Chow Mein Kolkata style

Hi Friends,

I somehow feel happy during this time as a bong. Though I missed a lot as I am away from Kolkata. Can you believe I have missed 10 years of Kolkata Durga Puja. But food is a source, through which I can connect with Durga Puja even if being away from West Bengal. I try to incorporate the taste in my daily food for each of these five days of festivities. And I don’t feel any guilty. After the festival, I can work on my diet menu. But now its the time to rejoice, gather around the table and enjoy the cuisine of Kolkata with lots of adda (chatting/ gossips).
Anyway, coming to today’s recipe. Just like China town exists in every city around the world, there is also variety of recipes for Chow Mein. The taste of the typical chow mein, I have grown up with is the Kolkata style. The childhood and youth craving haven’t blurred yet. They seem to be a part of my menu during the festival. The taste reminds me of pandal hopping and devouring this with the friends. The Kolkata style chow mein tastes quite different from the traditional lo mein or Chow mein.

Chow mein Kolkata Style

Recipe yields 2 servings

Ingredients

1. 2 cake/portion of Ching’s egg noodle/veg noodle. These noodles have perfect thickness and it tastes better
2. 1/2 cup chopped medium strips of carrots (Carrots Julianne)
3. 1/2 cup chopped pieces of beans (Cut the ends of the beans and cut 1/2 inch strips by slicing them along the bias)
4. 3/4 cup cabbage strips
5. 2 green chilies chopped into small pieces
6. 4 big fat cloves of garlic chopped into small pieces
7. Slices of one onion
8. 1/2 green bell pepper chopped into thin slices
9. 1/2 red bell pepper chopped into thin slices
10. 1.5 tbsp soya sauce ( Ching’s dark soya sauce)
11. 1.5 tbsp chili sauce ( Ching’s chili sauce)
12. 1/2 tbsp vinegar
13. 1/2 tsp freashly crushed black pepper
14. 1/8 tsp Ajinomoto (MSG used as flavor enhanced. Usage of little amount is recommended. )
15. Salt to according to your taste
16. 1 tsp sugar
17. 4 tbsp butter (unsalted)
18. 3 tbsp Oil + 1 tsp of oil to fry eggs
19. 2 green scallions cut into small pieces for garnish
20. Water

Noodles with Veggies

Ingredients

Method

1. Boiling the noodles - In a large saucepan add 3 cups of water and sprinkle 1/2 tbsp of salt. Start the heat. Let the water comes to a boil. Now break the noodle cakes a little not finely (It will help to cook quickly). Add the broken noodles parts into the hot water. It will take 5 to 7 minutes to cook the noodles. In the meantime stir it with a fork and try to detangle some of the noodles. The noodle should be aldente (to the tooth), springy, and not mushy at all. Now strain the water from noodles by a colander. After all the water is removed place the noodles in a plate. Pour 1 tbsp of oil and coat the noodles well. Let them rest.
2. Frying the eggs - In a skillet or wok heat 1 tsp of oil. In a bowl, crack the eggs and add a pinch of salt. Then beat them nicely with fork. Then pour the egg mixture in the hot skillet or wok. Fry it for 2 minutes and break the egg omelet into small pieces (or scramble them). Keep the fried egg pieces ready.
3.Heat some (2 tbsp ) oil in a wok. Add 2 tbsp of butter and heat it till it is molten. Now turn the heat to medium high. Add all the vegetables and fry it for 2 minutes. Stir in between. Add the garlic, chili pieces and salt accordingly (Note: keep low on salt since soya sauce will be added and can make it more salty). Fry for another 2 to 3 minutes and then add the boiled noodles. (Note: Don't overcook the vegetables. They should retain their texture and crunch.) Stir it nicely. Add the soya sauce, green chili sauce, Ajinomoto, crushed black pepper, sugar and vinegar into the mixture. Mix them nicely so that all the noodles and vegetables are coated with the sauces. Fry them for another 3 to 4 minutes with good stirs. Stop the heat and add the remaining 2 tbsp of butter. Try to toss the mixture by flipping the wok ( may be 2 to 3 times). Add the fried egg piece or scrambled eggs and give good mix. Sprinkle the pieces of scallions on top. Now the chow mein is ready to be served.

Chow mein ready to be served

Enjoy with a Chopstick or fork

You can have this chow mein as it is with some cucumber salads or chili chicken or chicken Manchurian. I prefer chili chicken with this chow mein. Saying that, I realized I have to share Kolkata style chili chicken now. This chow mein needs some preparations and lot of chopping of vegetables. Once your preparation is done then it is a piece of cake. You have to cook everything fast in high heat. This way the vegetables will keep the crunch and you will have perfectly cooked chow mein. Only few sauces are used here. But once you grab a bite you can feel explosions of flavors in your mouth. Prepare this and enjoy it with your family. I will be very happy if you prepare and give a photo in our Facebook page. And most importantly enjoy the festive season with happiness.

Thanks,
Moumita