For a generation of Indian kids (raised in the 80s / 90s), noodles are synonymous to Maggi and we look no further. Slowly but steadily, Maggi & noodles became comfort food, especially when I lived away from home. But this is the time, when I also explored the plethora of dishes from the Indian-Chinese cuisine. Noodles are a mainstay in any Chinese food (be it the traditional or the Indian Chinese kind); Hakka Noodles is a perfect fusion of Indian and Chinese cuisine – cooked in Chinese style to suit the Indian taste bud.
First cook a small pack of plain rice noodles as per the instruction. After cooking the noodles, run it under cold water and keep it aside.
1″ Ginger – chopped
Garlic – 2 cloves chopped
1 onion – sliced
2 cups of sliced veggies (cabbage, capsicum, carrot, french beans)
1/2 cup of Edamame
1-2 Tsp Soy Sauce
1 Tsp Chilli (Hot) Sauce
1 Tsp Tomato Ketchup
In a wok, add a tsp of oil, followed by ginger, garlic & onion. When the onions are translucent, add the veggies & Edamame and saute them in high heat for about 5 minutes. It is fine to cook the veggies for less than 5 minutes – they should sweat but remain crunchy – but ensure you do not over-cook them.
Now add all the sauces (soy sauce, ketchup & chilli sauce) and saute well for another minute or two. Then, add the cooked noodles to the wok and mix it well together.
Now, there’s your noodles!