Tangra-Style Hakka Noodles

In Kolkata’s vibrant street-food scene, Hakka Noodles have long been a beloved comfort food. The quick sizzle of noodles, garlic, fresh vegetables, and sauces tossed together in a hot wok, along with that irresistible smoky aroma, makes a plate of steaming noodles the perfect companion for an evening adda.

Kolkata’s Chinese culinary heritage was shaped largely by the Chinese immigrant communities of Tiretta Bazaar and Chinatown. Over time, their traditional cooking styles blended beautifully with local flavours, giving rise to the distinctive Indo-Chinese cuisine that Kolkata is known for today. Tangra-style Hakka Noodles are one of the most popular and delicious expressions of this culinary fusion.

Ingredients

• 300 g Hakka noodles

• 1 cup shredded cabbage

• ½ cup julienned carrots

• ½ cup sliced capsicum

• 1 onion, finely chopped

• 3 spring onions, chopped

• 1 tbsp finely chopped garlic

• 2 green chillies, finely chopped

• 2 tbsp soy sauce

• 1 tbsp vinegar

• 1 tbsp chilli sauce

• ½ tsp Shalimar's Chef Spices Black Pepper Powder

• Salt, to taste

• 3 tbsp Shalimar's Sunflower Oil

  
  

Method

1. Cook the Hakka noodles in salted water until tender. Drain well, toss with a little oil, and set aside.

2. Heat Shalimar's Sunflower Oil in a wok over high heat. Add the chopped garlic and green chillies and stir-fry briefly.

3. Add the chopped onion, cabbage, carrots, and capsicum. Toss quickly over high heat, keeping the vegetables slightly crisp.

4. Add the soy sauce, chilli sauce, vinegar, black pepper powder, and salt.

5. Add the cooked noodles and toss everything together over high heat for 2–3 minutes.

6. Finish with chopped spring onions and serve hot.