Hakka Noodles( Indian Style Chow Mein)

The second beloved cuisine in India after Indian food is Chinese. The ” Chinese food” in India is robust, intense and piquant “chat patta” as they call it in India. Back in the late 1900 Hakka Chinese immigrants fled China to escape the civil war and conflict with Japan. They found work in the tanning and leather industries. Many married and integrated with locals. This also introduced Hakka Chinese food to India which caught on and has become a second favorite cuisine of India.

Ingredients

1. Garlic, Ginger: these big flavor makers add that umami rich yumminess that we look for in noodle dishes.
2. Vegetables: Thinly slice or shred you’re favorite veggies, I like a 2:1 veggies to noodles ratio. Snap peas, carrots, cabbage, mushroom, green onions are an excellent combo with a variety of flavor, texture and nutrition.
3. Protein: thinly sliced chicken breast or pan fried tofu or a cupful of shelled edamame are good choices for protein.
4. Noodles. Buy the fresh kind preferbly! They cook fast and they’re so good. I bought mine at Trader Joes. Traditionally Ching’s noodles are used all over India, because they’re not that easily available outside India I recommend fresh noodles, or dried chow mein noodles available in Chinese markets and most grocery stores, if nothing spaghetti or angel hair pasta works just as well.
5. Sesame Oil: this finishing oil adds huge flavor and elevates the dish immensely.
6. Sauces: Soy and Oyster sauce are flavor makers in Hakka or chow Mein. Add the sauces before supplementing with more salt. Typically Chinese sauces are heavy on salt so manage by adding salt later. II look for sauces with least additives, even though they may not taste very authentic. For some acidity a splash of Rice vinegar can be added, this is optional. Lime juice or other neutral vinegar will work.
7. Chili garlic sauce: Use as needed, there are plenty of Asian chili sauces on the market from sambal olek, chili garlic crisps to good ole sriracha. Either will work.

A Good Stir Fry Sauce

1. We’re really into this simple sauce— it’s a very basic stir-fried noodle sauce with pantry staple ingredients. Here’s what’s in our delicious stir-fry sauce:
2. Light Shoyu or Soy sauce
3. Dark Soy Sauce
4. Oyster sauce or vegetarian Hoisin Sauce (a bit of both is also good with a delicious complexity.)
5. Brown sugar
6. Chili sauce, like chili crisp, sambal oelek or sriracha (optional, but highly recommended)
7. Cornstarch

How To Make Garlic Ginger Hakka Noodles

This noodle stir-fry is as easy as it gets. If you can make instant ramen, you can make this flavorful garlic ginger noodles.

1. Cook the noodles according to package instructions.
2. If using chicken, thinly slice and marinate briefly.
3. Stir-fry ginger and garlic. Cook the marinated chicken on high heat. When its almost 80% done they’re opaque toss the veggies, cook stirring on high heat for a couple of minutes. and set aside.
4. Stir-fry the cooked noodles with the remaining garlic ginger, sesame oil.
5. Toss the veggies and sauce, mix well!
6. Serve & eat up!