“Hakka” cuisine is mostly simple with all natural ingredients and less or no seasoning involved which is totally contradictory to whats been served in Indian restaurants. Most Indo-Chinese Hakka preparation includes heavy seasoning except the vegan style.
“Hakka Noodles“, traditionally are flat rice noodles and most Oriental Stores sell them. But Indo- Chinese Hakka Noodles are made from Durum flour with or without eggs. Durum flour / by product of Semolina, is high protein, hard wheat which contributes to the characteristics of good pastas like macaroni. Only Hakka brand I could possibly find is Chings but you can also try any flat noddles / pastas made with Durum flour.
Durum Flour Pasta / Vegetable Hakka Noodles / Chinese Noodles / Restaurant Style Hakka Noodles / Flat Noodles / Hakka / Schezwan Style
|1 pack||Hakka noodles|
|½ cup||Cabbage (shredded)|
|1 no||Carrot (julienned)|
|5 nos||Green french beans|
|¼ no||Green bell pepper/ capsicum|
|¼ no||Red bell pepper|
|¼ cup||Mushroom sliced|
|1 inch||Ginger (julienned)|
|3 clove||Garlic (cut thin strips)|
|4 stks||Spring/green onions|
|3 tsp||Worcestershire sauce|
|2 tsp||Dark soy sauce|
|3 tsp||Red chili sauce|
|1 pinch||Ajinomoto (optional)|
|½ tsp||Salt (or to taste)|
|½ tsp||Black pepper powder|
|3 tsp||Sesame oil|
Chop all the fresh veggies (preferably lengthwise very thinly) and keep aside. Cook noodles as per packing instructions (Bring 8 cups of water to a boiling stage, drizzle few drops of oil, slightly salt it, cook noodles for 2 to 3 minutes (most hakka are partially cooked but I prefer mine fully cooked so decided to cook little longer), switch off, drain the noodles and drizzle little oil again and keep aside)
These are the sauces actually required to make my version of restaurant style Hakka. Worcestershire sauce has got tamarind, jaggery, caramel colour and brewed vinegar, which are partly the ingredients for a good schezwan style sauce. Soy sauce gives good colour and flavour. Red chili sauce increases the spiciness of the dish. Sugar keeps the veggies in their bright colour and MSG for flavour enhancing. Any ready made store bought Schezwan style sauce, green chili sauce with soy will do the job, but don’t except restaurant quality.
Heat a wok /kadai, keep the flame over medium high. The wok should be sizzling hot when you add the oil and veggies. (Ginger , garlic, cabbage, carrots, spring onions, green and red peppers and french beans) Sprinkle sugar and toss the veggies for a minute, add the cooked noddles along with Worcestershire sauce, soy sauce, red chili sauce, MSG, salt and pepper. Using tongs toss everything to mix well. Switch off, garnish with spring onions and serve.
For meat version: Finely chop the raw meat, add when the oil in hot, and cook for 2 minutes, then followed by veggies and then by noodles.
Yield: ! pack should serve 2 adults approx.