DISH NAME : HAKKA NOODLES

Preparation Time : 20 minutes

Cooking Time : 25 minutes

Description

Hakka is a region in China. This recipe is an Indianised version. Noddles should just be cooked and also it should not clump together. Vegetables should also be cooked till just done and should be crunchy & crisp.

Note

1) You can add julienned beans, but i did not.
2) Do not overcook noodles and vegetables.
3) Adding Chinese rice vinegar will make the dish more authentic. If not available add apple cider vinegar.
4) As the taste of toasted sesame oil will not appeal to everyone, cook in a nuetral oil like sunflower & add little toasted sesame oil and mix in after dish is done.
5) Vegetarians can omit chicken and add beans instead.
6) To refresh with cold water is to drain noodles and pour cold water over the noodles.
7) When tossing noodles and cooking vegetables, use two spatulas and cook on a high speed with a high flame

Method

1) Boil 1.5 litres water with 2 tsp. oil and salt to taste. Add noodles. Cook till just done. Drain noodles and refresh with cold water to prevent over cooking and sticking. And 2 tsp. oil to noodles. Do not over cook.
2) Heat oil in a wok. Add chopped garlic and celery and fry till garlic turns just brown.
3) Add chicken and stir fry and cook.
4) Now add onions, carrot, cabbage and capsicum. Saute on high flame. Stirring well.
5) Add noodles and toss well without breaking.
6) Add pepper powder and soya sauce .If using tomato ketchup and chilli sauce,add at this stage. If using toasted sesame oil, add at this stage.
7) Then add sugar and salt (if necessary). Before removing from fire add spring onion leaves.

Serving Suggestions

Can be garnished with omellette cut into strips. Serve with any gravied dish like chicken manchurian or cauliflower manchurian.