Hakka Noodles – Authentic Chinese Recipe
When you’re feeling hungry
And your tummy needs some love and care
And your fridge and pantry are absolutely bare!
Close your eyes and think of me
I’m real quick n’ easy to prepare….!
Yes absolutely authentic Chinese Noodles are quick and easy to prepare! No special ingredients required and no fuss at all! I’ve been making ’em for years now! They are super simple to make, extremely tasty and disappear in no time at all. By disappear I mean they end up my belly in no time and I would like to teach you how to pamper your tummy too with these awesome noodles!
As usual this recipe too is dotted with lots of tips and secrets. I’ve highlighted them at the end of this post to make it really easy for you to follow.
Ingredients for Two Servings:
Fresh Noodles – 250 Grams
Water – Enough for Boiling Noodles
Salt – To Taste
Garlic – 6 Cloves Finely Chopped
White Pepper – 1/4th Teaspoon
Garlic Chives – 1/4th Cup Finely Chopped
Spring Onions – 1/4th Cup Finely Chopped
Oyster Sauce – 2 Tablespoons
Dark Soy Sauce – 2 to 3 Tablespoons
Cooking Oil – 4 Tablespoons
Let’s get Cooking:
Fill a deep cooking dish with enough water to boil noodles. Add a teaspoon of salt and bring water to a rolling boil.
Add Noodles and stir gently on high-heat. Keep stirring and cooking till noodles are about 75% done immediately remove from heat and strain out all the water. Rinse noodles under tap water for 30 seconds to stop cooking process.
Strain well and place on large plate or tray. Place under the fan and allow to cool. Add 2 Tablespoons of Cooking Oil and ensure that oil coats all the noodles. Stir noodles occasionally to ensure even cooling.
While that’s being done, chop chop chop! Garlic, Garlic Chives and Spring Onions all should be finely Chopped.
Heat up Wok on low heat and add 1 and 1/2 Tablespoons of Cooking Oil. Add Chopped Garlic and sauté. When the Garlic begins releasing its awesome fragrance, add Noodles. Add Salt and White Pepper and then stir very gently. If you have a large wooden chopstick then stir with that. Be careful not to break up noodles when cooking. There is a reason why noodles are nice and long! So be careful! No one likes eating smashed up bits of noodles!
Once you the seasoning has been mixed well into the Noodles, add Soy Sauce and Oyster Sauce and stir. Turn heat up to medium-high and mix really well. When the Soy Sauce and Oyster Sauce are evenly distributed throughout the noodles, turn the heat up high and keep stirring gently.
After about 30 seconds or so, add the chopped Garlic Chives and mix into noodles. Turn heat off after stirring for a few seconds and add in the chopped Spring Onions. Mix in gently.
Your Hakka Noodles are done!
(Pictures clicked by my super talented and creative wife!)
That was easy and fun to make and fantastic to eat! This is gastronomical pampering of a different kind altogether. Enjoy with a Chinese Chicken side dish or even with egg!
Below is a quick run through of what we need to keep in mind when making Hakka Noodles –
- Always boil Noodles in rolling boiling water and never add noodles to cold water and then bring to boil.
- Cook Noodles till they are 75% done. They’ll complete cooking in the second park of this recipe.
- Pouring cool water over just-boiled noodles stops the cooking process and does not the Noodles get mushy.
- Adding Oil to the Noodles when they are drying will not allow them to stick together when drying and when cooking again later.
- Use a good quality iron wok to get the most authentic Asian flavors.
- Do not let Garlic turn brown while sautéing. This will make the Noodles bitter!
- Do not cook Spring Onions. They will cook out in the residual heat and release their sweetness that way!
I do hope that you have enjoyed making this recipe as much as what I have! Be sure to make this one and enjoy!