US of A Memories ...
We were actually missing our Desi Chinese flavors,here in Atlanta . Though we enjoyed the Thai Noodles , Thai Fried Rice and Asian style Fried rice ,there is something special about our infamous Indo Chinese Hakka Noodles,Fried rice and the manchurian served alongside that we always craved for .
Alas,one day when I was at the Indian grocery store ,I saw this pack of hakka noodles and put it in my cart along with the quintessential Chinese Sauces like Chilli Sauce,Soy Sauce and Vinegar .Even then I wasn't sure,if I would end up making it.
I was running short of spring onions ,so I took that as an excuse to shy away the preparation,but Vj forced me to go ahead and try devoid of the spring onions.
It turned out really tasty and finally I overcame the inhibition of "I cannot cook Chinese food"
I added a lot of vegetables to the noodles and the satisfaction of enjoying Desi Chinese at home without any MSG or other additives was a big bonus . I am skeptical to eat Chinese or Asian food at restaurants as there is every chance they may add fish sauce or oyster sauce.
Fast forward to 2025....
Year rolled by and my experiments with recipes from different cuisines continue but the memories and inhibition of making Indo Chinese food still brings a smile to my face and how I overcame the fear . Now,I make it in a jiffy when I have run out of options to make dinner or want a change from the usual roti sabji .
Today as I made this vegetable loaded Hakka noodles for dinner ,hubby and I were reminiscing my fear to try my hands at cooking Indo Chinese and he said ,you indeed have come a long way . Sharing some eye candy photos of our Desi Hakka Noodles with some sautéed paneer to go with it .
Pin me up - https://pin.it/4GDtDm8qg
Preparation Time : 20 mins
Cooking Time : 10 mins
Serves : 2 to 3
Serves : 2 to 3
Complexity - Simple
1/2 each of green,red,yellow capsicum /Bell pepper
1 carrot
100 gms cabbage shredded
1 medium sized onion
Greens from the spring onion
Ingredients
1 pack Hakka Noodles ( I bought the non egg variety )1/2 each of green,red,yellow capsicum /Bell pepper
1 carrot
100 gms cabbage shredded
1 medium sized onion
Greens from the spring onion
3 tsp chilli sauce
1 tsp soya sauce
1 tsp vinegar
1 tsp garlic paste or finely chopped garlic
salt
2 tsp pepper powder
2 tbsp oil
1 tsp soya sauce
1 tsp vinegar
1 tsp garlic paste or finely chopped garlic
salt
2 tsp pepper powder
2 tbsp oil
Method
- Cut all the vegetables except cabbage lengthwise/ julienne
- Boil the noodles as per the instruction on the packet.
- In a wok/kadai,heat oil.
- Saute the onions on high flame,until pink,add the ginger garlic paste and saute well until the raw flavor is lost.
- Add the carrots,cabbage,green,red and yellow capsicum/bell peppers and saute on high flame.
- Put in the required amount of salt and toss
- Gently add the boiled noodles,chilli sauce,soya sauce,vinegar ,pepper powder and toss well.Take care not to break the noodles while tossing.
- Lastly add the greens of spring onion,toss and serve hot.
- Vegetable /baby corn /paneer Manchurian can be served as an accompaniment.
- Tofu / baby corn can also be added in addition to these vegetables.
- After boiling the noodles,soak them in a bowl of cold water or run it under cold water ,this helps all the starch from the noodles to come out and the noodles dont stick to each other. (Sanjeev Kapoor's tip in his TV show)
The hakka noodles turned out so good reminded me of Mainland China. Being a long way away from India this was such a perfect weekend lunch.
ReplyDeleteThanks for trying out this recipe
DeleteWho can resist Indo Chinese dishes? I certainly can't. Hakka Noodles look so inviting. With veggies and a protein added to it, it becomes a filling and nutritious meal.
ReplyDeleteThank u .Indo Chinese definitely has some charm
DeleteDesi Chinese is something we all relish - these veggie loaded hakka noodles made at home is defiitely making me hungry. Earlier, I used to be a bit put off with the prep work for Asian veg but feel its a safer bet than eating out these days - KaLyani
ReplyDeleteI am certainly game for the extra effort rather than having Indo Chinese outside .
ReplyDeleteHakka noodles is our favorite too priya! That bowl looks super tempting! With loads of veggies and delish sauces you can easily replicate the restaurant style at home!
ReplyDelete