Shillong Chow, An Iconic Part Of Meghalaya’s Street Food

On the vibrant streets of Shillong, the aroma of sizzling woks and the clinking of chopsticks creat backdrop for everyday life. Among the myriad street foods that tempt your taste buds, there's one dish that stands tall as a local legend: Shillong Chow. 

Shillong’s cultural history includes a myriad of influences from Assam, Bengal and China. In fact, Shillong has always been known for its Indo-Chinese restaurants. The story of Shillong Chow Noodles is a reflection of this vibrant cultural melting pot. In the early days, Shillong Chow Noodles emerged as a creative fusion of Chinese flavours and local ingredients. Chinese immigrants who settled in Shillong brought with them their culinary heritage, infusing it with the abundance of local produce. The result? A harmonious marriage of cultures, dancing in your bowl.

What makes it different from regular Chowmein or other Chinese noodles is that the noodles tend to be thin egg noodles, less oily and not as moist or saucy as your regular Chindian noodle dishes. The secret to the heavenly taste lies in the delicate balance of flavours. From the fiery kick of red chillies to the umami punch of soy sauce, every ingredient sings in perfect harmony. And here's a pro tip for you, locals love to munch on raw onions and green chilli alongside their Chow.

Video Credits: Meghalaya Cuisine/YouTube

Ingredients:

  • 250 grams boneless chicken, thinly sliced
  • 200 grams egg noodles 
  • 2 tablespoons vegetable oil
  • 3 onions, sliced
  • 1 carrot, shredded
  • 2 garlic cloves, finely chopped 
  • 2 tsp ajinomoto
  • 2 tsp crushed peppercorns
  • 2 dried red chillies (optional)
  • 2 tbsp dark soy sauce

Method:

  • Cook the noodles according to the package instructions. Drain and set aside and add a teaspoon of oil to ensure the noodles don’t stick.
  • Boil the chicken until cooked through and then shred with a fork. 
  • Chop up the onions, and add them to a wok with oil
  • When the onions have softened, add the shredded chicken, carrot and ajinomoto
  • Add the pepper and salt to taste.
  • Now add the soy sauce and stir together.
  • Stir fry till all the ingredients are coated in the sauce, then add the noodles to the wok.
  • Saute on a high heat tossing continuously to ensure an even mix of flavours. 
  • Serve hot as a side dish or on its own.