Yellow chowmein with flavours of Indian cuisine

Yellow Chowmein

Back in the 80s – 90s when I grew up, chowmein used to be a special food for us. We didn’t have pastas, maggi so rampant as they are now. What we found delicious and somewhat modern were plates of chowmein. Yellow, brown, white and red. Maa used to cook chowmein in different colors. Today I will share the yellow chowmein recipe. You can also check my brown chowmein recipe.


This recipe of yellow chowmein seems to be a simple recipe that can be served to adults and kids being equally loved by all. You can add loads of colourful veggies like carrots, green peas, french beans, sweet corns, capsicum to make it more colourful and interesting. Though the general idea to add these veggies is to make the dish more nutrient rich and healthy. I always pick up suji or semolina variety of noodles. The yellow colour is essentially imparted by turmeric powder. Addition of curry leaves enhance the Indian flavour in this chowmein. Also I prefer to cook it with mustard oil instead of refined vegetable oils. It brings out the typical Indian flavour in this Chinese dish all the more!





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Total time required to make Yellow chowmein: 15 minutes





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Serves 2 – 3 people





Ingredients for Yellow chowmein:

  • 1 large packet of chowmein noodles
  • 1 potato cut into cubes
  • 1 carrot chopped into cubes
  • 1 capsicum chopped into cubes
  • 1 onion – cut into cube
  • 3/4 tsp turmeric powder
  • 1 tsp black pepper powder
  • Refined oil or mustard oil
  • 1 sprig of sweet need or curry leaves
  • Salt




Yellow chowmein Recipe:

  • Boil chowmein with turmeric powder, lots of salt added into the water. Drain water and pour running cold water onto it and keep it separate
  • Heat oil in a wok
  • Add potatoes and stir fry it till they are almost cooked and soft
  • Add black Pepper and salt. Stir
  • Add curry leaves, onion, carrots, capsicum in sequence and stir fry till all have a glaze on it
  • Add boiled chowmein and stir fry lightly and gently. Switch off flame





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