Chinese Dishes from mainland China came to India and evolved and got a separate identity as an IndoChinese dishes. Let us see how to make one such Indochinese dish: Hakka Noodle. Hakka noodles are a type of boiled noodles that are tossed and mixed with vegetables, and sauces. The dish comes from the land of Hakka Han or Han Chinese that majorly comprise the Chinese regions of Fujian, Hunan, Sichuan, Jiangxi, Guangxi and Guangdong. Since a lot of people from these regions migrated to India, especially Kolkata, the Indian version has Bengali flavors to it. By Bengali flavors, we mean the usage of lots of green Chillies, Chilli garlic sauce and hot garlic sauce. So in simple words, Hakka noodles are noodles that are cooked in the Hakka Han style.
The Indian-style Hakka noodles are mostly vegeterian and consist of a lot of veggies and Paneer (but that is not absolute). Some places serve Hakka noodles along with scrambled egg as well. The dish is served as is and very rarely served with a gravy dish.
Let us see how to make this spicy Chilli Garlic Hakka Noodles for the Noodle Lovers.
Chilli Oil – 2 tbsp
Finely chopped Garlic – 2 tsp
Green Chillies – 2 (finely chopped)
Onion – 1 (finely chopped)
Carrot – ½ (cut into Juliennes)
Cabbage – 50 Gms (cut into Juliennes)
Capsicum – 1 (cut into Juliennes)
Finely chopped Spring Onion (white only) – 2 tbsp
Hakka Noodles – 150 Gms (cooked)
Chopped Spring Onion Greens – 3 tbsp
Vinegar – ¼ tsp
Chilli Sauce – 1 tsp
Salt – to suit one’s taste
Heat the Chilli Oil in a large Kadai in high flame. Sauté the Garlic for few seconds. Sauté the Green Chillies and sliced Onion.
Now, sauté Carrot, Cabbage, Capsicum and Spring Onion white part in high flame. Add the cooked Hakka Noodles, Spring Onion Greens, Vinegar and Chilli Sauce.
Mix well and make sure the Noodles are coated evenly with all the spices and sauce. Transfer to a serving bowl.
Serve the Chilli Garlic Noodles as it is or with Manchurian Gravy.
If you do not have Chilli Oil, you can use any other vegetable edible oil.
To make Instant Chilli Oil:
Take 2 tsp of Red Chilli Powder in a small vessel. Heat ¼ cup of Oil till it starts smoking. Pour this Oil to the Chilli Powder in the vessel. Close the vessel with a lid. Leave for 5 minutes. Now, strain the Oil and store. You can use this Oil for any Indo Chinese dish to increase the flavor.