Chili-Garlic Chowmein (Calcutta Style) | How to make Chili-Garlic Chowmein (Calcutta Style)

By Trisha Rudra  |  1st Dec 2016  |  
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  • Chili-Garlic Chowmein (Calcutta Style), How to make Chili-Garlic Chowmein (Calcutta Style)
Chili-Garlic Chowmein (Calcutta Style)by Trisha Rudra
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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!

Chili-Garlic Chowmein (Calcutta Style) is a delicious dish which is liked by people of all age groups. Chili-Garlic Chowmein (Calcutta Style) by Trisha Rudra has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Chili-Garlic Chowmein (Calcutta Style) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chili-Garlic Chowmein (Calcutta Style) takes 10 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chili-Garlic Chowmein (Calcutta Style) is a good option for you. The flavour of Chili-Garlic Chowmein (Calcutta Style) is tempting and you will enjoy each bite of this. Try this Chili-Garlic Chowmein (Calcutta Style) on weekends and impress your family and friends. You can comment and rate the Chili-Garlic Chowmein (Calcutta Style) recipe on the page below.

Chili-Garlic Chowmein (Calcutta Style)

Ingredients to make Chili-Garlic Chowmein (Calcutta Style)

  • 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

How to make Chili-Garlic Chowmein (Calcutta Style)

  1. 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.
  2. Meanwhile, while the noodles were boiling, fry 2 tbsp of chopped garlic in some oil, and brown them.
  3. 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.
  4. 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.
  5. On high flame, toss the veggies so they sweat slightly, but retain their crunch.
  6. After 3 to 4 mins, reduce the heat and add the soya granules, toss again.
  7. Add the Szechwan sauce, and the salt and sugar. Now add the noodles, and quickly add the light soya, vinegar and crushed black pepper.
  8. 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.
  9. Turn off heat and serve immediately.

My Tip:

You can add any vegetable of choice here; celery, green onions, green or purple cabbages, mushrooms even, go wild! You can pre-cook the veggies if you wish, make them slightly soft, but don't overcook. Add or skip chilies as per heat preference.

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