Kolkata gave India its own style of chowmein. At neighbourhood stalls it is cooked fast in a smoking wok, tossed with egg and vegetables and finished with raw onion, cucumber and a generous splash of sauce.
You can make it at home with a few habits borrowed from the stalls.
The street stall secrets
- Boil the noodles just until done, rinse in cold water and toss with a little oil so they stay separate.
- Cook the egg first, scramble it in large pieces and keep it aside.
- Keep the pan very hot and cook in small batches.
- Cut the vegetables thin so they cook in a minute and stay crunchy.
- Add raw sliced onion and cucumber at the end, not during cooking.
Method (serves 2)
- Boil 150 g Granvia Chowmein as directed on the pack, drain, rinse and toss with oil.
- Scramble 2 eggs with salt and pepper in a hot pan. Set aside.
- Stir-fry sliced onion, shredded cabbage, carrot and capsicum in 2 tbsp oil for 1 to 2 minutes.
- Add the noodles, 1 tsp soy sauce, 1 tsp chilli sauce, a little vinegar and salt. Toss on high heat.
- Return the egg, toss once more and serve with raw onion, cucumber and tomato sauce.
Which Granvia chowmein to use
Health First Chowmein is blended with 30% suji for a firmer, non-sticky bite. Atta Chowmein is made with whole wheat flour and no maida, and Suji Chowmein is made with semolina and no maida. All three hold up well in a hot pan.
Quick answers
- How do I stop chowmein from sticking?
- Do not overcook the noodles, rinse them in cold water after boiling and toss with a little oil before stir-frying.
- What sauces go into Kolkata chowmein?
- Usually soy sauce, green chilli sauce and vinegar in the pan, with tomato sauce added on top when serving.