Name: Chili-Garlic Chowmein (Calcutta Style) recipe by Trisha Rudra at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Plain noodles - 2 small packets, 100 gm each; Garlic - 1 head, cloves separated, peeled, diced; Onions - 3 medium, diced; Green beans - 1 cup, diced; Green capsicum - 1 cup, diced; Carrots - 2, diced fine; Soya granules - 1 cup, soaked and drained; Szechwan stir-fry sauce (Ching's) - 3 tbsp; Light soya sauce (Ching's) - 1 tsp; Chili vinegar (Ching's) - 1 tsp; Salt - to taste; Sugar - A pinch; Crushed black pepper - 1/2 tsp; Dark soya sauce (Ching's) - 1 tsp, for garnish; Peanut or vegetable or sesame oil - 3 tbsp

ABOUT Chili-Garlic Chowmein (Calcutta Style) RECIPE

Chow or Chowmein is one of the most popular street foods of Calcutta, or Kolkata, reminiscent of its Chinese-Haka heritage. Try these really quick Chili-Garlic Noodles, or Chowmein that will be a great lunch-box or tiffin accompaniment. this one's my adaptation of the popular recipe!

Ingredients Serving: 2

Plain noodles - 2 small packets, 100 gm each
Garlic - 1 head, cloves separated, peeled, diced
Onions - 3 medium, diced
Green beans - 1 cup, diced
Green capsicum - 1 cup, diced
Carrots - 2, diced fine
Soya granules - 1 cup, soaked and drained
Szechwan stir-fry sauce (Ching's) - 3 tbsp
Light soya sauce (Ching's) - 1 tsp
Chili vinegar (Ching's) - 1 tsp
Salt - to taste
Sugar - A pinch
Crushed black pepper - 1/2 tsp
Dark soya sauce (Ching's) - 1 tsp, for garnish
Peanut or vegetable or sesame oil - 3 tbsp

Instructions

Boil the noodles with sufficient salt, according to packet instructions, or until they're cooked, but not mushy, there should be a bite left. Immediately, strain them, and wash under cold water, and keep aside.
Meanwhile, while the noodles were boiling, fry 2 tbsp of chopped garlic in some oil, and brown them.
Once the noodles have boiled, and been washed with cold water, pour the garlic and oil all over the noodles, and toss them gently with your hands, ensuring you rub the oil all over them.
Heat a large pan or work, and add the oil. Once smoking hot, quickly add the garlic, and after a minute, add the onions, and other veggies.
On high flame, toss the veggies so they sweat slightly, but retain their crunch.
After 3 to 4 mins, reduce the heat and add the soya granules, toss again.
Add the Szechwan sauce, and the salt and sugar. Now add the noodles, and quickly add the light soya, vinegar and crushed black pepper.
Toss through, gently, trying not to break the noodles much. After a couple of minutes, turn the flame/heat up, and give the noodles a final toss for a minute, or until you see they're getting a nice glossy colour.
Turn off heat and serve immediately.

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