QUICK AND EASY HAKKA NOODLES

QUICK AND EASY HAKKA NOODLES

Hakka noodles is a Chinese dish which has a mixture of Chinese and Indian cuisine. Hakka noodles are similar to chowmein, the only difference is cooking style. Chowmein is cooked in a style prescribed by ancient Taishanese whereas Hakka noodles are stir fried with veggies and chicken and have little more spices than chowmein. But across the world both are considered to be same. Hakka noodles refer to both, noodles type and a dish. It is very famous street food in India. I am sharing this Hakka noodles recipe which is very simple, quick, and easy. It is more Indian and Pakistani version of Chinese Hakka noodles or you can simply call them Indian Hakka noodles. You can also try my creamiest spinach pasta recipe if you love noodles like me.

Hakka noodles

Veg Hakka noodles and chicken Hakka noodles, both are very famous in Indo-Pak. I love Chinese food, but in Pakistan we don’t cook Chinese food in pure Chinese style. Weather its chicken Manchurian, soups, fried rice, or noodles, we cook them with a touch of Pakistani spices. If you are too busy and don’t have much time then this recipe suits you the best. Besides being very tasty, this dish is time saving and economical. We can modify it according to our own taste. This dish is best to serve as dinner or lunch, in hot summer days, when you don’t want to spend too much time in kitchen. Kids especially love this dish.

Hakka noodles history

The name “Hakka” means “guest people”. This term refers to south-eastern Chinese people who migrated to southern china in 12th century and from there mostly people further migrated to different parts of world. These people are called “Hakkas” who have their distinct cultural identity and language. Hakka language is still one of the official languages in Taiwan

During 1st world war, in a series of migrations, this Hakka Chinese community also moved to the ports of Madras and Calcutta and settled in East Kolkata (Tangrain). Here they created their own china town, introduced their flavors and developed base for Indian Chinese cuisine. Almost 2000 Hakka Chinese still live in Tangra. Indian Hakka noodles originated from here and now available everywhere not only in India but also all over the world.

Variations in Hakka noodles

As I told earlier, Hakka noodles have evolved with time and adapt to flavors of different cuisines. Every cuisine has its own version of Hakka noodles. There is no hard and fast rule regarding ingredients except noodles. There are a lot of variations which you can try:

Vegetables: you can use any combination of veggies of your choice. I have added capsicum, carrot, cabbage, onion, and green chilies. You can also add mushrooms, beans, broccoli, potatoes or any other veggie of your choice.

Meat: I personally prefer adding boneless chicken, but people also make this dish with prawns, fish, and beef. If you are vegetarian you can make Hakka noodles without meat.

Noodles: Many people think Hakka noodles is a special form of Chinese noodles but these noodles are same as normal noodles i.e. made with rice or wheat flour. You can use any kind of noodles easily available.

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QUICK AND EASY HAKKA NOODLES

Hakka noodles is a Chinese dish which has a mixture of Chinese and Indian cuisine. Hakka noodles are similar to chowmein, the only difference is cooking style. Chowmein is cooked in a style prescribed by ancient Taishanese whereas Hakka noodles are stir fried with veggies and chicken with little more spices than chowmein. But across the world both are considered to be same. Hakka noodles refer to both type of noodles and a dish. It is very famous street food in India.
Course Main Course, Side Dish
Cuisine Chinese, Indian
Keyword chicken hakka noodles, hakka noodles, hakka noodles recipe, indian hakka noodles, veg hakka noodles, veg hakka noodles recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Equipment

  • Wok
  • Knife to cut
  • serving plate
  • chop sticks

Ingredients

For boiling noodles

  • 250 gm noodles
  • 2 liter water
  • 1 tbsp oil
  • 1 tsp salt

For preparing noodles

  • 3 tbsp olive oil
  • 2 tbsp chopped garlic
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 200 gm chicken
  • 1 cup carrot Julian cut
  • 1 cup capsicum Julian cut
  • 1 cup cabbage chopped
  • ½ cup onion Julian cut
  • 2-3 large green chilies cut
  • ½ cup spring onion
  • 1 tbsp chicken powder
  • 2 tbsp soy sauce
  • ½ cup chili garlic sauce
  • ½ cup tomato ketchup

Instructions

  • Add salt and oil in water and let it boil.
  • When water starts boiling add noodles and boil for 10 minutes. Drain water and rinse noodles with cold water. Do not over cook noodles.
  • Heat oil in wok and fry chopped onion for 2 minutes.
  • Add chicken and fry it for 3 minutes.
  • When chicken changes color add salt and black pepper and let it cook for 10 minutes on slow heat.
  • When water is dried in chicken , add carrot, cabbage, capsicum, and onion. stir fry them for 1 minute.
  • Add soy sauce, chicken powder, tomato ketchup, and chili garlic sauce.
  • Add green chilies and spring onion.
  • Add boiled noodles and mix them thoroughly.
  • Place lit on wok and let it simmer for 5 minutes.

I would love it if you try my recipe and give me a feed back in the comments below. To keep updated with my new recipes subscribe to www.fusiontales.com and also follow me on instagram and facebook.



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