VEGETABLE HAKKA NOODLES


NOODLES
VEGETABLE HAKKA NOODLES



     Hakka Noodles is a dish prepared as per Hakka Cuisine, usually thin flat Rice Noodles are used for the purpose.  Hakka Chinese who are also known as Hakka Han, or the Han Chinese, who are related to the provincial areas of Guangdong, Jiangxi, Guangxi, Sichuan, Hunan and Fujian in China. A majority of these people migrated to various parts of the world centuries ago, among which India was one prominent destination that they headed to. In India, the Hakka Chinese settled in Tangra, Kolkata which later came to be known as the Chinatown of India. We can always find a China Town in almost all major cities around the world. A combination style of Bengali Cuisine(Kolkata) and the Hakka Chinese cooking style gave birth to what we know as 'Hakka Noodles' and various other Indo-chinese recipes.
    Vegetable Hakka Noodles is a recipe adapted from Chinese Cuisine but prepared more or less to suit an Indian Palate and taste buds.  Addition of Sauces and seasoning gives this dish a new dimension. The addition of Vegetables/Chicken/Egg and a choice of Sauce can convert this dish into different versions. This dish has invaded almost all restaurants in the name of Chinese food in India.  Almost all Indo-Chinese recipes are believed to have originated from India. Despite its popularity around India and being an epitome of Chinese food, this dish is virtually a replica of the original recipe in an Indo-Chinese style of cooking.
    My first acquaintance with Noodles was when they catered free Maggi Noodles Packets in Schools as a marketing process somewhere in 1984-85.  Least to mention the so-called stories and rumours lingered along with it.  Thin wriggly strands, some sachets of powders all made curious talks in school and among parents.  A simple community got quite sceptical with the arrival of a new product and why it was catered free.  But time took over the scene and Maggi in no time became a hit.  Even it was the very first marketing and advertising lesson I learned. Maggi/Noodles became an epitome of revolutionary cooking and eating, as were Burgers, Sandwiches, Pizzas which followed the suit into Indian kitchens. Looking back I feel that a vast arena of Cuisines and dishes have taken over the scenario even before we realized it. How things have changed is still a wonder to me!
 
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Cuisine - Hakka Chinese Cuisine/Indo-Chinese
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 15 -20 Minutes

 

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VEGETABLE HAKKA NOODLES


NOODLES
VEGETABLE HAKKA NOODLES



INGREDIENTS :

To Cook Noodles :

Noodles - 300 -400 Grams
Water - To Cook the Noodles
Oil - 1 Tspn
Salt - To Taste

For Vegetable Hakka Noodles :

Onion - 1 No.(Large)
Garlic - 2-3 Cloves
Green Chillies - 2-3 Nos.
Carrot - 1/4 Cup
Beans - 1/4 Cup
Green Bell Peppers/Capsicum - a Quarter
Cabbage - few Shreds
Spring Onions - Few
Oil - 3-4 Tbspns
Light Soy Sauce - 1 Tbspn
Vinegar - 1 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

METHOD :

To Cook Noodles : 

  • Boil the water in a wide Bowl/Saucepan.
  • Once the water starts to boil, drizzle a Teaspoon of Oil along with some salt to the water and give a quick stir.
  • Carefully drop the Noodles into the boiling water and mix well.
  • There should be enough Water to cover the Noodles.
  • Do not cover the bowl while cooking the Noodles.
  • Cook until the Noodles turn slightly soft.
  • Switch off the flame.
  • Immediately pour it out into a colander.
  • Drain and wash it through cold running water.(This will stop the cooking process).
  • Can add a teaspoon of Oil at this stage.(Optional).
  • Gently toss the cooked Noodles and leave it aside.

For Vegetable Hakka Noodles :

  • Cut Carrots and Beans into Julienne's and keep it aside.
  • Chop Bell Peppers into small cubes and chop Cabbage finely.
  • Heat Oil in a Pan, Sauté finely chopped Onions, Garlic and Green Chillies.
  • Let the flame be at the high.
  • Immediately add Julienne Carrots and Beans to the above and cook on a high flame for a few minutes.
  • Add Bell Pepper Cubes, sprinkle some Salt and Sugar over the vegetables and give a quick stir.
  • Do not overcook the Vegetables, they should have a crunchy texture.
  • Add Cooked Noodles and gently mix the ingredients in quick movements.
  • Let the flame be at the high.
  • Pour in the Light Soy Sauce, Vinegar and sprinkle a dash of White Pepper to the above and mix well.
  • Finally, add finely chopped Cabbage and mix well.
  • Once all the ingredients are well incorporated, switch off the flame.
  • Garnish the Vegetable Hakka Noodles with finely chopped Spring Onions.
  • Serve Vegetable Hakka Noodles hot with your preferred Sauces or Condiments.

 NOTES :

  • Any variety of Noodles can be used for the recipe.
  • Cook Noodles as per instruction, if you like your Noodles “al dente.”
  • Adding Oil while cooking the Noodles also yields a non-sticky Noodles, and they do not clump together.
  • Can use an extra bit of  Oil in the recipe.
  • Can add a pinch of MSG(Aji-no-moto) if preferred.
  • White Pepper can be substituted with Black Pepper. White Pepper helps to retain white colour and is mild compared to Black Pepper.
  • Do not overcook the vegetables, they should have a crunchy texture.
  • Adding Sugar while cooking the Vegetables helps to retain the colour.
  • Can add few teaspoons of Chilli Oil for a slightly spicier version of  Vegetable Hakka Noodles.
  • Can add scrambled eggs, Chicken/Fish/Prawns for a Non-vegetarian version of this recipe. 
  • Also get easy with the use of Sauces - try adding few teaspoons of Tomato Sauce/Red Chilli Sauce for a twist of flavour.

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