Calcutta Style Chowmein: The Best Version of Chowmein So Far
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A foodie's paradise, the city offers something to eat and enjoy on every street and corner, including traditional kathi rolls, puchka, jhalmuri, and more. One such treat is egg Chowmein, a traditional street snack from Kolkata. This mixed chowmein recipe is both simple and supremely scrumptious. It's the perfect thing to satisfy a boring palate. So easy and so tasty! Chow mein is one of the most well-known Chinese noodle recipes in addition to one of the simplest. With just a couple of simple stir-fry methods, you can prepare this Chowmein with Eggs and Prawns in only 30 minutes. It is garnished with chopped onions, cucumbers, ketchup, and green chilli. So, if you're wondering how to make it at home, don't worry; we've got a really simple recipe for you that can be done with minimal effort. So, let's get cooking!


    130 g noodles

    1 litre water

    15 g salt

    1 egg

    20 g vegetable oil

    60 g onions

    30 g capsicum (5-mm thick)

    30 g carrots (3-mm sticks)

    50 g cabbage

    2 pcs green chillies

    5 g garlic (minced)

    ¼ tsp pepper

    1 pinch gorom moshla

    20 g salt

    ¼ tsp sugar

    ¼ tsp MSG

    1 tsp soy sauce

    1½ tsp vinegar

    ½ tsp red chilli sauce

    1 tsp green chilly sauce


    Chop onions. Cut carrots into 3-mm sticks and capsicum into 5-mm broad strips. Don't make the cabbage's shreds too fine. Slice up green chillies and chop garlic

    Combine soy sauce, vinegar, red chilli sauce, and green chilli sauce in a small bowl before you begin to cook.

    Add 15 g of salt to the boiling water before it is done. Allow it to rapidly boil. The noodles should be chewy and springy after boiling. Don't overcook them or they could get mushy and squishy. You can adhere to any directions included in the package.

    Drain the noodles over a strainer as soon as they are done but remain springy and firm. Remove any extra water by shaking. To avoid the starch from gelatinizing, mix them with oil as soon as possible. Transfer them back to the strainer and let the steam escape. This step is crucial to prevent the noodles from clumping or sticking together. When boiling the noodles, avoid adding oil to the water. It makes no difference to the noodles at all. Salt is added to an egg while beating it. On medium heat, scramble the egg with 5 g of vegetable oil. Never overcook an egg. Slice the scramble into small pieces and save.

    Wok is heated at a high flame with 15 g of vegetable oil. On high heat, fry the first half of the onion slices for one minute. Carrots are then added and fried for one minute over high heat. The minced garlic is then added and fried for 30 seconds. Add the cabbage, green peppers, and capsicum last, and cook for one minute.

    Add the seasonings—pepper, salt, sugar, gorom moshla, and MSG—along with the noodles. Mix thoroughly. Add the remaining raw onion pieces and the scrambled egg to complete the dish.

Tada! Your delicious Calcutta Style Chowmein is ready to be served!