Cheese Chow Mein with Britannia The Laughing Cow Cheese
How to Make
- 1.
Boil the noodles as per the pack instructions. Drain, rinse with cold water, and toss in a little oil to keep them from sticking.
- 2.
In a wide pan or wok, heat oil. Add garlic and spring onion (white part), and sauté for a few seconds.
- 3.
Add carrots, cabbage, and capsicum. Stir-fry on high heat for 2–3 minutes till just softened, let them stay a bit crunchy!
- 4.
Add the boiled noodles, soy sauce, chilli sauce, pepper, and salt. Toss everything gently.
- 5.
Tear in Britannia The Laughing Cow Cheese cubes and stir while warm—watch it melt and coat the noodles in creamy goodness.
- 6.
Top with green spring onion and serve hot.
Facts About Cheesy Street Style Cheese Chow Mein
- Chow mein gets its name from the Taishanese dialect of Cantonese, where "chāu-mèing" literally means "stir-fried noodles." It was brought to India in the 18th–19th century by Chinese immigrants, particularly in Kolkata.
- The oldest Chinese restaurant in India, Nanking, opened in Kolkata in the 1920s, serving early versions of chow mein adapted to local Indian tastes. That’s where Indo-Chinese cuisine was truly born.
- Cantonese-style chow mein originated in Guangzhou (Canton) during the late Qing dynasty (1644–1912), where it was a popular street food before spreading abroad

