Chicken Hakka Noodles
HAKKA noodles are most commonly found in Indian Chinese
cuisine, they are delicious. It's a thin flat rice noodle The noodles are named after the Hakka people of China but this is purely Indian! They can be made with either chicken or vegetables (or a mix of both).
In India and other regions with significant Indian populations, the locally known "Hakka cuisine" is actually an Indian adaptation of original Hakka dishes. This variation of Hakka cuisine is in reality, mostly Indian Chinese cuisine. It is called "Hakka cuisine" because in India many owners of restaurants that serve this cuisine are of Hakka origin. Typical dishes include 'chilli chicken' and 'Dong bei chow mein' (an Indianised version of real Dongbei cuisine), and these restaurants also serve traditional Indian dishes such as pakora. Being very popular in these areas, this style of cuisine is often mistakenly credited of being representative of Hakka cuisine in general, whereas the authentic style of Hakka cuisine is rarely known in these regions.
Hakka Noodle ( boiled al dente in water with salt) - 200 gm
Julian Carrot - 1/2 cup
Julian Capsicum - 1/2 cup
Julian onion - 1/2 cup
Garlic chopped - 2 tbsp
Pepper Pd - 1/2 tsp
Soya Sauce - 1 tsp
Boiled chicken shredded - 1/2 cup
Spring Onion - 1/ 4 cup
cuisine, they are delicious. It's a thin flat rice noodle The noodles are named after the Hakka people of China but this is purely Indian! They can be made with either chicken or vegetables (or a mix of both).
About Hakka Cuisine:
Hakka cuisine, or Kuhchia cuisine, is the cooking style of the Hakka people, who originated in the southeastern Chinese provinces of Guangdong and Fujian, but may also be found in other parts of China and in countries with significant overseas Chinese communities.There are numerous restaurants in Hong Kong, Indonesia, Malaysia and Singapore serving Hakka cuisine.In India and other regions with significant Indian populations, the locally known "Hakka cuisine" is actually an Indian adaptation of original Hakka dishes. This variation of Hakka cuisine is in reality, mostly Indian Chinese cuisine. It is called "Hakka cuisine" because in India many owners of restaurants that serve this cuisine are of Hakka origin. Typical dishes include 'chilli chicken' and 'Dong bei chow mein' (an Indianised version of real Dongbei cuisine), and these restaurants also serve traditional Indian dishes such as pakora. Being very popular in these areas, this style of cuisine is often mistakenly credited of being representative of Hakka cuisine in general, whereas the authentic style of Hakka cuisine is rarely known in these regions.
Ingredients:
Hakka Noodle ( boiled al dente in water with salt) - 200 gm
Julian Carrot - 1/2 cup
Julian Capsicum - 1/2 cup
Julian onion - 1/2 cup
Garlic chopped - 2 tbsp
Pepper Pd - 1/2 tsp
Soya Sauce - 1 tsp
Boiled chicken shredded - 1/2 cup
Spring Onion - 1/ 4 cup
Method:
Take a wok and pour a tbsp of oil and let it get smoky hot then add all ingredients except noodles and saute for only five minutes.....then add the noodles and toss well and garnish with spring onion...and serve.
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