For us, street food has always been our weak point. We truly can’t live without it. But the quality of the food has always been a matter of concern for us. So we learned how to make exact copy of it at home. So let’s see how to make street style Hakka Noodles at Home!
Can’t wait for the video already? Watch it here
Chinese cuisine has always been a go-to food option for dine-outs, take-away and possibly any way of eating across the world. The robust flavors and delectable aroma of Chinese food make us droll from meters away.
But in India, the Chinese food we eat at the local restaurants or streets is not even close to the actual Chinese food. So who really invented this Indian version of Chinese food?
The answer is, the Indo Chinese cuisine was invented in the early 20th century by the people of Hakka origin who came to Kolkata in search of Buddhist teachings. These people developed a Chinatown in Kolkata and in early 1900s, the first Indo Chinese restaurant named Eau Chew was opened. Today, this cuisine is made and enjoyed in almost the entire country of India and also Bangladesh.
If we ask Indian people about the first thing that comes to their mind when they hear about Chinese food, the most probable answer would be noodles or popularly known as ‘chow mein’. But do you really need to head out to a restaurant or street side stall every time you crave for noodles? Definitely not! Let’s learn how to make street style Hakka noodles at home with simple ingredients.
How to make Street Style Veg Hakka Noodles at home?
First things first – The Noodles
Let us start with the most basic ingredient or the body of the dish, which is Noodles. Although there are different types of noodles and brands available in the market, we would recommend Ching’s Veg Hakka noodles which are readily available in all general and grocery stores.
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While boiling the noodles, add little bit of salt and oil to the water so that the noodles itself acquire a taste and also the strands do not tend to stick.
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Cook the noodles for about 90% and rinse them with cold water to stop the cooking.
Is Chinese food really enjoyable without its smoky flavour? Or to put it in other words, this smoky flavour of the Indo Chinese food is what defines its character. And sorry, your brand new non-stick frying pan or wok is not going to help the dish attain that symbolic aroma. What you’ll require is a cast iron or a steel wok/skillet, just like the ones they use at street stalls. Make sure you’re using a sufficiently large wok because you’ll need to mix noodles properly.
If you don’t have it, you can buy one from here
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And remember lit food needs lit conditions – so cook your food on high flame (like those street cooks)!
The essence – Tempering
Indo-Chinese cuisine without Garlic and Ginger is like a bed without a mattress; it has a structure but no comfort. These ingredients incorporate that comfort of the Chinese flavor within the dish.
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Can healthy be tasty too?
We all crave for tasty, lip-smacking food, but at the same time, our body also needs all those necessary vitamins and fibres which comes from veggies. So if we can integrate some healthful ingredients like veggies along with the tasty sauces and noodles, then why not?
The veggies that go into this dish are onion, capsicum, carrot, cabbage and spring onion, which provide us with Vitamin A, C, K, along with fibers, calcium and antioxidants. Not only do these vegetables act as a good dietary source but also break the monotony of the noodles while we enjoy the dish.
Let’s make it Saucy
No we hadn’t forgotten the sauces, just kept it for the end. So here with go with Soy sauce (heart of Chinese cuisine) and a little bit of Red chilli sauce to add that slight hint of spice.
If it’s Indian food, it has to have spices
Since the sauces we added are already flavourful, we will just add an additional two pinches of white pepper powder and a little salt to finish our dish. REMEMBER, we added salt while cooking the noodles and also soy sauce has a salt content. So taste the noodles once and add salt accordingly.
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Shake it – Shake it!
Now that we have added all our ingredients, it’s time to give it good stir so that the sauces and flavours are evenly coated throughout the noodles and the veggies. Make sure not to break the noodles while stirring. If required, you can use a pair of tongs to mix the noodles gently.
Wasn’t that tough right? Let’s quickly summarize the ingredients and the recipe once.
INGREDIENTS (Serves 2 people)
- 3/4th packet of Ching’s Veg Hakka Noodles
- ½ cup Onion – sliced
- ½ cup Spring Onion – chopped
- ¼ cup Capsicum – sliced
- 1/2 cup Cabbage – sliced
- ¼ cup Carrot – sliced
- 4 tablespoon Oil
- 1 tablespoon chopped Ginger-Garlic
- 2 pinches of White pepper powder
- ½ tablespoon Soy sauce
- ½ tablespoon Red Chilli sauce
- Salt to taste
- Boil the water and add a teaspoon of salt and a tablespoon of oil. Now add noodles and cook it till almost done or 90%. Take the noodles off the heat and drain them with cold water to stop the cooking process. Keep the noodles aside.
- Take a large cast iron or steel wok/skillet and put it on high flame. Add 3 tablespoons of oil and let it heat. Once the oil is hot, add chopped ginger-garlic and sauté for a few seconds.
- Add onion, capsicum and carrot and cook for half a minute. Now add cabbage and cook for another few seconds. Add little bit salt so that all the veggies are nicely coated.
- Now put in the noodles, soy sauce, red chilli sauce, white pepper powder and little bit of salt. Mentioning it again, be careful with how much salt you add because we already boiled the noodles with salt, added salt to the veggies and also soy sauce has a salt content.
- Give it a nice stir so that the sauces are evenly coated on the noodles and the vegetables. Top it off with spring onion and turn of the flame.
- Take it out in a bowl and enjoy it hot!
Watch the recipe here!
Do try out the recipe and let us know your feedback about how the overall dish came out to be. Also, for more recipes, stay updated!