Do you have any noodles sitting in your pantry? Lets go ahead and put them to work! What about taking a peek into your refrigerator to see if there are any vegetables hibernating in there which we could add to the noodles along with some sauces to make it into a delectable dish – Hakka Noodles!
This dish is very popular in Indo Chinese restaurants. There are several dishes in the Indo Chinese category. This dish can be had by itself as a meal or complimented with soup, fried rice or an entrée. You could also add Tofu pre marinated in minced ginger and garlic or meat as a variation. It is simple, easy and fast to make.
Did you know? Indo Chinese cuisine was formed through the adaptation of Chinese seasoning and cooking techniques to Indian tastes. A lot of incorporations and additions have been developed by the ethnic Chinese community of Kolkata. It is enjoyed by overseas Indian Communities in North America and Great Britain.
Hakka Noodles
Ingredients
- 7 oz mixed bells peppers red, green and yellow thinly sliced
- 16 oz noodles
- 5 oz onions thinly sliced
- 5 oz carrots thinly sliced
- 1 serrano pepper thinly sliced
- 1 cup shredded cabbage
- 1/2 pound chicken
- 3 tablespoons minced garlic
- 1 tablespoon black pepper
- 2 tablespoons chili garlic sauce
- 4 tablespoons soy sauce
- 2 tablespoons Maggi hot and sweet sauce
- Salt to taste
- 2 tablespoons vinegar
- 4 tablespoons oil
- Cilantro to garnish
Instructions
- Take a heavy bottomed pan or a wok and heat it ( all Chinese food need to be cooked on high heat)
- Add 4 tablespoons of oil
- When hot add 3 tablespoons of minced garlic and stir for a minute
- Add the onions and saute for a couple of minutes
- Now add the peppers, carrots, black pepper and fold it in
- Add the noodles, soy sauce, hot sweet sauce , chili garlic sauce and mix well
- Add salt to taste and 2 tablespoons of vinegar
- Take the cabbage and saute it for a couple of minutes and add it to the noodles
- Finally add cilantro mix and serve
