Chicken Hakka Noodles
The group of Chinese people living in Kolkata are said to have made these noodles first. Gradually it became popular in other parts of Kolkata and slowly moved out of West Bengal to be popular throughout the country. Hakka noodles are available not only at small snack bars or eating joints but also at famous restaurants of India.
100 grams of chicken Hakka noodles contain 153 calorie. This dish has a perfect balance of carbohydrate, protein and nutrition. This dish can be savored by everyone and is quite healthy and filling.
Chicken Hakka Noodles
1 packet (100 grams) Chinese noodles
½ pound chicken thinly sliced
2-3 sliced green chillies
2 tbsp. finely chopped garlic
1 onion thinly sliced
1/2 cup thinly sliced Cabbage
1 carrot medium size
1 cup thinly sliced capsicum(Red/Yellow/Orange)
1/4 cup finely chopped spring onion greens
2 tsp soya sauce
2 tsp vinegar
1/2 tsp Chilli sauce
1 tsp Ajinomoto
2 tbsp Oil
Salt and pepper powder to taste
Bring water to boil.
Add 1 tsp oil and salt to it. This prevents the noodles from sticking to each other
Add the noodles and let them cook for 2 minutes.
Don’t overcook as they will become sticky.
Drain the noodles in a colander and run cold water over it to prevent it from sticking to each other.
Heat oil in wok.
Add chopped garlic. Sauté it well till it becomes brown in color.
Add sliced onion, green chillies and thinly sliced chicken. Sauté fo2 min.
Add all sliced veggies.( carrots, cabbage and capsicum)
Now add soya sauce, chilli sauce, vinegar and ajinomoto. Mix everything well.
Finally add noodles, salt and pepper. Toss everything well and garnish with chopped spring onion
For The Vegetable Balls
3 cups finely chopped cabbage
1 1/4 cups carrot , grated
1/2 cup chopped onions
2 tbsp cornflour
5 tbsp plain flour (maida)
3 to 4 clove of garlic (lehsun) , finely chopped
1 slit green chilli , finely chopped
salt and freshly ground black pepper powder to taste
oil for deep-frying
For The Sauce
1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
1 cup clear vegetable stock or water
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup of water
2 pinches of sugar
2 tbsp oil
salt to taste
For the vegetable balls
Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl. Mix well.
Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.
For the sauce
Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.
How to serve
Just before serving, put the vegetable balls in the sauce and bring to a boil.
Source: Tarla Dalal.com