In the year of 1778, the China-man Yang Tai Chow visited India and settled in Kolkata (then Calcutta) for more flourishing material gains. India started having a taste of 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 those almost 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:
|Chinese Veg Hakka Noodles
Preps Time: 25 mins.
Cooking Time: 15 mins.
1- Noodles: 2 Packs (Raw/ parboiled)
2- Mixed vegetables: Shredded Carrots, Cabbage, onion, Green onions/leaks, Capsicum (1 cups each)
3- Garlic: 5-6 cloves, minced
4- Soya Sauce: 2 Tbs
5- Vinegar: 1 Tbs
6- Chinese Spice Mix: 2 Tbs
7- Salt: According to taste/requirements
8- Black Pepper: 1 Ts
9- Oil: 2 Tbs
10- Water: Enough for boiling the noodles
1- Boil enough water in a deep vessel for boiling 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 longer time while boiling the per boiled noodles will take at least 60% less. So, check the boiling time to time. Strain the noodles after boiling and cool them to avoid stickiness (add a little amount of oil while cooling them).
2- Heat a broad vessel and add 2 tbs oil. Let it heat up
3- Put the minced garlic and give them a quick stir.
4- Add carrots and capsicum first, 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 in high flame. DO NOT BURN THE VEGGIES. 😉
5- Now keep adding soya sauce, vinegar to the veggies.
6- Mix the Chinese spice mix (market bought) in 2 tbs of water and add to the pan. Cook for a minute or so.
7- Add the boiled noodles to the mix 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.