BM# 63: Journey through the Cuisines
Week 1: Bengali Cuisine
Day 8: H for Hakka Noodles
Calcutta (or more recently Kolkatta) is known to be the first place where Chinese migrated in the late 18th and 19th centuries. They brought along their Chinese seasoning and cooking techniques that were adapted to Indian tastes which developed into the popular Indo-Chinese cuisine that we all enjoy today.
Ok now coming back to our Hakka Noodles. I made the recipe from Soma’s blog a few times in the past but never blogged about it. The main component of the noodles is the spicy sauce made with garlic, ginger, chili sauce and tomato paste (or ketchup). The other usual Chinese ingredients soy sauce and vinegar also make an appearance here. Soma says she uses dark soy sauce that she gets from Calcutta, but I used regular low-sodium soy sauce and it tasted fine to me.
I added some sauteed tofu to the noodles to add protein to the dish, but feel free to add egg or paneer or anything else to make it more substantial.
Recipe from Soma’s Ecurry:
For the Noodles & Veggies:
- 1 200 gms packages Noodles Egg Noodles of Hakka or
- 1 Carrot Large , shredded or cut into thin matchsticks
- 1 Bell pepper , thinly sliced
- 1 beans cupFrench , sliced
- 1 Onion Small , thinly sliced
- 4 ~ 5 Green Onions , sliced
- 1 tsp Red Chili flakes
- 4 tbsps Sesame Oil
- 2 tbsps Soy sauce
- 1 tbsp Vinegar
- To taste Salt
For the Sauce:
- 4 cloves Garlic
- 1 Ginger " piece, finely grated
- 1 tbsp Sriracha chili sauce or other
- 2 tbsps Tomato paste Ketchup or
- 1 tbsp Sesame seeds
- Make the sauce: Blend all the ingredients for the sauce in a blender to a smooth paste. Make sure that the sauce is not too runny.
- Cook the noodles as per package directions (put the noodles into boiling water and boil for 3~4 minutes, then drain and spread on a large plate or baking sheet with a drizzle of oil to avoid sticking together.
- In a large wok or skillet, heat 2tbsp sesame oil and add the cubed tofu. Cook on medium high heat until golden brown on all sides. Remove onto a paper towel lined plate and set aside.
- Wipe the wok or skillet and heat 2tbsp sesame oil, add chili flakes and onions. Cook on medium-high heat until the onions turn translucent. Add the ground paste and salt; cook for 2~3 minutes or until the raw taste of the garlic disappears.
- Lower the heat and add soy sauce and vinegar. Mix well.
- Increase the heat and add the bell pepper, carrot and beans; Cook till the veggies are crisp tender, they should still retain their color and crunch.
- Add the shredded cabbage and cook for 1~2 minutes. Finally add the noodles, combine till all the ingredients are well mixed together. Cook for 3~4 minutes for the flavors to mingle. Sprinkle with chopped green onions and serve hot!!