HAKKA NOODLES

• IT IS A INDO-CHINESE DISH .NOODLES ARE GENERALLY MADE OF REFINED FLOUR/MAIDA BUT NOW A DAYS RICE NOODLES & DHURAM WHEAT FLOUR NOODLES ARE ALSO AVAILABLE.
• IN CHILDHOOD I WAS BIT CONFUSE ABOUT NORMAL,HAKKA & SCHEZWAN - NOODLES. 
• NOW I GOT TO KNOW THAT NORMAL NOODLES ARE BLEND IN TASTE,HAKKA NOODLES ARE LITTLE  SPICY .& SCHEZWAN NOODLES ARE HOT &  SPICY .
• THE MAIN FEATURE  OF CHINESE COOKING IS THAT IT IS MADE IN HIGH HEAT ONLY.  

HAKKA NOODLES

INGRIDIENTS:

• HAKKA VEG NOODLES(CHINGS) - 150GM(1 SMALL PACKET)
• CHING HAKKA NOODLE MASALA- 1 TSP
• SOYA SAUCE - 1 TSP
• VINEGAR - 1 TBSP
• REFINED OIL - 1 TBSP
• SALT - 1 TSP
• BLACK PEPPER - 1/2 TSP
• TOMATO SAUCE-1 TSP 

ASSORTED VEGETABLES:

• ONION -1 PIECE
•  SHREDDED CARROT - 1/2 CUP
• SHREDDED CABBAGE -1/2 CUP
• ASSORTED CAPSICUM -1/4 CUP
• SCALLIONS OF SPRING-ONIONS- FOR GARNISHING

METHOD:

• ADD  AS MUCH WATER(WITH SALT) IN THE WIDE PAN(KADAI) THAT NOODLES CAN EASILY DIP IN IT PROPERLY.ADD THE FEW DROPS OF REFINED OIL IN WATER(IN ORDER TO AVOID THE NOODLES STICKING WITH EACH OTHER) .

• KEEP IT IN HIGH FLAME.WHEN BUBBLE HAS COME ,THEN DROP HAKKA NOODLES IN IT .
• BOIL IT WITHOUT LID TILL IT GET 90 PERCENT COOKED(PARBOILED)-GENERALLY IT TAKES  2-3 MINUTES.

• REMOVE THEM FROM  HOT WATER.DROP THEM DIRECTLY IN COLD WATER BOWL SO THAT EXTRA STARCH CAN BE REMOVE.
• NOW TAKE A BIG WOK.ADD 1 TBSP REFINED OIL IN IT.

• ADD THE ALL VEGETABLES IN IT ORDERLY.COOK IT IN HIGH FLAME WITHOUT WATER & LID.ITS CRUNCHINESS SHOULD NOT BE GONE.
• NOW ADD THE  HAKKA NOODLES MASALA(I USED CHINGS HAKKA NOODLE MASALA),SOYA SAUCE,VINEGAR,BLACK PEPPER,TOMATO SAUCE IN IT.

• ITS TIME TO ADD THE BOILED HAKKA NOODLES IN IT.
• TOSS IT WELL FOR A WHILE .

• GARNISH IT WITH SCALLIONS OF SPRING ONIONS.
• SERVE IT HOT.RELISH IT WITH TOMATO- GARLIC CHILLY SAUCE.  

NOTE:

• AVOID ADDING AZINOMOTO AS IT IS NOT GOOD FOR HEALTH.
• YOU CAN ADD CHINESE FIVE SPICE POWDER TO ENHANCE THE TASTE ,U CAN MAKE IT IN HOME.

•  IT IS COMBINATION OF BLACK- PEPPER,FENNEL SEEDS,CINNAMON STICKS,ANISE(CHAKARI),CLOVE.

• DURING COOKING ADD THE CARROT FIRST, THEN CAPSICUM,THEN ONION & IN THE LAST CABBAGE ( DUE TO THE DIFFERENT COOKING TIME OF EACH VEGETABLE.)