Indian Spices in Chinese Dishes?
Indo-Chinese cuisine is a must-try
Can Indian spices and Chinese noodles create the perfect combination? Today I'm sharing a street-style Chow Mein from my hometown of Kolkata, where street vendors have reinvented Chow Mein with a punch of Indian spices and flavors.
Origin
Did you know that Kolkata has the only China town in India and India's largest Chinese-Indian community? I have vivid memories of going to restaurants in that part of town (called Tangra) with my family and variety of dishes they had to offer.
I think it's safe to say that Indo-Chinese is my favorite cuisine. I love how they combine Chinese sauces with Indian spices. In fact, one of the sauces I'm using today was invented in Kolkata's chinatown to cater to the fresh spicy flavors that Bengalis love. It’s a green chili sauce and you can find it in your local Indian grocery store.
Prep
Like any stir fry dish, this one comes together quickly but requires a bit of prep. I’m trying to replicate the shape of the noodles so all the vegetables are chopped into julienne.
The most commonly-used vegetables I’ve seen on the streets of Kolkata are bell peppers, carrots and cabbage. In addition to that, the aromatics I use are red onions, garlic and Bird’s Eye chili.
Noodles
I buy my noodles in bulk and they are perfect for Chow Mein. I don't want to fully cook the noodles because they might overcook while I'm stir frying them and I want them to retain some of their chewiness.
Follow the instructions on the package. Wash the cooked noodles with cold water the moment they come out of the boiling water and oil them so that they don’t stick together.
Stir Fry
This dish comes together in under 5 mins so it's very important to have all the ingredients laid out in front of you.
I add an egg but you can add can add any other protein of your choice. Chicken, pork or tofu all work well. I would recommend slicing them into thin strips.
I cook this in a wok at high heat to replicate the smoky flavors of ‘wokhay’. Nothing needs to be cooked for more than thirty seconds. We want to retain the crunch of the vegetables.
Cook the protein first and set it aside. Then add in the aromatics, the vegetables, the noodles, the seasonings and the sauces.
A tiny pinch of Garam Masala add a nice fragrant touch to this dish. I know it sounds strange but it’s a lovely combination. The green chili sauce also adds an Indian touch to this popular Chinese dish.
A touch of MSG and familiar ingredients like soy sauce and rice vinegar create a flavor profile we’re all familiar with.
It is spicy but it’s so delicious!
Send me a photo of your dish if you make this at home.