As the name suggests Chow Mein Paratha is the perfect blend of Indian and Chinese cuisine. This Fusion-Indian dish originated from my mother-in-law’s kitchen. I had it for the first time after my marriage when my husband made it for me. Very quickly I adopted to this dish and started to make it for snack or lunch for the kids very often. I can package the serving of carb, veggies and protein with this one dish to the kids very easily. Hope you love the recipe.
Yields 5 paratha
A perfect blend of Indian and Chinese cuisine. A easy way to package the serving of veggies, carb and protein together.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 150 gm hakka noodles
- 3/4 cup of carrot and peas mix (frozen or fresh)
- 3/4 cup of onion chopped
- 1/4 cup of cilantro chopped
- 1/2 teaspoon of ginger paste (fresh ginger)
- 4 eggs
- 1/2 teaspoon of salt
- 1 Thai green chili (optional)
- Boil water in a pan. Add the noodle in the boiled water and cook it for 2 minutes. After 2 minutes, drain the excess water. This instruction works for most of the hakka noodles. Please use the instruction in the packet for boiling the noodle and make sure it does not get overboiled.
- In a big bowl mix the veggies, onion, ginger, cilantro.
- Beat the eggs to the veggies
- Add salt
- Add Thai green chili if you want to make it spicy. (Optional)
- By now, the noodles had cooled down. Add little bit of oil the the noodle and separate out each of the strands.
- Add the noodles to the egg and veggie mixture
- In a small non-stick pan, heat 1 table spoon of oil and add a portion of the noodle, veggie, egg mixture (1/5 of the whole mixture). Fry both the sides until the noodles turn little brown.
- Before serving sprinkle salt as needed and add ground black pepper. Serve it with ketchup.