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Chinese Hakka Noodles

Chinese Hakka Noodles
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Method

  • Heat 3 tbsp of oil in a pan
  • Swirl the oil distribute evenly
  • TIP: You can use fish sauce or any thai sauce in the noodles, if lying in the house
  • Once the oil is heated, add 1 tbsp soya sauce
  • Add 1 tbsp of red and green chilli sauce
  • Now mix the sauces on a low flame
  • Add few chopped green chillies for some spice
  • Now add 1/2 tsp of chopped ginger and garlic
  • Stir well
  • Now add chopped bacon
  • TIP: You can also add sausage, ham, chicken, prawns
  • TIP: Using cold cuts ensures the overall cooking time is reduced
  • TIP: Due to the high fat content in the bacon, avoid using too much oil while preparing the dish
  • Stir quickly on the wok
  • Add the chopped mushrooms right after the bacon as it take sometime to cook
  • TIP: Do not wash the mushrooms as it releases water when cooked. Instead, use a damp cloth
  • Add 5-6 chopped button mushrooms
  • Stir it with the bacon and sauces in the pan
  • TIP: Add the noodles in batches
  • Add 1/3rd of noodles
  • Start folding the noodles with bacon and the sauces
  • Add the remaining portion of boiled noodles
  • Fold all the elements together
  • TIP: Avoid crowding the pan being used while cooking as the flavours wont get evenly distributed
  • Season the noodles with 1/2 tsp salt, black pepper, a tsp of vinegar
  • Stir all the ingredients together
  • TIP: To avoid the noodles from sticking, keep spreading them in the pan
  • In the same pan, push the noodles to a side and add some oil
  • Break an egg and scramble it
  • Once scrambled, integrate them with the noodles in the pan
  • TIP: Add the vegetables towards the end to ensure they remain crunchy and not overcooked
  • On a reduced flame, now add 1 tbsp of capsicum, carrots, spring onions and sprouts
  • Slowly, mix the vegetables with the noodles
  • Ready to serve

Kalyan Karmakar

Kalyan Karmakar

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