“Yummy” Mummy Hakka Noodles

Hakka Noodles, Manchow Soup, Chili Paneer, Gobi Manchurian–these are all classic Indo-Chinese dishes. In the late 19th century, a number of Chinese immigrants of the Hakka ancestry resided in Calcutta, India. They introduced their wonderful cooking to the Indians, who in turn, adapted these dishes to their tastes, peppering Chinese seasoning and techniques with Indian twists.

The best Hakka noodles I’ve eaten combines feather light touches of soy sauce, rice wine vinegar, ginger shavings and cilantro with stir-fried veggies. The result is delicate, spring-like flavors, wrapped around ever-comforting noodles.

My version replaces rice wine vinegar with orange juice in an attempt to woo my toddler son. Of course, once I hear him say the noodles are “delicious” I start sneaking in some proteins by adding crispy tofu sticks. The result? The noodles went from being “delicious” to “yummy.” For those uninitiated in toddler-speak, it simply doesn’t get better than “yummy.” From Chinese Hakka noodles to Indo-Chinese Hakka to now Yummy Hakka….that’s three degrees of separation and counting.

Assembling the Ingredients:

1/2 cup each of these vegetables, all cut into julienne strips: green/orange bell peppers, radish, carrots and mushrooms.

1/2 cup firm tofu, cut into cubes after it has been drained and pressed with a cast iron or heavy pan for minimum half hour (to drain away all moisture)

1 tbsp. oil + 1/2 tsp. sesame oil

1/2 tbsp. ginger, cut into julienne strips

1/2 tsp. garlic, minced

1/2 tsp. Kashmiri red chili or 1/4 tsp. cayenne pepper

1-1 1/2 tsp. salt

150 grams Hakka/chowmein noodles (wheat-based noodles)

1 1/2 tbsp. soy sauce

1 1/2 tbsp. orange juice

2 tbsp. coriander, finely chopped

Firing Up the Stove:

1. Heat 1/2 tsp. sesame oil in a wok on high for 2 mins. Add the tofu cubes, 1/4 tsp. salt and 1/4 tsp. cayenne pepper. Saute for 3-4 mins., allowing one side to turn golden brown and crisp, before flipping and crisping on other side.
2. Turn off the stove, julienne tofu into strips. Set aside.
3. Heat 1 tbsp. oil on high for 2 mins in the wok. Add 1/2 tbsp. ginger and 1/2 tsp. garlic. Roast for 30 secs. to 1 min.
4. Add 1/2 cup each of carrots and radish. Season with 1/2 tsp. salt and stir-fry for 3 mins, constantly stirring to prevent browning or sticking to wok.
5. Add bell peppers and 1/4 tsp. salt. Continue stirring and sauteing on high for another 3 mins.
6. Add mushrooms and 1/4 tsp. salt. Stir and saute for 2 mins.
7. Add tofu. Stir and saute for 1 min.
8. While the veggies are cooking, boil some water in a pan or kettle.
9. Add the noodles to boiling water and cook until all the individual noodle strands separate. After the strands separate, cook noodles for an additional 30-45 secs. With the Hakka noodles, it took me 5 mins.
10. Immediately, strain the noodles under cold water to stop the cooking.
11. Heat 1/2 tbsp. oil in the wok on high. heat. Add noodles and saute for 1 min. This will cause any excess moisture from the noodles to evaporate.
12. Add 1 1/2 tbsp. each of soy sauce and orange juice and mix well with the noodles, approximately 30 secs.
13. Add the veggies, mix thoroughly with the noodles using tongs and stir-fry for 1 1/2-2 mins. Turn off the stove.
14. Garnish with the cilantro.

Eating With Your Eyes: