How to make Hakka Noodles

A favourite of most Chinese food lovers, you can have this some spicy gravy

Recipe

Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Hakka Noodles – SK Khazana Recipe

• Noodles 200 grams
• Oil 2 tablespoons
• Medium carrot peeled 1/2
• Medium green capsicum 1
• Medium cabbage 1/4
• Spring onion bulbs 2
• Garlic chopped 1 teaspoon
• Salt to taste
• Black peppercorns crushed to taste
• Soy sauce 1 teaspoon
• Bean sprouts 1/4 cup
• Spring onion greens for garnish

Method

Step 1

Heat sufficient water in a non-stick pan and bring to a boil. Add 1 tablespoon oil and noodles to the water and cook for 10-15 minutes.

Step 2

Cut carrot and capsicum into thick strips.

Step 3

Strain the noodles under running water and place in cold water.

Step 4

Shred cabbage but not too fine. Slice the spring onion bulbs and reserve the greens.

Step 5

Heat remaining oil in a non-stick pan. Add garlic and spring onion bulbs and sauté for 1 minute.

Step 6

Add carrot, capsicum, cabbage, salt and crushed peppercorns, toss and cook for 2-3 minutes. Add soy sauce and bean sprouts, mix and cook for 1-2 minutes.

Step 7

Add noodles and mix well and cook for 2-3 minutes.

Step 8

Diagonally slice reserved spring onion greens.

Step 9

Garnish noodles with sliced spring onion greens and serve hot.