Egg Chowmein

This version of chowmein is popular in roadside stalls across Calcutta, with vendors adding their own spices to the mix.

  • Cooking time
    45 minutes
  • Calories
Recommended by
members who rated this recipe on Youtube

Chowmein is a ubiquitous street food found in every neighbourhood in Calcutta. It was quite possibly the cautious Bengali's first foray into Chinese food and originated from the Calcutta Chinatown. The flavours are quite Indianised, with street vendors often adding their own spice mixes to their creations. It is almost always garnished generously with chopped onions, cucumbers, ketchup and green chilli sauce (another Indian Chinese condiment that originated in Calcutta's Chinatown).

This should not be confused with the wok-fried Hakka chowmein that one would find in Tiretta Bazaar or Tangra restaurants.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


2 servings
  • 130 g noodles
  • 1 litre water
  • 15 g salt
  • 1 egg
  • 20 g vegetable oil
  • 60 g onions
  • 30 g capsicum (5-mm thick)
  • 30 g carrots (3-mm sticks)
  • 50 g cabbage
  • 2 pcs green chillies
  • 5 g garlic (minced)
  • ¼ tsp pepper
  • 1 pinch gorom moshla
  • 20 g salt
  • ¼ tsp sugar
  • ¼ tsp MSG
  • 1 tsp soy sauce
  • 1½ tsp vinegar
  • ½ tsp red chilli sauce
  • 1 tsp green chilly sauce


  1. Slice onions. Cut capsicum into 5-mm wide strips, and carrots into 3-mm sticks. Shred the cabbage but don’t make it too fine. Chop green chillies. Mince garlic.
  2. Before you start cooking, mix soy sauce, vinegar, red chilli sauce, and green chilli sauce in a small bowl.
  3. Put water on the boil and add 15 g salt to it. Let it come to a rolling boil. Boil the noodles until they are chewy and springy. Be careful not to overcook, or they might turn too soft and mushy. You can follow the packet instructions, if any.
  4. Once the noodles are cooked, but still springy and firm, drain immediately over a strainer. Shake off the excess water. Be quick to toss them with oil to prevent the starch from gelatinising. To let the steam evaporate, transfer them back to the strainer. This step is essential to stop the noodles from sticking together or clumping. Do not add oil to the water while boiling the noodles. It does not help the noodles in any way.
  5. Beat an egg with a pinch of salt. Heat 5 g vegetable oil and scramble the egg on medium heat. Do not overcook the egg. Break the scramble into bite-sized pieces and set aside.
  6. Heat the wok on high flame. Pour 15 g vegetable oil into the wok. Fry half of the sliced onions on high heat for 1 minute. Then, add carrots and fry for 1 minute on high heat. Next, add the minced garlic and fry for 30 seconds. Finally, add capsicum, cabbage, and green chillies and fry those for 1 minute.
  7. Add the noodles and the seasonings: pepper, salt, sugar, gorom moshla, and MSG. Mix well. Finish by adding the remaining slices of raw onion and the scrambled egg.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
Viewers liked this
See all New recipes »
No items found.