The word “chow” is an informal way to say food or meal. It is also said to derive from the Chinese word chǎo meaning to sauté or stir-fry. Chow chow is a popular side dish that is often served at every Goan celebration. It is paired with other spicy dishes to complement the menu. I remember my mother preparing a huge batch for my eldest’s sister’s engagement. Prepping and cutting the vegetables that go into the chow chow takes some time. Putting the dish together by stir frying is simple, easy and ready in 15 minutes. A one pot meal, delicious, satisfying, loved by children and definitely, a crowd pleaser.
Versatile, chow chow can be adapted to one’s preferences. In Goa, the vegetarian version is very common. Often made with very little vegetables and more noodles. Some add prawns or cocktail sausages. I like to incorporate a good amount of vegetables. The noodles are cooked till al-dente (firm to the bite), while the vegetables are stir fried until they have a slight crunch. Flavoured with prawns, only maggi cubes, dash of butter and no sauces, the Goan chow chow is a mild pleasing dish.
Versatile, chow chow can be adapted to one’s preferences. In Goa, the vegetarian version is very common. Often made with very little vegetables and more noodles. Some add prawns or cocktail sausages. I like to incorporate a good amount of vegetables. The noodles are cooked till al-dente (firm to the bite), while the vegetables are stir fried until they have a slight crunch. Flavoured with prawns, only maggi cubes, dash of butter and no sauces, the Goan chow chow is a mild pleasing dish.
 |  |  |
Goan Chow Chow
(Serves 4)
Ingredients:
200 grams noodles
200 grams prawns (weight, after cleaning)
100 grams green beans (french beans)
100 grams carrot (1 medium-sized)
100 grams bell peppers
1 bunch green (spring) onions, about 6 (cut into rounds)
1 heaped spoonful of chopped garlic
1 teaspoon green chillies from chilli-vinegar sauce (refer to note at the end)
freshly cracked black pepper or white pepper powder
3 vegetable maggi cubes (5 grams each, crushed into powder while in the wrap)
1 spoonful butter
2 tablespoons canola or vegetable oil
salt
Method:
Shell and devein the prawns. Wash and season with salt.
Trim the ends of the green beans, cut each thinly diagonally. Wash and set aside.
Peel the carrot, wash, cut the ends off and dice thinly 2-inches lengthwise.
Wash the peppers, discard the stalk and seeds. Slice thinly into 2-inch strips.
Bring a pot of water to boil and add the noodles. Once the noodles soften slightly, use a kitchen scissor and cut through the noodles into small pieces. When noodles are al dente (firm to the bite), drain the water out.
Simultaneously, while the noodles are cooking, heat a wok with oil on an adjacent stove. Add onions (reserving some greens for garnishing) and garlic, fry for a few seconds. Then, stir in the vegetables on high heat for 3 to 4 minutes. Mix in the prawns, green chillies, maggi cubes and freshly cracked pepper.
Cook for a couple of minutes and toss in the drained noodles along with the butter. Use a pair of tongs to combine well.
Serve garnished with reserved green onions.
Note:
(Serves 4)
Ingredients:
200 grams noodles
200 grams prawns (weight, after cleaning)
100 grams green beans (french beans)
100 grams carrot (1 medium-sized)
100 grams bell peppers
1 bunch green (spring) onions, about 6 (cut into rounds)
1 heaped spoonful of chopped garlic
1 teaspoon green chillies from chilli-vinegar sauce (refer to note at the end)
freshly cracked black pepper or white pepper powder
3 vegetable maggi cubes (5 grams each, crushed into powder while in the wrap)
1 spoonful butter
2 tablespoons canola or vegetable oil
salt
Method:
Shell and devein the prawns. Wash and season with salt.
Trim the ends of the green beans, cut each thinly diagonally. Wash and set aside.
Peel the carrot, wash, cut the ends off and dice thinly 2-inches lengthwise.
Wash the peppers, discard the stalk and seeds. Slice thinly into 2-inch strips.
Bring a pot of water to boil and add the noodles. Once the noodles soften slightly, use a kitchen scissor and cut through the noodles into small pieces. When noodles are al dente (firm to the bite), drain the water out.
Simultaneously, while the noodles are cooking, heat a wok with oil on an adjacent stove. Add onions (reserving some greens for garnishing) and garlic, fry for a few seconds. Then, stir in the vegetables on high heat for 3 to 4 minutes. Mix in the prawns, green chillies, maggi cubes and freshly cracked pepper.
Cook for a couple of minutes and toss in the drained noodles along with the butter. Use a pair of tongs to combine well.
Serve garnished with reserved green onions.
Note:
- I add one teaspoon of green chillies from the chilli-vinegar sauce for a slight spicy kick. Leftover sauce from takeout food is stored in a bottle, refrigerated and used when needed.
- No salt was used except little to season the prawns. Dish was flavoured with the maggi cubes and butter.
- Choice of vegetables can be used. Quantity can be reduced, if desired.
- Cocktail sausages can be substituted for prawns.
