Indian Street-Style Chowmein

This Indian Street-Style Chowmein brings together spaghetti, colourful vegetables, chilli, garlic and butter in one spicy, comforting plate. Finished with boiled egg and homemade sauces, it captures the familiar flavour of Indian street-side chowmein while keeping the portion balanced and satisfying.

Highlights

• Uses only 40 g spaghetti
• Packed with colourful vegetables
• Spicy, buttery Indian street-style flavour
• Served with boiled egg for added protein
• A complete single-serving meal

Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Serves: 1

Nutrition & Macros

Total recipe

• Calories: 315 kcal
• Protein: 11 g
• Fat: 13 g
• Carbohydrates: 36 g

Ingredients

• 40 g spaghetti
• 1 boiled egg, peeled and halved
• 25 g mixed vegetables
• 25 g cabbage, thinly sliced
• 50 g onion, thinly sliced
• 10 g butter
• Garlic, finely chopped, as required
• Green chilli, finely chopped, as required
• 2 whole dried red chillies
• Red chilli powder, to taste
• Salt, to taste
• Apple cider vinegar, as required
• Homemade chilli sauce, to serve
• Tomato sauce, to serve

Method

1. Cook the spaghetti
   Bring a large saucepan of water to a boil. Add the spaghetti and cook for 8–10 minutes, or until just cooked.
2. Drain the spaghetti and rinse it briefly under cold running water to stop it from cooking further. Set aside.
3. Prepare the vegetables
   Heat a wok or large frying pan over medium-high heat. Add the butter and allow it to melt.
4. Add the whole dried red chillies and sauté briefly until aromatic.
5. Add the onion, green chilli and garlic. Stir-fry for 3–4 minutes, until the onion begins to soften.
6. Add the sliced cabbage and cook for another 4–5 minutes.
7. Add the mixed vegetables and stir-fry for a few minutes, keeping the vegetables slightly crisp.
8. Season with salt and red chilli powder. Add the apple cider vinegar and mix well.
9. Finish the chowmein
   Add the cooked spaghetti to the wok. Toss everything together over high heat until the noodles are evenly coated and heated through.
10. Transfer the chowmein to a serving plate. Garnish with the boiled egg halves and serve with homemade chilli sauce and tomato sauce.

Ippitizer Note

I used spaghetti because it gives the dish the familiar texture of Indian street-style chowmein while helping me keep the portion controlled. The boiled egg makes the meal more satisfying without taking away from its simple, rustic character.

Tips

• Cook the spaghetti only until just done so it does not become soft while stir-frying.
• Keep the vegetables slightly crisp for the right street-style texture.
• Use a wide wok and toss the noodles over high heat so they remain separate.
• Add the sauces according to your preferred level of heat and sweetness.