Hakka Noodles (Indian Chinese Noodles)
スパイシーな醤油味に染まる！インド中華を代表するツルツルの細麺
Description
Thin dried noodles made of refined wheat flour (Maida), said to be brought by Hakka Chinese immigrants. Stir-fried spicily with Indian soy sauce and chili sauce.
Classification: For Youth,Noodles,Indian Chinese
Shops selling Hakka Noodles (Indian Chinese Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Wheat flour
- Salt
- Water
Instructions
- Put Hakka Noodles in massive boiling water, boil al dente, drain, coat with a little oil.
- Fry garlic, ginger, julienned veg (cabbage/peppers) on high in a wok.
- Add boiled noodles, flavor with soy sauce, chili sauce, vinegar, stir-fry until fragrantly mixed to complete 'Hakka Noodles'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese yakisoba noodles or pasta (different texture but as stir-fry noodle sub)
Pairing
Chicken Manchurian, Chili Paneer
Trivia
[Hardcore] 'Hakka' refers to the Hakka Chinese. Began when Chinese immigrants settling in Kolkata arranged spices/sauces to suit Indian palates; now an immovably popular national food in stalls/restaurants across India.
Eating tips & etiquette
[Unique Usage] Twirl noodles with a fork, coating them in bright red Chili Chicken sauce, slurping junk umami and heat together!
Allergen
Wheat