This is classic Tangra: noodles with structure, vegetables cut for speed, heat turned high, and seasoning added at the very end. Nothing soggy, nothing overworked — just smoky, sharp, fast wok cooking with Calcutta soul.
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Hakka-Style Chow Mein (Tangra Noodles) Ingredients
Servings
Ingredients
- 14 ounces (400 g) chow mein or egg noodles
- 3 tablespoons neutral oil
- 4 garlic cloves minced
- 1- inch piece fresh ginger julienned
- 1 onion thinly sliced
- 1 cup cabbage finely shredded
- 1 carrot julienned
- 1 bell pepper thinly sliced
- 3 spring onions sliced (white and green separated)
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon chili sauce or finely chopped green chili
- Kosher salt to taste
- White pepper to taste
Instructions
- Cook noodles according to package directions until just tender. Drain and rinse under cold water to stop cooking. Set aside.
- Heat a wok over high heat until smoking. Add oil and swirl to coat.
- Add garlic and ginger and stir-fry briefly until fragrant, about 10 seconds.
- Add onion, cabbage, carrot, and bell pepper. Stir-fry quickly over high heat until just tender but still crisp.
- Add noodles, soy sauce, vinegar, chili sauce or chili, salt, and white pepper. Toss vigorously until noodles are heated through and lightly charred at the edges.
- Stir in spring onion whites, then remove from heat. Garnish with spring onion greens and serve immediately.
Notes
High heat is non-negotiable here. Everything moves fast — prep first, cook second. That’s the Tangra way.
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