Garlic and Pepper Suji Chowmien
Suji Chowmien does not need to be overwhelmed with sauce. Garlic, cracked pepper and crisp vegetables come together in this lightly seasoned stir-fry, allowing every strand of noodle to shine.
- Serves: 2
- Preparation time: 15 minutes
- Cooking time: 10 minutes
You will need
- 150 g Granvia Suji Chowmien
- 2 tbsp vegetable oil
- 4 cloves garlic, finely chopped
- 1 small onion, thinly sliced
- 1 small carrot, cut into thin strips
- ½ capsicum, cut into thin strips
- ¼ cup French beans, thinly sliced
- ¼ cup sweetcorn, optional
- 2 spring onions, whites and greens separated
- 1½ tsp soy sauce
- 1 tsp green chilli sauce
- ½ tsp sugar
- ½ tsp freshly crushed black pepper
- 1–2 tsp lime juice
- Salt, as required
Optional Additions
- Scrambled egg
- Strips of cooked chicken
- Lightly fried paneer or tofu
From pack to plate
Prepare the Chowmien
Cook the Granvia Suji Chowmien according to the instructions on the pack. Drain while the noodles are still firm, toss with a few drops of oil and spread them out so that the strands remain separate.
Make the seasoning
Mix the soy sauce, green chilli sauce, sugar and one tablespoon of water in a small bowl.
Begin with garlic
Heat a wok or large kadai over high heat. Add the oil and chopped garlic. Stir for a few seconds, taking care not to let it burn.
Add colour and crunch
Add the onion and spring-onion whites, followed by the carrot and beans. Stir-fry for a minute. Add the capsicum and optional sweetcorn and continue tossing for another minute. The vegetables should remain crisp.
Toss the Chowmien
Add the cooked Granvia Suji Chowmien and pour the prepared seasoning around the hot sides of the wok. Toss continuously over high heat until everything is evenly combined.
Finish it fresh
Add the crushed black pepper and any optional egg, chicken, paneer or tofu. Toss briefly, switch off the heat and finish with lime juice and spring-onion greens.
Serve immediately
Taste before adding any extra salt, as the soy and chilli sauces already contribute saltiness.
The Suji Chowmien Secret
Use just enough sauce to coat the noodles rather than allowing it to collect at the bottom of the wok. A quick toss over high heat preserves the distinct texture of the Suji Chowmien and keeps the vegetables crisp.
