Spicy Vegetable Chowmein Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method:
Boil the noodles, add in 2 tbsp oil while boiling, drains the water once boiled and wash them with cold water. Add some oil in them. In a pan, add in some oil and golden brown the onion. Add in 1 tsp ginger garlic paste and fry it. Add in chopped cabbage, chopped capsicum, 2 chopped capsicum, 2 chopped carrots, soya sauce, 2 tbsp white vinegar, salt and chopped green chilies. Cook it for 2 minutes. Add in the noodles. Then add in chili sauce, red chili flakes, chicken cube and some salt. Mix it well. Then add in 1 tsp sesame seed oil. In the end, add in 1 cup bean sprouts and 2 bunch of green onion. Serve hot.

Method:
Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to ½ inch thickness Transfer chicken breasts to a resealable plastic bag Combine the remaining ingredients in a food processor and blend until smooth Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight Stuff chicken with crushed cheese. Roll it to cover shredded cheese and pierce toothpick Heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

Method:
In a pan potatoes fry for 5 minutes and set aside .Now peas fry and set aside .in a sauce pan heat oil and fry onion slices fry then add garlic and ginger mix and fry for a minutes .after this add tomato, termeric, cumin and coriander powder add and cook for 10 minutes .Now dried mango powder, salt, black salt and green chili mix and cook for a minutes then potatoes and peas mix and serve.