Hakka Noodles ( Mumbai Roadside Recipes )
by Tarla Dalal
Added to 140 cookbooks
This recipe has been viewed 102740 times
Hakka noodles, the name comes from the hakka people – the chinese tribe that first moved to calcutta in the late 1700s. These noodles are processed and thus don’t take much time to cook. The boiled noodles and veggies are made much in advance and kept ready for the hungry diners. You just need to wait a few minutes for the noodles to be tossed!
- Heat the oil in a wok or kadhai till it smokes, add the garlic and sauté on a high flame for a few seconds.
- Add the spring onion whites, capsicum and cabbage and sauté on a high flame for 2 minutes.
- Add the noodles, soya sauce, vinegar, salt, pepper and spring onion greens, toss well and sauté on a high flame for another minute.
- Place equal portions of noodles on 4 plates and serve immediately with chilli sauce, soya sauce and chillies in vinegar.
- To make 4 cups of boiled noodles: boil enough water in a deep pan, add salt, 1 tbsp of oil and 2 packets of noodles and cook till the noodles is 85% cooked. Drain using a strainer or colander and refresh using cold water.
- Let all the water drain out and ensure that the noodles do not contain any moisture. Spread evenly on a thali and keep aside to cool completely. Use as required.
- However, the quantity of cooked noodles will vary with the brand used. We have used the regular local brand, which vendors commonly use.
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