Hakka Noodles/ Chowmein
Chicken/Veg Hakka Noodles/ Chowmein is an Indo Chinese Cuisine. Well we all know by now that the noodles are separately boiled till al dente and then drained and mixed with vegetables and few sauces. Some prefer chicken hakka noodles so for that boiled chicken is added to the noodles too. In fact prawns hakka noodles tastes delicious too.
I have fond memories of Hakka noodles, When I was in my teens I use to go to Nariman point for sunday outings with my dad and there we use to have these delicious and lip smacking Hakka noodle, hot and sour soup and fried rice too served by food truck. Yes.You heard it right ! Usually that time too in 90′ s there were few food trucks at Nariman point ( Mumbai – INDIA ) but due to some BMC issues they were not allowed to put up.
Here is my Recipe of Hakka Noodles/ Chowmein.
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- 250 gms boneless chicken
- 1 tsp ginger garlic paste
- 1 -2 cups of water
- 1 carrot chopped into long thin strips
- 1 -2 green capsicum chopped into long thin strips
- 1 red bell pepper chopped into long strips
- 1 yellow bell pepper chopped into long strips
- 5-6 spring onion bulbs, each chopped into halves
- 4-5 spring onions green finely chopped
- 5-6 cloves of garlic finely chopped
- 1 packet of hakka noodles
- 2-3 green chillies crushed ( optional)
- 7-8 tbsp oil
- 4 tbsp soya sauce
- 2-3 tbsp vinegar
- 1/4 tsp pepper powder
- 1-2 tbsp chilly sauce ( 1 tbsp more if need more spicy)
- salt to taste
HOW TO MAKE Hakka Noodles/ Chow mein :
- Clean, wash and chop boneless chicken into small or medium pieces and boil it with 1-2 cups of water, salt and ginger garlic paste. Once the chicken is done, dry out all the remaining water on high flame. Off the gas and keep aside.
- Boil 3-4 cups of water with some salt. Once the water boils, add the noodles and cook till al dente.
- Drain and immediately keep under running water ( cold) for few seconds Immediately transfer to a plate and drizzle some oil and mix well. ( by this step the cooking process of noodles will stop and nor will they will turn soggy)
- In a wok drizzle some oil add crushed or chopped garlic and fry for half a minute, add green chillies too ( optional) .
- Add spring onions and fry for a minutes.
- Add, salt, a pinch of pepper powder, 1 tbsp soya sauce, 1 tbsp vinegar.
- Add chopped carrots, capsicums,red and yellow bell peppers, boiled chicken and fry on high flame for half a minute.
- Add al dente noodles with the remaining soya sauce, vinegar, pepper powder and chilly sauce.
- Mix everything well on high flame, taste it and if needed add more sauces and pepper powder.
- Garnish with chopped spring onions and serve hot Chowmin with piping hot and sour soup & Singapore fried rice.
- Adding of green chilies are optional so if you do not want to add skip it. well in Restaurant’s chef do not add it, so if you wish not to add them, then skip it.
- If you are adding green chilies then adjust the chilly sauce say about add 1/2 tsp chilly sauce only if needed as the crushed green chilies added will enhance the spice.
- Adjust soya sauce, chilly sauce and vinegar as per your taste. Increase or decrease no of tbsp as per your preferences.
- You can add red chilly sauce or green chilly sauce in Chowmin both are fine.
- If you do not wish to add red and yellow bell peppers, you can skip adding them.
- The measurements as per mentioned above is according to my taste buds not more not less but you can adjust the sauces as per your preferences.
- FOR VEG VERSION : SKIP THE CHICKEN PROCEDURE REST FOLLOW THE RECIPE AS IT IS THE SAME FOR VEG LOVERS.
- FOR KIDS: Do not add chilly sauce nor green chilies crushed, I am sure they gonna enjoy the yummy chicken/ veg hakka noodles.
PREPARATION TIME: 15 Minutes.
COOKING TIME : 10-15 minutes.
TOTAL TIME: 25 – 30 Minutes.
SERVES: 2-3 Persons.