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Hakka noodle is a very popular Indo-Chinese delicacy. Packed with the goodness of vegetables and flavours of Chinese noodles and sauces, it is an easy choice for a family evening snack. With boiled chicken, it becomes even more delightful.
Hakka noodles are made of unleavened dough( rice or wheat flour) that is cooked in a boiling liquid. In the Indian diaspora, Indian-Chinese cuisine is often referred to as Hakka cuisine, though purists would beg to differ. Hakka noodles derive their name from a subgroup of Han Chinese people. Since the third century, these people kept migrating periodically. Thus, they acquired myriad tastes and flavours along the way. In Indo- Chinese cooking, the salient feature of Hakka noodles is the usage of soy sauce.
The noodles itself is an international food and their origins are often claimed by our neighbour China. Although this claim is contested by the Italians who allege that the Italian traveller Marco Polo should be credited with introducing their own “spaghetti” to the Chinese.
Whatever the truth may be, it’s vital to learn how to cook our noodles so that they are long and non-sticky graceful. To ensure this vegetable oil is added to the water they are boiled in, and then it is aired in the colander so that it is dry and glides in individual strands. This stage is important for cooking any type of noodles.
Now talking of Hakka noodles, the most significant step is the correct measurement of sauces so that you don’t overspill one and let its flavour dominate the dish. That’s why it is advisable to mix the soy sauce, vinegar and other sauces of your choice in a bowl first instead of adding them individually. This will make the dish well combined and evenly flavoured.
The range of vegetables you can use is very wide. Here we are using juicy and succulent chicken too which will add to the taste. Tempering the water used to boil the noodles with salt and pepper is a good idea. In the very last after adding the green part of spring onions, you can add roasted sesame seeds too to further enhance the taste.
Ingredients
- 150 gm Boneless Chicken (boiled & shredded)
- 1 1/2 tbsp Oil 2 tsp Garlic (chopped)
- 1 tsp Ginger (chopped)
- 1/4 tsp Chilli Flakes
- 1/4 cup Spring Onions (white)
- 1 Carrot (sliced)
- 1/3 cup French Beans (chopped)
- Noodles (boiled)
- 2 tsp Soy Sauce
- Salt
- ½ tsp Vinegar
Method
- Heat Oil in a wok
- Once the oil is hot, add Garlic & Ginger and fry for a few seconds
- Add onion, and Chilli Flakes, stir it for a few moments and then add the white part of spring Onion, Carrot (sliced), and French Beans (chopped) and mix all together
- Now add the Chicken (boiled & shredded) and toss everything together properly, after that add Noodles (boiled)
- Add light Soy Sauce and Salt (for the taste), now again toss it all together
- Turn off the heat and add Vinegar to the mix, finally Garnish with spring onion greens
- You can also add the sauce mixture first and then add the noodles too
- Your Chicken Hakka Noodles are ready
