True Grains

Atta Chowmein

Made with whole wheat atta, retaining the bran, germ and natural fibre of the whole grain, with no maida added, for a satisfying, non-sticky noodle.

Pack sizes

400g

On the pack

Made with Whole Wheat Flour
No Maida
Non Sticky

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From the pack to the plate

Everyday Vegetable Atta Chowmien

The familiar flavours of Chowmien, combined with the satisfying bite of atta noodles and plenty of crisp, colourful vegetables. Quick enough for an evening snack and substantial enough for a family meal.

Serves: 2
Preparation time: 15 minutes
Cooking time: 10 minutes

Everyday Vegetable Atta Chowmien, serving suggestion — Serving suggestion

You will need

150 g Granvia Atta Chowmien
2 tbsp vegetable oil
1 small onion, thinly sliced
½ cup cabbage, finely shredded
1 small carrot, cut into thin strips
½ capsicum, cut into thin strips
¼ cup French beans, thinly sliced
3–4 cloves garlic, finely chopped
1 green chilli, sliced, optional
2 tsp soy sauce
1 tsp green chilli sauce
1 tsp vinegar
½ tsp sugar
¼ tsp black pepper
Salt, as required
2 tbsp chopped spring-onion greens

Optional Additions

2 scrambled eggs
Strips of cooked chicken
Cubes of lightly fried paneer or tofu

From pack to plate

Cook the Atta Chowmien
Prepare the Granvia Atta Chowmien according to the instructions on the pack. Drain it while the noodles are still firm, toss with a few drops of oil and spread them out to prevent the strands from sticking.
Prepare the sauce
Mix the soy sauce, green chilli sauce, vinegar, sugar and black pepper in a small bowl.
Start with a hot wok
Heat a wok or large kadai over high heat. Add the oil, followed by the garlic, onion and optional green chilli. Stir-fry for about 30 seconds.
Keep the vegetables crisp
Add the carrot and beans first. Stir-fry for a minute before adding the cabbage and capsicum. Continue tossing over high heat for another 1–2 minutes. The vegetables should remain bright and slightly crunchy.
Bring everything together
Add the cooked Granvia Atta Chowmien and the prepared sauce. Toss continuously over high heat until the noodles and vegetables are evenly coated. Add salt only after tasting, as the soy and chilli sauces already contain salt.
Make it your own
Add scrambled egg, chicken, paneer or tofu, if using, and toss for another minute.
Finish and serve
Sprinkle with spring-onion greens and serve immediately.

The Atta Chowmien Secret

Do not overcook the noodles before they reach the wok. Keeping them slightly firm allows them to absorb the sauces while retaining their satisfying bite. If cooking for more than two people, stir-fry in batches so that the wok remains hot and the vegetables stay crisp.

Atta Chowmien with Chilli Garlic Soya Chunks

Atta Chowmien, crisp vegetables and well-seasoned Granvia Soya Chunks come together in a satisfying one-wok meal. Browning the soya chunks separately gives them a firmer bite and helps them hold the chilli-garlic flavours.

Serves: 2–3
Preparation time: 15 minutes
Cooking time: 20 minutes

Atta Chowmien with Chilli Garlic Soya Chunks, serving suggestion — Serving suggestion

You will need

150 g Granvia Atta Chowmien
50 g Granvia Soya Chunks
2½ tbsp vegetable oil
1 small onion, thinly sliced
½ cup finely shredded cabbage
1 small carrot, cut into thin strips
½ capsicum, cut into thin strips
4 cloves garlic, finely chopped
1 tsp finely chopped ginger
1 green chilli, sliced, optional
2 spring onions, whites and greens separated

For seasoning the soya chunks

1 tsp soy sauce
½ tsp red or green chilli sauce
¼ tsp black pepper
1 tsp cornflour, optional

For the Chowmien sauce

1½ tsp soy sauce
1 tsp green chilli sauce
1 tsp vinegar
½ tsp sugar
2 tbsp water
Salt and black pepper, as required

From pack to plate

Prepare the soya chunks
Cook the Granvia Soya Chunks according to the instructions on the pack. Drain, rinse under fresh water and squeeze firmly to remove as much moisture as possible. If the chunks are large, cut each one in half.
Season them
Toss the soya chunks with soy sauce, chilli sauce, black pepper and optional cornflour. Leave them to absorb the seasoning for 5–10 minutes.
Cook the Atta Chowmien
Prepare the Granvia Atta Chowmien according to the pack instructions. Drain while the noodles are still firm, toss with a few drops of oil and spread them out to keep the strands separate.
Mix the sauce
Combine the soy sauce, green chilli sauce, vinegar, sugar and water in a small bowl.
Brown the soya chunks
Heat one tablespoon of oil in a wok or kadai. Add the seasoned soya chunks and stir-fry over medium-high heat for 3–4 minutes, until lightly browned. Remove and keep aside.
Stir-fry the vegetables
Heat the remaining oil over high heat. Add the garlic, ginger, optional green chilli and spring-onion whites. Stir for a few seconds, then add the onion and carrot. After a minute, add the cabbage and capsicum. Toss quickly so that the vegetables remain crisp.
Bring everything together
Add the cooked Granvia Atta Chowmien, browned Granvia Soya Chunks and prepared sauce. Toss continuously over high heat for 2–3 minutes, until the sauce coats everything evenly.
Finish and serve
Taste before adding salt, as the sauces already contain salt. Finish with black pepper and spring-onion greens and serve immediately.

The Soya-Chunk Secret

After cooking, rinse and squeeze the soya chunks thoroughly. Removing the absorbed water allows them to take up the seasoning and brown properly instead of releasing moisture into the Chowmien.