Hakka Noodles

 

Indo-Chinese cuisine is a dazzling treasure in India's food scene. With roots dating back centuries, the Chinese community thrived in Kolkata and Madras, creating a fusion adored worldwide! Hakka Noodles are your ultimate go-to dish—perfect for any occasion! Enjoy them with Chilli Paneer or Gobi Manchurian or savor them solo. These Vegetarian Hakka Noodles are pure bliss!

Ingredients

For the noodles:

1 cup dried thin wheat flour noodles (or any noodles of your choice)

1/2 tsp turmeric

2 tsp oil

For stir-frying:

1 tbsp oil (sunflower, vegetable, peanut, canola, or grapeseed are ideal)

1 carrot, julienned

2 peppers, julienned

80 g Chinese cabbage or white cabbage, finely shredded

1 bulb Bok choy

6 spring onions, finely chopped, white and green parts divided

50 g baby corn, quartered lengthways

4 large cloves of garlic, crushed

3-4 dried red chillies, or to taste

2 tbsp light soy sauce

2 tsp white vinegar

1/4 tsp ground white pepper

1/2 tsp sugar

1/4 tsp salt

1/4 tsp MSG (optional)

Instructions

Bring a large pan or wok filled with plenty of water to boil. Add salt and turmeric. Boil the noodles according to package directions, reducing the cooking time by two minutes. The noodles should be 80% cooked. They will appear red, but the color will change once stir-fried. Drain the noodles and wash them under cold running water to remove excess starch so they don't stick together. Add 2 tsp oil and toss to coat all the noodles well.

Heat up a large wok or skillet pan. Once smoking hot, add the oil, garlic, dried chillies, spring onion (white parts only), and peppers. Stir fry for 30-40 seconds and then add the carrot, cabbage, baby corn, and Bok choy in rapid succession. Stir fry for 2 minutes and then add the soy sauce, vinegar, white pepper, sugar, salt, and MSG (if using). Stir to combine.

Quickly add the cooked noodles and stir fry or toss to coat them well in the vegetables and light sauce. You will notice the color of the noodles changes almost immediately. It will go from a reddish orange to egg yellow. This is due to the vinegar and the heat of the pan. Stir fry for no longer than 1 minute and then serve, garnished with the spring green onion.

Notes

Store leftovers in an airtight container in the fridge. Eat within 2 days.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.                                                                                                                                            

Indian Cuisine, Kilbride, Potpourri of Frugality, Vegan Cuisine