Chicken Hakka Noodles

When we speak of fusion food. Hakka noodles is a classic example !

We know that Chinese food we see in India is nothing like the authentic Chinese food made in the regions of China. And I sigh a relief that it is not 😊
What is Chinese food without the Indian spices. Atleast, I prefer them that way.

The addition of fresh crispy veggies, spicy sauces and sometimes coriander is how I like my Chinese food. It is a cuisine all our own. But we do have more ‘authentic’ Chinese food on offer too, like at the Ling’s Pavilion in Mumbai.

AUTHENTIC OR NOT the cuisine has got a strong hold in the Indian food scenes. So much so that even Udupi restaurants have listed Hakka Noodles, Manchurian and Schezwan gravies on their menu.

The Chinese from the Hakka speaking region of China, migrated to India during the first World War in the 18^th Century and settled in cities like Kolkata and Madras.

Tangra is the region in East Kolkata where they resided. It is a sort of Kolkata’s Chinatown. It is from here that the famous Hakka Noodles and Fried Rice were created. The spicy food we get on Indian streets like the gobi manchurian, chicken schezwan, paneer chilly etc etc. is not even known in China. They were all created on the busy streets of Tangra. It is here that the old Chinese traditions and customs are so well-preserved. It is an old town, both a commercial and a residential hub. This place is popular for its tanneries, the Hakka Chinese specialized in the manufacture of semi-finished leather.

They adapted to the Indian way of using spices which appealed to the Bengali palate. The Hakka-style Chinese food sold in the restaurants in Tangra is now known all over the world.

Recipe- Chicken Hakka Noodles

1 pack of hakka noodles
5 to 6 cups water

For stir fry
2 tbsp oil
2 to 3 dry red chilies – broken and deseeded or fresh green chilies, chopped
2 tsp finely chopped garlic
3 to 4 spring onions finely chopped
8 to 10 french beans finely chopped
1 carrot – small to medium, finely chopped or shredded
1 bell pepper red, green or yellow, thinly sliced
½ cup finely chopped cabbage – optional
¼ tsp or white vinegar
5 tsp soy sauce
8 -10 Chicken sausages /cocktails sliced (readymade)
1 tsp Chowmein masala (readymade)
Crushed black pepper as required
Chopped coriander leaves – for garnish

Method :

Heat enough water in a pan with 2 tsp salt and a few drops of oil, till it comes to a boil.
Add the hakka noodles and cook till done but slightly firm. Drain and rinse noodles in running water, so that the noodles stop cooking.
Wash all the veggies, chop and keep aside
Then add toasted sesame oil and gently mix, so that the oil gets evenly coated on them.
Set the cooked noodles aside.

Stir-Frying

Heat oil in a wok or kadai or a frying pan.
On medium-low to medium heat, first add the dry red chilies and garlic.
Saute for a minute, then add the finely chopped spring onions and french beans
Increase the flame a bit and stir fry for 3 minutes.
Add the carrots, bell pepper (capsicum)
Stir fry all the veggies on a high flame till they start getting slightly browned from the edges for 5 mins
Add soy sauce, the sliced chicken cocktail / sausages, chowmein masala and mix well.
Add noodles and toss it well and stir fry for a minute or two on high heat.
Season with salt and pepper. Also, add rice vinegar or white vinegar.
Toss the whole mixture well
Add the chopped spring onion greens or garnish with spring onions while serving.
Serve hakka noodles hot with a side dish of gobi / paneer / chicken Manchurian.

Points to remember :

Boil the noodles till Al Dente (slightly firm) , do not make them mushy.
Reserve some starch water from the boiling of noodles, you may need to cook veggies like carrot / cabbage during the stir frying.
Do not overcook the vegetables else they lose their flavour and nutrition.