In the year 1778, the China-man Yang Tai Chow visited India and settled in Kolkata (then Calcutta) for more flourishing material gains. India started a taste of having Chinese food since then. As all immigrant communities tend to do, the Chinese assimilated Indian sensibilities and beliefs. And so it was with food that the Sino-Indian cultural fusion began.
About 85 years ago, the Indian culinary world was affected by a new cuisine, and we got our own Indianized Chinese Foods almost a staple for every food-craving Indian.
This Indian Chinese cuisine (also known as Indo-Chinese cuisine or “Hakka Chinese”) is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes.
Let’s try out one of the most common yet delicious noodles recipes now.
Ye, we’re talking about Chinese Veg Hakka Noodles. 😉 Below is the recipe:
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| Chinese Veg Hakka Noodles |
Preps Time: 25 mins.
Cooking Time: 15 mins.
Cooking Time: 15 mins.
Ingredients:
1- Noodles: 2 Packs (Raw/ parboiled)
2- Mixed vegetables: Shredded Carrots, Cabbage, onion, Green onions/leaks, Capsicum (1 cup each)
3- Garlic: 5-6 cloves, minced
4- Soya Sauce: 2 Tbs
5- Vinegar: 1 Tbs
6- Chinese Spice Mix (store brought) – 2 Tbsp
7- Salt: According to taste/requirements
8- Black Pepper: 1 Ts
9- Oil: 2 Tbs
10- Water: Enough for boiling the noodles +4 tbsp to dilute spice mix
2- Mixed vegetables: Shredded Carrots, Cabbage, onion, Green onions/leaks, Capsicum (1 cup each)
3- Garlic: 5-6 cloves, minced
4- Soya Sauce: 2 Tbs
5- Vinegar: 1 Tbs
6- Chinese Spice Mix (store brought) – 2 Tbsp
7- Salt: According to taste/requirements
8- Black Pepper: 1 Ts
9- Oil: 2 Tbs
10- Water: Enough for boiling the noodles +4 tbsp to dilute spice mix
Method:
1- Boil enough water in a deep vessel to boil the noodle. Add salt and a small amount of cooking oil to the water. Put the noodles. Remember, if you’re using the raw noodles (the hard, dried ones) the boiling will take a longer time while boiling the per boiled noodles will take at least 60% less. So, check the boiling from time to time. Strain the noodles after cooking and cool them to avoid stickiness (add a little amount of oil while cooling them).
2- Heat a broad vessel and add 2 tbsp oil. Let it heat up
3- Add the minced garlic and give them a quick stir.
4- Add carrots and capsicum, saute, and then put the cabbage and onions. Fry for a while and put the green onions/leaks to the veggies. Stir and cook for 5-7 mins on high flame. DO NOT BURN THE VEGGIES. 😉
5- Now keep adding soya sauce, and vinegar to the veggies
6- Mix the Chinese spice mix (market bought) in 4 tbs of water and add to the pan. Cook for a minute or so.
7- Add the boiled noodles and the spice mix to the cooked veggies and stir very well to incorporate all the veggies and masala into the noodles.
8- Check salt, add if/as needed. Add black pepper. Stir well.
Serve with Chinese Veg Curry.
