Chinese Hakka Noodles.......

Chinese stalls on the Indian streets have always been my favorites. However, after staying in Chicago for a couple of years now, I miss the super spicy hakka noodles from the streets of India... In Bhavesh's absence ( Since he is off to Mumbai for his business trip for 2 weeks) I have a bit of time to spare for my experimental kitchen recipes ...



Pragya has honored me with her presence to accompany me. We had it for dinner today ... She surely should vote for the taste of my take on Chinese hakka noodles...Isn't it Pragya?

Sharing this on my blog so that you all can try this easy and simple recipe at your home anytime when you miss street side Indian chinese ........

Base Ingredients

1. Vegetable oil - 3 table spoon
2. Salt - to taste
3. Hakka Noodles - 1 pack

 Veggie Ingredients

1. Cabbage - Cut in long thin slices 1 cup
2. Green Pepper - Cut in Long thin slices 1/2 cup
3. Onion - Cut in Long thin slices 2 medium
4. Carrots - Cut in Long thin slices 1/2 cup
5. Spring onions - cut finely - 1/2 cup 

Chinese Sauce Base

1. Soy Sauce - 2 teaspoon
2. Tomotao Ketchup - 2 table spoons
3. Green chilly sauce - to taste
4. Red Chilly sauce - to taste
5. Knorr's Hot and Sour Sauce - 2 table spoon

Method:

Cut all the veggies in thin long slices so that they are uniform, this is what makes the hakka noodles healthy treat for kids...!

Boil the hakka noodles in hot water, make sure that the water level is about 2-3 inches above the level of the noddles in the pan. Put 1 tablespoon of salt and 2 tablespoons of vegetable oil in the water to avoid sticky hakka noodles.

After boiling for 5-6 min, check the noodles ( if the noodles crumbles in your fingers its done).


Strain it out and leave it for cooling. Try to separate it with a fork so that it does not stick together.

   
In a wok ( if this is not available any Indian kadai will do!) pour 3 tablesoon of vegetable oil. Put all the veggie ingredients and saute on high flame for 5-7 min.
Then put the mix of Chinese Sauce Base and saute for some around 1 min.

Add the Hakka noodles and mix it well. Yummy chinese hakka noodles is available for your devouring....


See you all with my next recipe pretty soon...
-Pallavi

Chinese Soya Chunks

I just love the fusion of Indian and Chinese food... there is so much texture and taste in this fusion recipe...
A few Indian chinese sauces from the grocery store is all we need for this. Three cheers to the Indian groceries in Chicago...

I had some friends over for dinner yesterday and they loved it....why don'y you try out this super simple and healthy recipe when you get a chance!




Ingredients:

1. 500 gms soya chunks

2. 3 medium onions chopped thinly

3. Spring Onion leaves - 1 bunch finely chopped
4. 1 medium Tomoato - finely chopped
5. 1 teaspoon Cumin seeds

Sauces :
1. Tomoato Ketchup

2. Green chilly sauce

3. All in One Stir fry sauce

4. Hot and Sour Sauce

5. Soya sauce

6. Chillie garlic sauce

Preperation : 

Boil water in a pan, put 2 teaspoons salt and put the soya chunks it the boiling water.

   

Let it cook for 15 min. Then drain out the water and rinse the soya chunks with cold water.

In a skillet, pour sunflower oil and crackle some cummin seeds. Fry the onions till golden brown and add tomoatoes and spring onion leaves.

After 2 min add all the sauces  and soya chunks and mix thoroughly. Let it cook for another 5-7 minutes and let it cool off.

Place it in a serving bowl and garnish with chopped spring onion leaves. Enjoy the YUM indo-chinese preparation!! I'm sure you will love this healthy melt in your mouths! ENJOY!!!

Keep smiling....

Pallavi