Think Chinese cuisine in India, and the first thing that comes to one’s mind is a plate of steaming hot Hakka Noodles. Popular as a street food in India, Hakka Noodles, or Chowmein as the dish is popularly known, is enjoyed both as a snack and as a main course along with a gravy dish. While there are different versions of Hakka Noodles available in India, I prefer mine laced with green vegetables and mildly flavored with garlic and soy sauce. Here’s how I make it:
1 packet Noodles
1 bowl mixed vegetables (french beans, carrots, capsicum, cabbage – all cut into thin slices)
1 onion (thinly sliced)
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 tablespoon soy sauce
1/2 teaspoon black pepper (freshly ground)
Salt (to taste) + 1 teaspoon
2+1 tablespoon cooking oil
2 litre water
Heat water in a large pan and when it starts boiling, add the noodles. Add 1 teaspoon salt and 1 tablespoon oil. Cook for 3-4 minutes and strain using a strainer. Immediately run cold water through the noodles and wash well. When all water has drained out, spread the noodles on a large tray and drizzle 1 tablespoon of oil over it. Toss well.
Now heat 1 tablespoon oil in a wok. Add thinly sliced onion and stir. Add garlic paste and ginger paste and mix well. Cook till the onion turns translucent. Now add the vegetables and saute on high for 2 minutes. Season with soy sauce, salt and pepper. Toss in the noodles and mix well. Serve hot with Chilly Sauce and Tomato Ketchup.
Eat, drink and be merry! 🙂