Me and my brother used to have these noodles on a street side Chinese fast food center. Me and my brother are big noodle fans. I love Chinese because it is very much near to Indian food, and another thing is it can be modified to the taste you like. Most of the fast food sold in India is Indo-Chinese style compared to western food such as pizzas and burgers. There are two reasons for this, first is Chinese food is very cheep and is very much near to Indian food and the other is the availability of fast food centers. Today there are thousands of Chinese fast food centers available on streets. I am surprised to see it even in my grand mothers village too.
Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China, but also may be found in many other parts of China, as well as in the Chinese diaspora. Hong Kong, Indonesia, Malaysia and Singapore have numerous restaurants serving Hakka cuisine
Coming to recipe
Ingredients:
Recipe serves 2
Hakka Noodles-250grams (You can use regular noodles too)
Aginamoto(Mono sodium glutamate)-1/2tbsp
Oil-2tbsp
Pepper powder-1/2tbsp
Cabbage- Thinly sliced-1 cup
Carrot grated-1/2cup
Green peas-1/4cup
Onion-cut in to thin long slices-1 cup
Potato- grated-1/2cup
Capsicum-cut into thin large slices-1/4cup
Mint leaves-2 springs(optional)
Green chili-2
Tomato puree-1/4 cup
Soy sauce-2tbsp
Chili garlic sauce/tomato sauce-3 tbsp
Salt to taste
Ginger garlic paste(optional)-1tbsp
Method:
Boil noodles in a water by adding very little salt. When the noodles are done, strain them and keep them for few minutes under cool running water. This way the noodles remain non sticky. Now take a pan and heat oil add all vegetables and saute them under medium flame. When the vegetables are done add Ginger garlic paste(Optional), mono-sodium glutamate, salt, pepper powder, soy sauce, chili garlic sauce/tomato sauce and mix well. Now add noodles and mix well. While mixing noodles use two forks and mix with two hands, in this way the noodles wont mash up. Finally squeeze some lemon juice if you wish and serve hot with tomato sauce.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
Hakka cuisine is the cooking style of the Hakka people, who are primarily found in southeastern China, but also may be found in many other parts of China, as well as in the Chinese diaspora. Hong Kong, Indonesia, Malaysia and Singapore have numerous restaurants serving Hakka cuisine
Coming to recipe
Ingredients:
Recipe serves 2
Hakka Noodles-250grams (You can use regular noodles too)
Aginamoto(Mono sodium glutamate)-1/2tbsp
Oil-2tbsp
Pepper powder-1/2tbsp
Cabbage- Thinly sliced-1 cup
Carrot grated-1/2cup
Green peas-1/4cup
Onion-cut in to thin long slices-1 cup
Potato- grated-1/2cup
Capsicum-cut into thin large slices-1/4cup
Mint leaves-2 springs(optional)
Green chili-2
Tomato puree-1/4 cup
Soy sauce-2tbsp
Chili garlic sauce/tomato sauce-3 tbsp
Salt to taste
Ginger garlic paste(optional)-1tbsp
Method:
Boil noodles in a water by adding very little salt. When the noodles are done, strain them and keep them for few minutes under cool running water. This way the noodles remain non sticky. Now take a pan and heat oil add all vegetables and saute them under medium flame. When the vegetables are done add Ginger garlic paste(Optional), mono-sodium glutamate, salt, pepper powder, soy sauce, chili garlic sauce/tomato sauce and mix well. Now add noodles and mix well. While mixing noodles use two forks and mix with two hands, in this way the noodles wont mash up. Finally squeeze some lemon juice if you wish and serve hot with tomato sauce.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
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