An Indo-Chinese Affair - Hakka Noodles

Thanks to few chinese inhabitants of old in India - we do a roaring business with Indianised Chinese Cuisine spurred by them. In short, Indo-Chinese. My take on chinese cuisine is its simplicity, straightforward ingredients leaning in on health conscious preparation , like steaming and stir frying. Of course I am not talking about strictest Chinese cuisine where you would probably be hard pressed to even breath freely - I see a raised eyebrow? Oh well - I suggest that you should sniff a bit around that dumpster lying behind a chinese restaurant! Somehow I feel that stink is better than the one cooked inside!!!!!!!!!!



*Ahem* Too much malodor and before you say this post reeks lemme move over to a simple Chinese affair which I present to you sans stench :) I recently went to an Indian store and explored all the aisles and this Hakka Noodle packet caught my eye - with memories gushing in, of my single-yet-not-alone days when I would try my hands at cooking anything and everything -- other than sambars/rasams/usual south-indian-oft-bored-to-death-food, noodles were something I would make (Macaroni too!) and make faces like a lofty chef -- mm! Coming back to my reverie I put one packet in my cart and rushed back home. The dinner was simple - yet favourable to touch,smell,senses and yes memories :)

Ingredients
1 packet Hakka noodles ( approx 400-500 gms)
1 carrot,chopped into juliennes
1 capsicum, chopped into juliennes
1 onion,chopped
2 sping onions, chopped whites and greens seperated
1 cup of chopped cabbage
1 cup soya chunks ( for the protein of course!)
1-2 tbsp Soy sauce
1 tsp Hoisin Sauce (optional)
Chilli sauce to taste
Salt and pepper to taste


Method

1.Boil water and cook the noodles for few min till soft. Add the soy chunks till it softens. In a saute pan, add some peanut oil and saute onions and spring onion whites.



2.Add the capsicum,carrots and cabbages and saute till lightly softens.



3.Add the salt, pepper, sauces - give it a toass and then add the noodles and soya chunks and saute in high heat for about 5-7min.



4.Garnish with spring onion greens and serve hot :)



Simple does it :) Off this goes to my event A.W.E.D - Chinese



The deadline is on the 15th of this month. So dont forget to whip up your wok's in mid air with your stir fries and other chinese creations. I am waiting with open arms and closed nose!! hehehe Jus kidding - Remember Its 500% vegetarian/Vegan. :)