Hakka Noodles Recipe:
An Indo- Chinese vegetarian Hakka Noodle recipe that’s perfect with any gravy.
Simply calling for Chinese can get you in trouble these days, for now we have a plethora of Authentic Chinese eateries here and take my word for it the ‘Authentic Chinese’ is nowhere close to what you called ‘Chinese’ all through your growing years. If you do not want to buy it from me, just try and ask for a Manchurian (undoubtedly a Fav with us Indians) at one of those authentic restaurants and I bet all you’ll have are wry frowning faces. There exists no such recipe in the Chinese cuisine, and my grandmother who loves her Hakka Noodles and Veg Manchurian was quite let down at a Chinese eat-out dinner recently. So I guess it’s imperative to be precise that what we are so ardently in love with is the Indo-Chinese cuisine, one that we have quite rightfully adapted to our own taste over the years
I mean if you did not grow up among a handful of the conscious genre of Delhi or Mumbai or other few Metros, you’d have definitely loved your Chinese best at the Road side caravans that would just stir fry everything and we’d love every bite of the sub-standard food. Well now we grownups, the unlucky conscious creed, don’t do the bad oil street-side stuff anymore so the best option is make it yourself. I am sharing the a recipe for Hakka Noddle, it’s a simple Indo Chinese noodle that calls for no extra fuss except a little extensive chopping, but that’s integral to Chinese cooking. I have not used Cabbage (which is certainly important) today for I could not somehow find one good quality cabbage, but you must add approx ¼ cup shredded cabbage with other vegetables in the below given recipe.
- 2 cups boiled Plain Noodle, tossed with a little oil
- ½ cup finely sliced carrots
- ¼ cup finely sliced capsicum
- ¼cup finely sliced spring onion whites
- A handful of shredded spring onion greens
- ¼ cup shredded Cabbage (optional)
- 2 tbsp oil
- 2 tbsp fine sliced garlic
- ½ tbsp soy sauce
- 1 or 2 whole dried red Chilli
- Salt and pepper to dres
- Heat the oil in a Chinese Wok or Our Indian Kadahi, add garlic and broken whole red chillies and sauté on a high flame until it is just golden say 10-15 secs, then add the spring onion white and fry for another 30 secs.
- Then add carrots, cabbage, capsicum and sauté on a high flame for 1 to 2 minutes. Now add the noodles, soy sauce. Mix them well and toss on a high flame for 1 to 2 minutes.
- Then dress with salt and some crushed black pepper and continuously toss on high flame for approx 2 minutes.
- Finally Sprinkle spring onion greens and serve warm with your choice of favourite Chinese gravy.
Dos and Don’ts:
- Do add ¼ cup shredded cabbage, or even some chopped beans are good
- Do make a little chilli oil if you want a smokier and hotter version- Infuse some crushed chillies in hot oil and leave on a for 4-5 mins and then strain.
- Avoid adding MSG or Ajinomoto, for they are bad for health and absolutely unnecessary.
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