Another hot-selling street food dish in India. It definitely can be called the king of Chinese street food!
And the best part is, it hardly takes any time to make this one.
This is one of our patent weekend eve meals. It has an enough mix of vegetables and meat and sauces in it that doesn't need any other accompaniment.
I can't wait for dinner now!
15 - 20 Minutes
20 - 25 Minutes
2 (for chinese lovers)
2 - 3 tbsp
1.5 large, cut into matchsticks
1 large, cut into matchsticks
500 gms, shredded
2 bunches / 7 - 4 stalks, chopped
2 - 3 breasts, boneless, chopped
In a large casserole, heat the required amount of water to cook the hakka noodles (as per the instructions on the pack).
Once the water is boiled add a little oil to it and salt. Break the brick of hakka noodles into half and drop them in the hot water.
Once they start getting cooked, separate them with a fork. They should get cooked in 5 - 10 minutes maximum. Leave them with a slight crunch, and do not allow them to overcook.
Once cooked, pour the noodles into the strainer and drain all the water. Flush with cold water to stop the noodles from overcooking.
Sprinkle some oil on the noodles and toss them and set them aside, till all the vegetables are cut and ready.
Wash and cut the carrots and capsicum into matchsticks, about 2-3mm thick and as long as you want them.
Shred the cabbage, wash and allow to drain.
Wash and slice the spring onions.
Keep all the vegetables in one plate and keep a glass of water close by.
Wash and chop the chicken into required sized chunks.
ALL THE COOKING HAS TO BE DONE ON THE BIGGEST BURNER AND ON THE HIGHEST FLAME
Take a wok, and allow it to head on the highest flame till it starts smoking.
Add the oil to it and let it too, start smoking / fuming.* Do not worry that the oil is going to catch fire, as it wouldn't with just that much heat. But with smoking/fuming, I really mean it like how it would look if you left the gas on full flame and forgot for about 4 - 5 minutes. Literally smoking.
Then sprinkle some water on the vegetables, and mix them well in the plate.
Now, DO NOT BE AFRAID OR HESITATE, take a big fistful* of the mixed vegetables and toss them in the smoking oil. Do not let them sit there, hold the wok, don't take it too far from the flame and quickly stir the vegetables.
This should give the vegetables a nice smoky taste. Allow them to sizzle for 10 -15 seconds and then slowly add the rest of the vegetables.
(See in the picture below on the right hand side, you can see the vegetables smoking because the wok and the oil are extremely hot, and slightly moist vegetables were added to it)
The chicken would hardly take 2 - 3 minutes to cook.
Add the soya sauce, vinegar, salt and pepper to the wok and stir again.
Do not dump all the noodles at a go, but slowly add them thus separating them.
Stir regularly to make sure that the noodles get covered well with the sauce and the vegetables.
Take only a fistful for a start as we need the smoky flavour to be the strongest. The largest cooking flame that we have at home is almost 10 times smaller that the ones the street food Chinese kiosks use. That's why, only a handful of vegetables at first. If you add all the vegetables together, the wok won't have enough heat to sizzle them and give them a smoky flavour.
By not adding chicken to the dish, a veg version of this recipe is ready!