Hakka Noodles
My daughter is a very picky eater but would gladly polish her plate off when I prepare this dish. I stopped at the local Chinese grocery store to pick a pack of Hakka noodles with dreams of making this recipe. Imagine my surprise when I couldn't find it in their dry noodles aisle!
My husband asked a store clerk for help and he pointed us to the Indian goods aisle :) Looks like Hakka Noodles is truly Indian and hardly Chinese...
Ingredients
My daughter is a very picky eater but would gladly polish her plate off when I prepare this dish. I stopped at the local Chinese grocery store to pick a pack of Hakka noodles with dreams of making this recipe. Imagine my surprise when I couldn't find it in their dry noodles aisle!
My husband asked a store clerk for help and he pointed us to the Indian goods aisle :) Looks like Hakka Noodles is truly Indian and hardly Chinese...
Ingredients
- Dry Hakka Noodles - 2 packs (200 gms each)
- Carrots, diced or matchstick cut - 1/4 cup
- Green Beans, sliced or french cut - 1/4 cup
- Sweet peas or broccoli florets, frozen - 1/4 cup
- Chopped Cabbage, optional - 1/4 cup
- Tomato ketchup or Tomato Chilli Sauce - 2 tbsp
- Reduced Sodium Soy sauce - 2 tbsp
- Vinegar - 1 tsp
- Green onions, sliced thin - 1 bunch, divided
- sesame oil - 2 tbsp, divided
- garlic, sliced - 5 cloves
- Egg - 1
Method:
- Fill a soup pot with enough water for the 2 packs of Hakka noodles. Add salt and 1 tbsp sesame oil. Cover and bring to a boil.
- I prefer to crush the noodle cakes, as it makes lunch time easy for my daughter. You can skip this step if you prefer long noodle strands.
- Add the noodles to the boiling water and let boil, uncovered for 4 minutes.
- Crack open the egg in a small bowl and whisk it with a fork to blend the egg white and yolk.
- Drain and toss noodles and while it is still hot, pour in the egg mixture. The egg will get cooked in the remnant heat of the noodles and form a nice coating on each noodle strand.
- Have the rest of the ingredients ready now as you need to cook the rest in a stir fry fashion.
- In a separate saucepan, heat 1 tbsp sesame oil.
- When the oil is smoking hot, add garlic and fry until very light brown.
- Remove the garlic. Now add carrots and green beans and sprinkle salt and pepper. Stir fry until slightly cooked but still crisp. Stir in the sweet peas. I have used broccoli also, with good results.
- Add soy sauce, ketchup/sauce to the pan. Add back the sauteed garlic, as well.
- Now empty the contents of the saucepan in to the pot of noodles and stir well. Taste and adjust salt and pepper.
- Serve garnished with green onions.
This one pot meal (well almost, if you discount the pot for boiling noodles) is an excellent week day meal and does well in a Bento.
The fancy-cut carrot garnish makes the dish extra tasty, for my daughter!
Linking to Kid’s delight post aat
Linking to Kid’s delight post aat
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