Hakka is word referred to a community in china and the term Hakka literally means the ‘guest among us’. The people in this community are famous for their hard work and simplicity. They often migrate from one place to another through out the world. Despite of their frequent migration they are famous for keeping their traditions alive. This is where the name was inspired for this very popular Indo-Chinesse dish.
I love Indo-chinese food. Now some of you guys out there wondering what is this Indo-chinese food. Its like chinese food are prepared in such way that suits indian palate. When I first moved to US and decided one day to order some chinese food. And to my surprise I did not find any familiar dishes on the menu like the top most ‘Hakka noodles’, Gobi Manchurian, Chilli Chicken and so on.
I was bit disappointed at that time as these use to be my favorite food and now I will not get any of these here. So, in order to fulfill my craving I have decided to try some of the dishes at home.
The key behind making this dish is you have cook on high heat without burning the vegetables and over cooking them. Also, preferably all the veggies need to be cut in slices about the same size.
- 1 package Chings Hakka egg noodles or any Egg Noodles
- 2 teaspoon olive oil
- 2 garlic cloves, thinly sliced
- 2 inch ginger, thinly sliced
- 1 large carrots, cut in Julienne
- 1 cup cabbage, thinly sliced
- 7-8 button mushrooms, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 white pepper powder
- 1/2 teaspoon hot sauce
- 1 teaspoon red chilli sauce
- 2 tablespoon dark soy sauce
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon vinegar
- 1/2 teaspoon sesame oil
- 1/4 cup green onions, chopped
- To start with, cook noodles as per package instructions. Once done keep it in cold water till you needed.
- Meanwhile, heat oil in a large skillet and add ginger, garlic, onions and cook until onions are slightly translucent.
- Add carrots, cabbage, green bell pepper and mushrooms to the pan and cook the veggies al dente over high heat.
- Mix dark soy sauce, white pepper powder, red chilli sauce, white vinegar and worcestershire sauce in one bowl. Pour the sauce mixture on the vegetable and stir well so that it coat all the veggies. Add salt if needed.
- Drain and add boiled noodles to the pan and toss gently.
- Add sesame oil on top and sprinkle with green onions and serve hot. Enjoy!