Chindian-style Hakka noodles is a popular fusion dish that combines Chinese cooking techniques with Indian flavors. This dish typically features boiled Hakka noodles stir-fried with a colorful assortment of vegetables like onions, bell peppers, carrots, and cabbage.
Here’s a detailed recipe for Chindian-style Hakka noodles:
Ingredients:
- 200 grams Hakka noodles
- 1 onion, thinly sliced
- 1 bell pepper (capsicum), thinly sliced
- 1 carrot, julienned
- 1/4 cup cabbage, thinly sliced
- 2-3 cloves garlic, minced
- 2 green chilies, thinly sliced (optional, adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon vinegar
- 1 tablespoon tomato ketchup
- 1/2 teaspoon black pepper powder
- Salt to taste
- 2 tablespoons vegetable oil
- Spring onions, chopped for garnish
- Optional: 100 grams of boneless chicken, thinly sliced (for non-vegetarian version)
Instructions:
- Boil the Noodles: Cook the Hakka noodles according to the package instructions until they are al dente. Drain the water and rinse the noodles under cold water to stop the cooking process. Toss the noodles with a little oil to prevent sticking and set aside.
- Prepare the Sauce Mixture: In a small bowl, mix together soy sauce, chili sauce, vinegar, and tomato ketchup. Adjust the quantities according to your taste preferences. This will be your sauce for the noodles.
- Stir-fry the Vegetables: Heat oil in a wok or large pan over medium-high heat. Add minced garlic and sauté for a few seconds until fragrant. If you’re adding chicken, stir-fry it until it’s cooked through. Then add sliced onions, bell peppers, carrot, and cabbage. Stir-fry the vegetables for 2-3 minutes until they are tender yet crisp.
- Add the Sauce: Once the vegetables are cooked, add the prepared sauce mixture to the pan. Stir well to combine, ensuring that the vegetables are evenly coated with the sauce.
- Add Noodles: Now, add the boiled Hakka noodles to the pan. Toss everything together gently using tongs or two forks, making sure the noodles are well coated with the sauce and vegetables.
- Season and Garnish: Season the noodles with black pepper powder and salt to taste. Toss once more to incorporate the seasoning. Turn off the heat. Garnish with chopped spring onions.
- Serve: Chindian-style Hakka noodles are best served hot. You can serve them as is or pair them with your favorite Chindian-style gravy or Manchurian balls for a complete meal.
Enjoy your homemade Chindian-style Hakka noodles!
