Today we will be making some Quick and Tasty Hakka Noodles Recipe!
Hakka noodles are famous all over the world. That is mainly because they are very versatile and the ingredients required are very common. One more reason more possible reason for all the popularity is because the Hakka Noodles Recipe is very easy to make yet tasty.
And that is the case with India as well, Hakka Noodles have gained a lot of popularity in India. Well, not just Hakka Noodles but also all kind of Chinese dishes have gained a lot of popularity in India. Nowadays it is also being called as Indian Chinese cuisine or we better know as Indo Chinese cuisine.
But Hakka noodles are completely different and do not fall under Indo Chinese cuisine at all. They have always been very authentic wherever they are prepared. All the ingredients that you need for Hakka noodles are very easily available.
Origin of Hakka Noodles
Haka is itself a very vast cuisine in China. It belongs to the Hakka people and it is a style of cooking as well. It can be found in various Southeast Asian countries like Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand as well. Unlike other Stir-Fries, you don’t make Hakka Noodles on a very high flame and they aren’t supposed to be made quickly.
Hakka cuisine is very famous because the food that is prepared is cured, braised, or roasted. Which makes sure that the texture is being not compromised with. I think that is the hallmark of Hakka cuisine that they bring out an amazing texture in everything that they make.
Hakka Noodles started gaining a lot of popularity from Hong Kong. Well, it is mainly because Hakka Cuisine focuses a lot on developing and bringing out the Umami taste of different ingredients. There is a lot we can talk about Hakka Cuisine in here but if you want to know more it. I would like you to click here and get to know more about Hakka Cuisine.
The famous dish that we normally eat known as called Chilli Chicken. Although it is an Indo-Chinese dish it is derived from the Hakka Cuisine. Also, the Chowmein that you eat in Northern India is just very desi version of Hakka Noodles. The authentic Hakka Noodles or Hakka Cuisine is rarely known to the Indian subcontinent. That is why we always end up giving it an Indigenous twist.
How do we make Hakka Noodles?
So there are very few steps that you need to take care of if you are making Hakka Noodles recipe. Always make sure that add all the sauces that are recommended in the recipe. Don’t add ketchup or maybe some other kind of proprietary sauce that you get in supermarkets. We just need very basic sauces like dark soy sauce, oyster sauce, little vinegar and light soy sauce.
Also, while making Hakka Noodles we do not cook it on high flame for very less time. You should take your own time to cook it properly and make sure everything combines well together Also, it’s completely coated in the sauces.
So as I already said that Hakka Cuisine is known for developing the Umami taste in every dish. We will do the same here, there are ingredients like mushrooms, chicken, and even some other vegetables and meat do tend to add a lot of Umami in your dishes. But we are not using any of that in this recipe and what if you are a vegetarian? So I have got the best solution for you and that is MSG. And guys seriously don’t worry at all because it doesn’t kill you. And I am telling you as a person who uses MSG in a day to day life. It is even scientifically proven that it has no side effects on your body. So please use a little bit of MSG to get that Umami flavour in your food and trust me you will enjoy a lot more.
Procedure for making Hakka Noodles Recipe!
The first thing you have to do is boil your noodles the right way. And by that, I mean only cook them till that 90% done. Now you might be questioning yourself how would I check if they are 90% done or 100%? Just take one of the noodle pieces and bite it and if you feel its firm enough to bite, it’s 90% done. But don’t let it reach the stage where it is soft to bite. That means they are 100% done.
Also, it is a myth that adding some oil in your boiling water prevents noodles from sticking. No guys it doesn’t, you are just wasting your oil and it will flow down the sink anyway. The best way you can avoid noodles from sticking is to either wash them immediately under cold water or dress them with oil after they are boiled.
And just like pasta add a very generous amount of salt to your boiling water so that the noodles end up absorbing a little salt. Now here is what you don’t know about noodles that we make in the restaurants. At this stage, we also had a little MSG to the boiling water so that the noodles have an umami flavour. And there you go one more restaurant secret from my side and I’ll keep giving you all these small restaurant secrets with every recipe.
The Vegetables and Meat
I didn’t use any meat for this Hakka Noodles recipe but you can always feel free to add some kind of protein? Protein like some eggs, maybe some chicken, or lamb if you like. I have just used some vegetables to keep it vegetarian this time.
Vegetables like yellow bell pepper, red bell pepper, red onions, and a little cabbage. Also, I have used some aromatic vegetables like Ginger and garlic to give it a very nice aroma and taste. By the way, aromatic vegetables are the root vegetables. And we call them aromatic vegetable because they always have a very dominant flavour in whatever dish you add them.
Make sure you cut all your vegetables into thin and long juliennes and that’s about it.
So for preparing the final sauce that we will toss the Hakka noodles in we require very few ingredients. Ingredients like sesame oil, ginger, garlic, dark soy sauce, light soy sauce, little vinegar, and few spices like black pepper, you can also use white pepper. Then we might also require spring onions to finish the noodles but they are completely optional. Also, as I already mentioned above to add a pinch of MSG to boost the umami flavour in the dish.
Assembling the Hakka Noodles Recipe
So for the Hakka Noodles Recipe first thing, you will take is a Chinese wok and a little oil in it. Sesame oil would do the best job but you can also go for vegetable oil. Then add your ginger and garlic which is supposed to be finely chopped. Saute it until it releases a lot of Aroma and then it’s time to add all your vegetables that you are planning to add. Then toss all of that for about a minute on medium flame and then add the sauces. Sauces like dark soy sauce, little vinegar, light soya sauce, oyster sauce (optional) and also I know I have asked you not to add any kind of proprietary sauces. But if you want to you can add some red chilli sauce and green chilli sauce.
Now add the noodles that you have boil earlier and toss everything on medium flame until well combined. Towards the end, you have to add your spices like pepper powder, chilli powder, if you want and finish it with some spring onions.
Cook it for another 30 seconds and your noodles are ready.