About the Dish
Calcutta Style Chicken Noodles is like the cool cousin of regular noodles – packed with flavor, a little spicy, and totally comforting. Born from the bustling streets of Kolkata, this dish is a true street food classic. It’s the kind of food that makes you stop mid-conversation, take a bite, and immediately start talking about how good it is. You know the vibe!
The beauty of Calcutta-style chicken noodles lies in its perfect balance of tender chicken, crunchy veggies, and saucy goodness, all tangled together in a noodle nest that’s crispy on the edges but soft in the middle. What really sets it apart is the Kolkata twist – a blend of Chinese sauces with a Bengali touch (hello, soy sauce and spices), giving it that spicy, tangy kick that makes you crave just one more bite. And, of course, a generous helping of chicken tossed in with crunchy cabbage, bell peppers, and onions for that street food texture.
Often served from food carts, this dish is perfect for those who need a quick yet satisfying meal while strolling through the busy streets of Kolkata. It’s the kind of food that’s spicy enough to wake you up, but also comforting enough to make you feel all warm and happy inside. Serve it with a little chili sauce or soy sauce on the side, and you’ve got yourself a plate of pure joy!
Recipe
Ingredients
Directions to make
For the Chicken Marinade
- 250g boneless chicken (cut into thin strips)
- 1 tbsp ginger-garlic paste
- 1 tsp soy sauce
- 1 tsp cornflour
- ½ tsp black pepper powder
- Salt to taste
- 200g Hakka noodles (or any noodles of your choice)
- 2 tbsp oil (for stir-frying)
- 1 medium onion (thinly sliced)
- 1 medium bell pepper (thinly sliced)
- 1 cup cabbage (shredded)
- 2-3 green chilies (slit)
- 2 tbsp soy sauce
- 1 tbsp chili sauce (adjust to spice preference)
- 1 tbsp vinegar
- 1 tbsp tomato ketchup (optional, for sweetness)
- 1 tsp sugar (optional, for balance)
- ½ tsp black pepper powder
- Salt to taste
- 1-2 tbsp chopped spring onions (for garnish)
Step 1 : Marinate the Chicken
- In a bowl, combine the chicken strips, ginger-garlic paste, soy sauce, cornflour, black pepper, and a pinch of salt.
- Mix everything well and let the chicken marinate for at least 15-20 minutes. This helps the chicken absorb all those yummy flavors.
- Boil the Hakka noodles in salted water according to the package instructions. Once done, drain the water and toss the noodles with a little oil to prevent them from sticking together. Set them aside.
- Heat 1 tbsp oil in a wok or large frying pan on medium-high heat.
- Add the marinated chicken strips and stir-fry them until they turn golden brown and are fully cooked. This should take about 4-5 minutes. Remove them from the pan and set aside.
- In the same pan, add 1 tbsp oil if needed, and toss in the onions, bell peppers, and green chilies.
- Stir-fry for 2-3 minutes until the veggies are slightly tender but still crisp.
- Add the cabbage to the pan and stir-fry for another 2 minutes.
- Now, add the cooked noodles, soy sauce, chili sauce, vinegar, tomato ketchup, and sugar (if using) to the pan. Stir everything together to combine well.
- Add the cooked chicken back into the pan, along with black pepper and salt to taste. Toss everything so the noodles are coated in the sauce and everything is heated through.
- Once everything is well-mixed and heated, remove from heat.
- Garnish with chopped spring onions and serve hot!
