🍜 Scene: A Hot Tawa, Cold Coke, & Full Volume Masala
You’re standing by a chowmein cart.
The guy’s got one giant wok, both hands full.
There’s cabbage flying. Chilies sizzling. Soy sauce pouring straight from the bottle.
And the only rule here?
“Thoda aur spicy kar do, bhaiya.”
Chowmein isn’t just a dish. It’s a craving. A post-school snack. A college break meal.
It’s what happens when desi hands meet Chinese noodles and go wild with the spice.
🛒 What You’ll Need (Serves 2 Desi Souls):
2 bundles Hakka noodles (or any quick-cook noodles)
1 small onion, thinly sliced
½ cup shredded cabbage
½ cup capsicum, sliced
1 small carrot, julienned
1–2 green chilies, slit
1 tbsp ginger-garlic paste
2 tbsp soy sauce
1 tsp green chili sauce
1 tsp red chili sauce
½ tsp vinegar
Salt and black pepper to taste
2 tbsp oil (sesame or regular)
Spring onions for garnish
🔥 How to Toss It Like a Pro
1. Boil the Noodles
Cook as per pack instructions. Rinse under cold water. Toss with a few drops of oil to avoid sticking.
2. Heat the Drama
In a wok or kadhai, heat oil on high flame. Add ginger-garlic paste, green chilies. Stir for 10 seconds.
3. Veggie Toss
Add onions, cabbage, carrots, capsicum — in that order. Stir-fry fast. Crunchy is king.
4. Sauce It Up
Add soy sauce, chili sauces, vinegar, salt, and pepper. Mix well.
5. Noodle In
Add the cooked noodles. Toss, flip, stir — let everything mix with the masala. Add a bit more oil if needed. Don’t let it dry out.
6. Finish Strong
Garnish with spring onions. Serve hot and loud.
❤️ Why Chowmein Is an Emotion, Not Just a Dish
It’s every school canteen fight
It’s every college adda in a paper plate
It’s a hunger you don’t explain — you just slurp
It’s messy, spicy, and totally perfect the way it is
The Pinch of Masala 