Do you at times feel like letting go and allow yourself to be pulled by strings that do not actually bind but set you free? Then you must have tasted the stringy Chinese delight that the world reveres and savors by the name of Chow mein. Chinese invented the noodles and changed the way we eat, that's not an overstatement. Chinese noodles are used a lot in everyday cooking. Chinese noodles are versatile and there are so many ways to prepare them–stir-fry, pan-fry, boil, blanch, soup, gravy, or dry. In short nobody could ever get bored of noodles. It's one of the easiest foods to prepare at home, and the end results are always satisfying.
One of the most popular Chinese noodles in the US is chow mein or literally "fried noodles" in Cantonese dialect. Chow mein is also a favorite Chinese take-out item. Some shredded vegetables; some protein–chicken, pork, beef, seafood, or combination–and you will have a perfect chow mein that is cheap, filling, and sinfully gratifying.
Chow mein is truly speaking the Indian version of the Chinese noodles and was originally developed by the Chinese population of Kolkata in India. Chow mein falls under the genre of Indian-Chinese cuisine and is flavored with coriander, cumin sometimes uncharacteristically with turmeric. These spices are not used in traditional Chinese cuisine and but have now been incorporated into the chow mein. It is a popular dish in India and is often sold by local fast food joints. The Indian-Chinese community in North America is also familiar with the chow
mein recipe which includes fired and shredded vegetables like carrots, beans, onions and peas along with the noodles.
It is usually offered Hakka or with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots. In the New Delhi area, chow mein can sometimes include cottage cheese with the mixture of noodles and vegetables.
No comments:
Post a Comment