| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 204 | 8.6g | 1.1g | 27.4g |
| sugars | fibre | protein | salt |
| 4.5g | 2.9g | 5.7g | 1.03g |
Why I Love Bangladeshi Hakka Noodles
I’ve always had a deep love for dishes that explode with unique and vibrant flavors. One dish that holds a special place in my heart (and palette) is the Hakka Noodles. This magnificent recipe has its roots in Bangladesh but is also wildly popular across other parts of Asia. It’s a delightful mix of stir-fried noodles enveloped in a thick sauce, decked out with a variety of fresh vegetables and seasoned to perfection. In every bite, you can experience a robust layering of flavors that instantly transports you to the bustling streets of Dhaka, where street food vendors serve this delicacy in large, steaming woks.
Hakka Noodles – A Melting Pot of Flavors
What sets Hakka Noodles apart is its ingenious blend of simplicity and complexity. At first glance, it looks like ‘just another noodle dish’, but it’s so much more than that. An elaborate dance of freshly chopped veggies, finely minced garlic and ginger, a sprinkling of soy, a dash of chili, a touch of vinegar, and finally, the hero of the dish – perfectly cooked Hakka noodles. The beauty of this dish is that while it pays homage to traditional Bangladeshi flavors, it also leaves room for you to get creative and add your personal touch to it.
Inspired By The Masters
I must admit, this dish was partly inspired by the celebrated Chef Gordon Ramsay. His philosophy of keeping the ingredients minimal and allowing their natural flavors to shine through resonates with me deeply. While this isn’t one of his recipes, adapting his approach has allowed me to bring modest yet flavorful dishes like the Hakka Noodles to my kitchen.
In terms of what dishes work well with Hakka Noodles, you could pair it with a simple side of shrimp dim sum or enjoy it with chicken satay stir-fry. Either way, it’s a wholesome and fulfilling meal.
Having grown up in Texas, blending different cuisines and finding connections between the seemingly unrelated has always been a part of my life. The Hakka Noodles is a testament to that spirit—a bit of Bangladesh in a Houston home kitchen. Here’s to many more culinary adventures and delightful meals!
What You’ll Need
- 2 cups Hakka noodles
- 2 tablespoons canola oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 medium-sized onion, thinly sliced
- 1 medium-sized carrot, thinly sliced
- 1 medium-sized bell pepper, thinly sliced
- 1 cup sliced cabbage
- 1/2 cup sliced mushrooms
- 2 finely chopped green chiles
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon chili sauce
- 1 teaspoon black pepper
- Salt to taste
- Green onions for garnish
Method
Step One
First, boil the hakka noodles as per instructions on the package. Once cooked, drain and rinse them with cold water, then set them aside.
Step Two
Heat the canola oil in a large pan or wok over medium heat. Add the finely chopped garlic and ginger. Stir them in the oil until they are fragrant.
Step Three
Add the thinly sliced onion to the pan and sauté until it becomes translucent. After that, add the sliced carrot, bell pepper, cabbage, mushrooms, and finely chopped green chiles. Stir-fry the mixture for about 5 minutes, or until the vegetables are tender.
Step Four
Add the cooked hakka noodles to the pan. Pour in the soy sauce, vinegar, and chili sauce, then season with black pepper and salt according to taste. Mix everything together and ensure all the ingredients are well blended and the noodles are well coated with the sauces.
Step Five
Cook the mixture for another 2 minutes, then turn off the heat. Garnish the hakka noodles with some fresh green onions and serve hot. Enjoy your homemade hakka noodles!
