This is the Tangra version of Chowmein. Tangra is a region in East Kolkata that traditionally housed many tanneries owned by people of Hakka Chinese origin. Having lived in Kolkata, their tastes too were slightly Indianised. This recipe is extremely simple and easy to make. It can be eaten as is or served with an accompaniment of Manchurian (veg or non veg) or Honey Chilly potatoes.
One packet of Chinese Hakka Noodles 200 – 250 gms
100 gms of cabbage sliced lengthwise
Half a capsicum/ Bell pepper sliced into strips
One large onion sliced lengthwise
15 cloves of garlic minced
1 inch piece of ginger minced
2 green chillies finely chopped
1/2 tsp pepper powder
2 tbsps oil
1 tsp oil to drizzle over the cooked noodles
1 tbsp soya sauce
1 tbsp red chilly sauce
1 tbsp green chilly sauce
2 tbsps vinegar
Spring onion greens for garnish
Boil ten cups of water in a pan and drop in the noodles. Boil for only three minutes. It has to be cooked al dente . Immediately drain the noodles in a strainer and pour cold water over them to stop the cooking process. Drain thoroughly and spread over a large flat dish. Drizzle a tsp of oil and mix gently. Heat oil in a wok or a pan. Drop in the minced garlic, ginger and green chillies and saute till they change colour. Drop in the sliced onions, cabbage and capsicum and toss for a few seconds. Add the Noodles, the sauces, vinegar and pepper powder. Toss well. Check for salt as the sauces contain a generous amount of it. Just sprinkle a little if required. Toss and serve immediately.
Note: Do not overcook the vegetables as they need to retain their crunch.
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