Ganesh Cookbook

Hakka Chowmein




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4 Chowmein Squares (200 gm rougly)

2 Poultry Cubes

8 cups Water

5 tbsp Cooking Oil

1 Carrot sliced thin long

8 Beans sliced diagonally (optional)

2 cups Chicken Boneless cut small cubes

4 Egg

2 Garlic Pods finely chopped

1 Onion sliced thin long

¼ cup Cabbage sliced thin long (optional)

1 Capsicum(Pepper) sliced thin long

6 Green Onion chopped (separate green and white parts)

2 tbsp Salt

3 tsp Salt

1 tbsp Ground Black Pepper


Bring water to boil along with poultry cubes, 2 tbsp of salt and 2 tbsp of oil.

Add chowmein to boiling water and allow to cook.

Once cooked strain and run under cold water and keep it aside.

In a heated wok, add 1 tbsp of oil and add eggs.

Add 1 tsp Salt and scramble it until cooked and keep it aside.

Add 1 tbsp oil and add chicken.

Saute and add 1 tsp salt and 1/4 tbsp black pepper when chicken turns white. Continue saute until cooked. Then keep it aside.

Add 1 tbsp of oil and add chopped garlic.

Saute until raw smell is gone and then add white potion of the green onion. Continue saute for up to one minute.

Add onion and all other vegetables one by one.

Add 1 tsp of salt and continue to saute until vegetables are cooked (must be crunchy after cooked too).

Then add cooked chicken and mix really well. Saute for one minute.

Then add chowmein and mix it well.

Add scrambled egg and continue mixing it.

Add remaining black pepper and continue mixing until chowmein is heated up again.

Add salt if needed once tasted.

Lastly add green portion of green onion on the top and mix slightly.

Ready to serve.




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