a strainer and soak them in water for 20-30 minutes. Soaking helps to make it fluffier and to cook faster.

- Chop the vegetables-carrots, peas, green beans, and potatoes-into small pieces that are roughly all the same size. Thinly slice one large onion and chop the tomatoes.

- Slit the green chilies and prepare the ginger-green chilies paste by blending fresh ginger and green chilies together.

 2. Cooking the Rice

- Drain the soaked rice and set it aside.

- Boil water in a different pot by adding salt to it. When the water begins boiling, add rice to it and cook until 70% is done, which would take about 7-8 minutes. Then strain the rice and set it aside.

 3. Sautéing the Spices

• Heat 2 tbsp. of oil or ghee in a big pan or kadai over medium heat. 

• Add to this the whole spices - star anise, cinnamon, cloves, cardamoms, and whole mace. Let them sizzle for a few seconds until fragrant.

Sizzling whole spices

4. Cooking the Vegetables

- Add sliced onions and sauté till they turn golden brown. This may take about 4 to 5 minutes.

Frying chopped onions

- Add the potatoes and sauté for a minute more, till the potatoes get fried . 

Adding potatoes

- Add ginger and green chilies paste and mix together with the vegetables.

Adding ginger and green chilies paste

- Add the chopped mixed vegetables to this. Saute well to coat the vegetables with the spice aroma. 

Adding all the vegetables

- Cover the pan and let the vegetables cook for 5-6 minutes on low to medium heat. Stir occasionally to avoid burning.

- Add some cashews and raisins and cook with the vegetables.

Adding cashews and raisins

- Add chopped tomatoes and cook until they are soft and mushy. Also add some sugar at this stage.

Adding chopped tomatoes

- Add a pinch of turmeric, red chili powder if using, and salt to taste. Mix everything well and sauté for 2-3 minutes.

5. Layering the Rice

- Once the vegetables are tender, turn the heat to low and begin layering the par-cooked rice over the vegetables.

Layering with par cooked rice

- Add some water and stir gently for some minutes 

Adding water

- Add some coriander leaves and mix together with the rice, and now cover the vessel.

Adding coriander leaves

- Sprinkle garam masala and ghee (if used) over the rice. Fried cashew nuts can also be sprinkled over the top for extra richness.

Adding garam masala and ghee

 6. Dum Cooking-Steaming the Rice

- Cover the pan tight with a lid or seal it with aluminum foil so the steam won't escape. 

- On low heat, cook the veg pulao for about 10 to 12 minutes. This helps in cooking the rice further and merging all flavors together.

- When cooked, remove the heat and let it sit for 5 minutes with the lid on. Gently fluff the rice with a fork in order to separate the grains without breaking them.

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

 Tips on Cooking

• Soaking Rice: Basmati rice should be soaked at least for 20 minutes so that when cooked, the grains are long and separate.

• Avoid Overcooking Vegetables: Fry the vegetables until they become tender to preserve their texture and vitamins.

• Low Heat for Final Cooking: Make sure you steam the pulao on low heat so as not to burn the bottom.

• Using Ghee for Richness:  Using ghee adds flavor instead of just using oil adds to a rich aroma. 

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

Serving Suggestions

 Serve the veg pulao hot, garnished with fresh coriander leaves. Goes well with the following: 

- Raita: cucumber or onion-tomato raita offers cooling contrast to spicy pulao.

- Papad: Anything crispy and crunchy like roasted or fried papad gives texture.

- Salad: A light salad containing onions, cucumbers, and lemon wedges is all that pulao needs.

- Pickle: Add a sour and spicy pickle to give it a kick of flavor.

Variants of Veg Pulao

Veg pulao is one of those extremely versatile dishes that can be changed to suit your taste, depending upon the choice of ingredients and flavors involved. The following are some widespread variants:

1. Paneer Pulao

Throw in cubed lightly sautéed paneer into the pulao for a protein-loaded variant. The paneer adds a creamy texture and goes well with the spices and vegetables.

 2. Mushroom Pulao

Add earthy flavor to make it hearty. The umami flavor gives a rich sense to the pulao and makes it wholesomer.

3. Mint Pulao

Add a handful of fresh mint leaves while cooking the vegetables for that extra refreshing fragrance.

 4. Biryani-Style Pulao

Arrange the fried onions, mint, and saffron in layers, just like in biryani, to make this common man's dish a more indulgent avatar.

 Nutritional Benefits of Veg Pulao

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

 1. High Nutrition Value

The vegetables added in pulao are rich in essential vitamins and minerals, making pulao a very nutritious dish. Vegetables like carrots and peas are rich in fiber, vitamins A, and C, while potatoes have healthy carbohydrates.

 2. Low in Fat

Veg pulao, if made with very little oil or ghee, tends to be low in fat and thus suitable for a healthy diet.

 3. Good Source of Protein

Adding paneer, tofu, or chickpeas to veg pulao heightens its protein content, thus making it a whole meal in itself for vegetarians.

 4. Gluten-Free

Veg pulao is gluten-free by nature; hence, this is a safe and tasty food for gluten intolerance or celiac diseased individuals.

5. High in Antioxidants

The spices used in veg pulao are rich in antioxidants; therefore, turmeric, cumin, and cinnamon will aid the body's fight against inflammation and general health performance.

Conclusion

Veg pulao is an easy but flavorsome and healthy dish that could be prepared in less than an hour, therefore it is highly essential during quick lunches and dinners. You have to make a pulao which can be satiating and healthy only when you have an apt selection of ingredients and ways of cooking. Follow various variations and spice up according to your wish. It's gonna be great at family dinner or on festive occasions.

Other recipes from my blog

• Bata macher jhol
• Jhinge aloo posto recipe
• Macher matha diye moong dal
• Besan modak recipe

Frequently Asked Questions 

Can I use any other rice instead of basmati rice for pulao?

Yes, you can use any long-grain rice, but basmati rice is preferred for its fragrance and staying fluffy even after cooking.

 Can I make veg pulao without onions and garlic?

Yes, you can skip onions and garlic and use any other alternative for flavor enhancement like ginger, green chilies, or asafoetida (hing).

How to Store Leftover Pulao? 

Leftover veg pulao may be stored in an airtight container in the refrigerator. It stays fresh for up to 2 days. Reheat over the stovetop or in the microwave before serving.

Can I Freeze the Veg Pulao? 

Oh yes, you can easily freeze veg pulao in a freeze-friendly container for up to a month. Thaw it in the refrigerator before reheating it.

Is veg pulao good to lose weight?

Veg Pulav can form a part of weight loss diet if prepared with minimum oil along with a healthy salad or raita. Avoid adding much ghee or fried items in it.

What to serve with veg pulao?

Serve veg pulao with raita, papad, a simple salad or even light curry like dal or kadhi to complete the meal.

With this detailed guide, you are ready to prepare a mouthwatering veg pulao at home. Happy cooking!

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

★ : 5.0

Veg pulao is one of those versatile, aromatic, and flavored Indian rice dishes that are pretty quick to make and apt for any occasion. It is a one-pot meal dish made with rice mixed with mixed vegetables and aromatic spices.

Preparation : 40 min Cooking : 40 min Total : 1 h 20

Yield : 4

Ingredients

Main Ingredients:

• Basmati Rice: 4 cup, soaked for 80-120 minutes

  
  

• Mixed Vegetables: 6 cups, (carrots, green beans, and potatoes, in small pieces)

  
  

• Onions: 4 big, thinly sliced

  
  

• Tomatoes: 4 medium, finely chopped

  
  

• Ginger-Green Chilies Paste: 4 tablespoon

  
  

• Cooking Oil/Ghee: 8 tablespoons

  
  

• Water: 8 cups, for cooking rice

  
  

• Star Anise: 4

  
  

• Cinnamon Stick: 8 4-inch pieces

  
  

• Cloves: 12-16

  
  

• Green Cardamoms: 8-12

  
  

• Whole Mace : 4

  
  

• Turmeric Powder: 1 tsp

• Red Chili Powder: 2 tsp (if using)

  
  

• Garam Masala: 2 tsp

  
  

• Salt: According to your taste

  
  

• Fresh Coriander: For garnish

  
  

  Optional Ingredients:

  
  

• Cashews: To be added for crunchiness and richness

  
  

• Saffron: Soaked in warm milk, for flavoring and its color

Directions

• Clean 1 cup of basmati rice using a strainer and soak them in water for 20-30 minutes. Soaking helps to make it fluffier and to cook faster.

  
  

• Chop the vegetables-carrots, peas, green beans, and potatoes-into small pieces that are roughly all the same size. Thinly slice one large onion and chop the tomatoes.

  
  

• Slit the green chilies and prepare the ginger-green chilies paste by blending fresh ginger and green chilies together.

  □Drain the soaked rice and set it aside.

• Boil water in a different pot by adding salt to it. When the water begins boiling, add rice to it and cook until 70% is done, which would take about 7-8 minutes. Then strain the rice and set it aside.

• Heat 2 tbsp. of oil or ghee in a big pan or kadai over medium heat.

• Add to this the whole spices - star anise, cinnamon, cloves, cardamoms, and whole mace. Let them sizzle for a few seconds until fragrant.

• Add sliced onions and sauté till they turn golden brown. This may take about 4 to 5 minutes.

• Add the potatoes and sauté for a minute more, till the potatoes get fried .

  □Add ginger and green chilies paste and mix together with the vegetables.

• Add the chopped mixed vegetables to this. Saute well to coat the vegetables with the spice aroma.

  
  

• Cover the pan and let the vegetables cook for 5-6 minutes on low to medium heat. Stir occasionally to avoid burning.

• Add some cashews and raisins and cook with the vegetables.

• Add chopped tomatoes and cook until they are soft and mushy. Also add some sugar at this stage.

  
  

• Add a pinch of turmeric, red chili powder if using, and salt to taste. Mix everything well and sauté for 2-3 minutes.

  
  

• Once the vegetables are tender, turn the heat to low and begin layering the par-cooked rice over the vegetables.

• Add some water and stir gently for some minutes

• Add some coriander leaves and mix together with the rice, and now cover the vessel.

  □Sprinkle garam masala and ghee (if used) over the rice. Fried cashew nuts can also be sprinkled over the top for extra richness.

  □Cover the pan tight with a lid or seal it with aluminum foil so the steam won't escape.

• On low heat, cook the veg pulao for about 10 to 12 minutes. This helps in cooking the rice further and merging all flavors together.

  
  

• When cooked, remove the heat and let it sit for 5 minutes with the lid on. Gently fluff the rice with a fork in order to separate the grains without breaking them.

Nutrition

Per 1 cup of veg pulao(200g) calories 200-250kcal

Total fat 10g Saturated Fat 2g

total carbohydrates 40g dietary fiber 4g

sugars 3g protein 6g sodium 400mg

Vitamin B6 0.2mg Vitamin C 15mg Calcium 50mg

Vitamin A 600IU Iron 2mg Cookware

Kadhai or cooking pan, spatula, plate,

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