Tuesday, March 27, 2012

Hakka Noodles

Serves 4

Indo chinese food is one of my favorites. It is Chinese seasonings adapted to Indian tastes. It originated from Calcutta. It has become a very popular cuisine among young Indian population and hence available on the streets on push carts and vans. Although, it is called Chinese food but is very different than real Chinese cuisine. Here is a recipe of noodles that my mom used to make when we were growing up. In those days there were only one type of noodles available in the market.

8oz./ 225gms Egg Noodles
2 tbsp+1 1/2 tsp Salt
2+3 tbsp Vegetable Oil
2 tbsp Ginger, finely chopped
4 cloves Garlic, minced
1 small Red Onion, chopped
2 Carrots, cut into matchsticks
4 oz. Baby Corn, about half a can
1 cup Cabbage, shredded
1 medium Green Bell Pepper, julienned
2 bunch Scallions, thinly sliced
2 tbsp Soy Sauce
1 tsp Red Chili Sauce
1/2 tsp Black Pepper

Bring some water to boil in a stockpot and add 2 tbsp salt and 1 tbsp oil to it. Add the noodles and cook as per the directions on the packet. When done, which will be about 4 minutes, drain the water. Noodles should not be too mushy or too under cooked. Leave it in the colander and add about 1 tbsp Oil to it so that noodles are well separated and do not stick together.

Heat 3 tbsp oil in a large wok. Add ginger and garlic to it and cook for 1 minute and then add the onions and carrots. Cook for 2 minutes on medium high heat. Then gradually add the baby corn, cabbage and the bell pepper. Cook the vegetables for 5-7 minutes. They should be slightly tender and not too mushy.

Now add half of the scallions, soy sauce, red chili sauce and 1 1/2 tsp of salt. Cook on medium high heat for 3 minutes and then add the noodles. Use a pasta spoon to stir in the noodles. Let everything cook together for 3 minutes. Sprinkle some scallions on the top and serve hot alongwith some more soy sauce and red chili sauce.