You may be asking what are Hakka Noodles? I actually didn't know until I was shopping at Patel Brothers (a popular chain of Indian grocery stores). I saw them and they looked interesting. So I have heard of Maggi noodles which are the equivalent (at least in my mind) to Japanese ramen noodles...a quick way to eat Indo-Chinese noodles. Like ramen noodles, it is fairly cheap and accessible to everyone in India. So turns out that hakka noodles came about when the Chinese population in India created some Indo Chinese dishes and hakka noodles became super popular. You can pretty much find it in many of the restaurants there as well as from street vendors.
Hakka noodles themselves are made from unleavened refined wheat flour. I found these at the Indian grocery store but amazon has them as well here. This is a package of 600grams and for this recipe, you will only need half. Trust me, once you have had this, you will definitely make it again. It is essentially a vegetable stir fry with noodles and Indian spices but oh so delicious! The best part is that you can use up a ton of leftover veggies and other things from the week in this dish! For someone like me who hates to waste anything, this is the perfect vehicle for me. Its quick and easy and will definitely become a staple in any home for a fast weeknight dinner. Bonus is that kids love it too and don't always realize just how many veggies they are eating in the process!
Doesn't it look yummy?? Doesn't look like it, but that's a ginormous bowl as this was made for 2 to 3 people. You can serve this as the main dish or as part of several dishes. Since this was the only thing I made that day, this entire recipe fed 2 very hungry people!
As you can see, my hakka noodles were not vegetarian simply because I had some tandoori chicken thighs marinating in the fridge that I wanted to use up. But now having added them, I don't think I can go back - they were perfect in this dish!
Here is my prep board. As you can see, you start with lots of veggies - in this case I had sweet peppers, cabbage and carrots (I used a mix that I had left over), onions, green chilies, spring onions, fresh ginger, fresh garlic and of course the marinated chicken which I sliced thin. In case you missed it, my recipe for the chicken is here. You will learn that I use it for so many of my dishes! The sauces that I had to work with were chili vinegar, chili sauce, soy sauce and chili oil. The oils that I used were a combo of avocado oil and sesame oil. I have links to the ones that I used if you don't have these. They are pretty much staples in my house. Honestly, the hardest part of all of this is cutting up your vegetables but if you use a food processor, it would be very quick or do what I do, take short cuts where you can...like the mixed bag of shredded cabbages and carrots!
Get your prep board all ready before you start cooking because once you start, it goes fast! The greatest part of these noodles is that the noodles themselves cook in minutes. For anyone who knows me, you know that I hate cooking with lots of pots and pans that I later have to clean. So I usually plan out my cooking so that I only have to use the minimal amount. In this recipe, I boil my noodles in the same pan that I do my stir fry in since they take no time at all. In fact, as soon as they are done cooking, you want to rinse them in cold water so that it stops them from overcooking. You will then coat the cooked noodles in oil so that they don't stick until they can be added back into the stir fry. Once they are done, I just pile them into the serving dish that I will use for the whole dish. Same goes with the chicken - I stir fry them first and then add them on top of the noodles. Then stir fry the veggies before adding the noodles and chicken back in. Once everything is done, it all goes back in the same serving dish. So you only use the one pan and one serving dish! Voila!
It really is that easy. For anyone who makes stir fries a lot (I really do), this will be super simple for you. For those that have never tried them before, you are super welcome!
2 packs of hakka noodles (300 grams)
1 Tbsp of avocado oil
2 Tbsp sesame oil
1 Tbsp fresh garlic, sliced thinly
1 Tbsp fresh ginger, minced
3 spring onion stalks, greens to be used for garnish
1 medium onion, sliced thin
1 green chili, sliced thin
1 1/2 cups cabbage/carrot mix, shredded (I usually get the coleslaw mix)
1 1/2 cups sweet peppers, thinly sliced (you can use bell peppers here instead)
2 1/2 Tbsp soy sauce, low sodium
1 Tbsp chili vinegar (you can use rice vinegar or apple cider)
freshly ground pepper
1/2 tsp salt (or to taste depending on your soy sauce)
1 Tbsp chili sauce
1/2 to 1 Tbsp chili oil (optional if you like extra spice)
Cook noodles per instructions on package. Usually for only 2 to 3 minutes in boiling water. They should be al dente and rinse them immediately under cold water to stop them from overcooking and to remove excess starch. Add approx. 1 tsp of vegetable oil to your serving dish and add noodles to it. Mix thoroughly to prevent them from sticking to each other.
Heat a wok or a deep non-stick pan on high heat. Add the avocado oil until warmed up. Stir fry the chicken until cooked. Remove and add it to your noodles.
On high heat, add the sesame oil to the same pan. Once warm, add the garlic, ginger and green chilies. Cook for a few seconds until fragrant being careful that they don't burn. Add in the spring onion whites, onions and keep stirring until the onions are translucent.
Add the rest of the veggies and partially cook so that they stay a bit crunchy.
Add the noodles and chicken back into the pan and turn the heat to medium/low. Add the soy sauce, hot chili sauce, chili oil and vinegar.
Toss everything well and fry for about a minute or two until it all comes together. Taste for salt and pepper and add more chili oil if needed.
Transfer back to the serving dish and serve hot!
Ugh, I'm hungry again.