Yep, the local street food that we've all enjoyed at some point or the other. After not getting any such thela chowmein locally, we decided to make some at home. One batch was wasted (I added too much salt in the noodles), but the second one came out perfect. If cooked right, chowmein is not too unhealthy as a meal option. We used wheat spaghetti instead of regular noodles, but that was just to adhere to the healthy bit What you need - 200 gms of Noodles - wheat or regular. 1/2 Green capsicum 1/2 a cabbage (or slightly more than the capsicums) 1 small carrot 1/2 Red capsicum 2-3 Spring onions with leaf. 1/2 regular onion 1 inch of ginger 1-2 pieces of garlic 2 spoons (table) of vinegar 2 spoons (table) or more of Soya sauce (as per taste) 2 spoons (table) of chilli sauce (red, preferably Chinese) 1/2-1 tea spoon salt 1/2 tea spoon pepper. Optional - You can do without Garlic if the flavor is too strong for you. Regular onion can also be avoided for those who don't like it too much. But then Indian style chowmein was never for the faint hearted. Preparation - 1) Boil the noodles in extra water until they are soft and edible. Make sure they are not too soft else they will get stuck to each other. Once boiled, drain the water and wash the noodles in cold water. Add one tablespoon of oil (we used Olive oil) and mix the noodles well to keep them from sticking. Before boiling, break the noodles into about 4 inch pieces for ease of cooking later on. 2) Slice all the vegetables into long pieces of about 1 inch or so. The Spring onions can be sliced into smaller pieces of about 1 cm length each. Separate the leave portions from the onion portion at the bottom. 3) Heat a wok/kadai with about 2 tablespoons of oil. We used Olive oil for cooking. Add the regular onion, ginger and garlic only. Once the onions get slightly brown, add all the remaining vegetables. Turn the heat down slightly, and let them cook for a bit till the capsicum and carrots go soft. Add the noodles, vinegar, soya, chilli sauce, salt and pepper. Mix well. Cook on high heat for 2-3 minutes till the flavor is mixed and the veggies are soft enough. Ready to serve! Tips - Keep tasting the chowmein as it cooks. Will help you decide what to add/reduce. Go easy on the vinegar, since it will be hard to cut. Extra Soya can be added to enhance the flavor. Photos - Noodles boiled and drained - Veggies being fried/sauteed - Vinegar/Soya sauce - Finished product - Yumm!