Tuesday, May 3, 2011
Vegetable Chowmein with Peanut Tofu Curry
Chowmein is supposed to be a way of cooking noodles separately and then, topping them with your choice of vegetables, sauces and the rest.
I boiled thick noodles separately for my Chowmein, but vegan, egg free prepackaged ones from the supermarket are good too.
2 cups Boiled Noodles
1 Large Brown Onion, cut into crescent shape
1 cup Cabbage, shred finely
1 Carrot, peeled and cut into long strips
1 Green Capsicum, cut into strips
1/2 cup Mushrooms, finely sliced
1/2 cup Green Peas, frozen or fresh peeled
4 Tablespoons Peanut Oil
2 teaspoons Chinese 5 Spice Powder
Heat oil in a wok and toss the onions in.
Cook till they lose their raw smell and chuck the cabbage, carrot, capsicum, mushrooms and peas in.
Saute lightly till the vegetable wilt a little.
Season with salt and spice powder.
Add the noodles and cook till well coated. Sprinkle with Chillie Vinegar just before serving.
The Peanut Tofu Curry was made out of leftover tofu and vegetables. I used,
1/2 packet Firm Tofu, cut into cubes
2/3 cups Peanut Powder
1 Tablespoon Corn Flour + 1/2 glass water
1 teaspoon Sweet Chillie Sauce
1/2 Carrot, cut into rounds
3 Banana Peppers, sliced finely.
1 Tablespoon Oil
Salt, to taste
Heat the oil and add the banana pepper and carrots in.
Mix salt, corn flour, water in a cup and add to the vegetables.
Add the tofu and slowly coat with the vegetable mixture.
Add the sweet chillie sauce when the mixture starts to thicken.
Garnish with Shallots, if desired. Serve hot.