Chicken Chowmein - Indo-Chinese Style

Step 1: Boil the Pasta

Bring a pot of water to a boil. Add 1 teaspoon of salt. Once boiling, add the spaghetti (and elbow pasta if using). Cook until the pasta is al dente, with just one 'kani' (bite) remaining. Drain the pasta, rinse with cold water, and coat with a little oil to prevent sticking. Set aside.

Step 2: Prepare the Chowmein Sauce

In a bowl, combine all the sauce ingredients: 0.5 tsp red chili powder, 1 tsp paprika powder, 1 tsp salt, 1 tsp sugar, 0.5 tsp ginger powder, 0.5 tsp garlic powder, 0.5 tsp coriander powder, 0.5 tsp turmeric, 0.5 tsp roasted cumin powder, 0.5 tsp black pepper powder, 1 tbsp vinegar, 2 tbsp Worcestershire sauce, 4-5 tbsp soy sauce, and 2 tbsp chili sauce. Mix well and set aside.

Step 3: Sauté Aromatics and Chicken

Heat 5 tablespoons of cooking oil in a large wok or pan over medium-low heat. Add 1 tablespoon each of chopped ginger and garlic. Sauté lightly until fragrant. Then, add the julienned white part of the green onion and sauté for another minute. Add the julienned chicken breast strips and cook until the chicken changes color and turns white. Do not add any water.

Step 4: Add Sauce and Carrots

Pour the prepared chowmein sauce over the chicken and aromatics. Mix well to coat the chicken evenly. Cover the pan and cook for 1-2 minutes. Uncover, then add the julienned carrots. Mix, cover again, and cook for approximately 3 minutes until the carrots are slightly softened.

Step 5: Incorporate Capsicum and Cabbage

Uncover the pan. Now, increase the flame to high. Add the julienned capsicum and cabbage. Mix thoroughly. Cook on high flame for 3-5 minutes, stirring constantly, to achieve a smoky flavor and keep the vegetables crunchy. Do not cover the pan at this stage.

Step 6: Combine with Pasta and Garnish

Once the vegetables are cooked to your desired crispness and the sauce is still slightly saucy, add the boiled and oiled pasta to the wok. Mix everything together gently but thoroughly, ensuring the sauce and vegetables are evenly distributed with the pasta. Be careful not to break the pasta. Cook for 1-2 minutes. Garnish with the julienned green part of the green onion and serve immediately.

• Boil pasta until al dente (one 'kani' remaining) to ensure it's not overcooked.

• After boiling, rinse pasta with cold water and coat with a little oil to prevent sticking.

• Do not cover the pan after adding capsicum and cabbage to maintain their crispiness.

• Cook vegetables on high flame at the end to achieve a smoky, wok-like flavor.