Soak the noodles in boiling water for about 5 minutes until soft (or follow package instructions), drain and rinse with cold water, then set aside.
2
Heat oil in a pan and add peanuts, garlic, green chilli and cumin seeds, roasting until the peanuts become crispy.
3
Add coriander leaves and stir-fry until slightly wilted, then allow to cool completely.
4
Transfer the cooled mixture to a food processor, add salt and pulse into a coarse paste consistency (Thecha), then set aside.
5
Heat oil in a wok and stir-fry onions until slightly softened.
6
Add bell pepper and carrot, stir-fry over high heat until the vegetables remain crispy.
7
Add the prepared Thecha paste and cook for 1 minute to allow all flavours to blend well.
8
Add the cooked noodles, vinegar, soya sauce and cabbage, toss well to ensure all flavours are evenly distributed. Adjust salt according to the salt already present in the Thecha.
9
Serve the hot Thecha Chowmein noodles immediately.
PrimedTableBETA
