Chowmein + Omelette = Chowlette.
Yeah! That is precisely what this snack is all about.
I have no idea whose brain child this ‘Chowlette’ is but I heard this name from my ‘dida’ (maternal grandmother). She learnt this recipe from a cookery show, passed it on to my mom and from her to me and my cookbook. For omlette lovers, this is just a fabulous variation.
- Chowmein/Noodles, boiled – 1/2 cup
- Vegetables (carrots and beans), finely chopped – 1/2 cup
- Peas – 1 tbsp
- Eggs – 3 or 4
- Onions, finely chopped – 1/2 medium
- Lime juice – to taste
- Salt – to taste
- Cilantro, finely chopped – 1/2 bunch
- Tomato Sauce – to taste
- Green chillies, chopped or Red chilli powder – to taste
- Pepper powder – to garnish
- Boil the noodles till its completely cooked, drain the water and keep aside.
- Finely chop all the vegetables in a bowl, add peas, chopped onions, lime juice and chopped cilantro to it.
- Add the boiled noodles.
- Break the eggs and pour it on the noodles and vegetable and mix well together till the egg is completely beaten.
- Add salt and chillies to taste.
- Heat oil in a pan, swirl it so that the sides of the pan is also coated with the oil.
- Add little of the mixture (approx 1/2 cup) to the pan and with a spoon/ladle spread it around like a thick omlette.
- Sprinkle some pepper powder on the top side.
- On medium flame cook on one side completely. Once done, flip it over and let it cook on the other side. (This may take some time.)
- When both the sides are completely cooked, carefully transfer it to a plate and serve it hot with some tomato sauce on it.
Serves – 2-3
Note:- The egg holds the chowlette together and hence if the quantity of egg is less it becomes difficult to flip over the chowlette in an intact form.