If I landed at my husband’s (my then classmate’s) home around evening, I’d always find him gorging on this Hakka noodles. Obviously I’d get my share :). She uses a bunch of non-traditional ingredients like cauliflower and green peas that are not common in the actual Indo-Chinese recipe. I used to say such good things about it in my circle that they demanded to try it out as well. On request my mother-in-law made two boxes for me to take to my friends. They loved it!!
I never really tried to make it myself. I always thought it’d never turn out to be the same. Sometime back in my visit to the local Indian grocery store, I saw some egg noodles (which isn’t common around here). I picked them up and called my mother-in-law. With her recipe I made this seemingly simple yet deceptively tasty dish which has a bong twist to it.
- 1pkt noodles boiled as per package direction ( I used Ching’s egg noodles )
- 2 eggs
- 1/2lb shrimp cleaned
- 1/2 cup small florets of cauliflower
- 2 baby carrots cut into thin sticks
- 1/2 cup green peas
- 1/2 cup chopped green onions
- 2 green chilies chopped
- 1tsp. dark soya sauce
- 1tsp. black pepper powder
- Salt to taste
- Vegetable oil
Take a frying pan and heat 1tsp. oil. Break both the eggs and scramble them. Cook for a minute and remove.
In the same pan heat another spoon of oil and fry the shrimps on medium heat till they are cooked. Remove and reserve.
Take water in a sauce pan and bring it to a boil. Add all the vegetables other than chili and green onion to it. Cook them on high heat for 2-3 minutes. Drain the water and dunk all these vegetables in cold water. This will help to retain the color and shape of the vegetables.
In a wok heat rest of the oil and add green chilies to it. Fry on low heat for about a minute. Drain the water of the boiled vegetables and throw them in the wok. Fry them on high heat for another one to two minutes before you add boiled noodles and shrimps to it.
Add salt, soya sauce and black pepper powder. Stir fry on medium high heat till all the cooked ingredients and noodles are well combined and the noodles are no longer soft but little crispy. Garnish with chopped green onion and serve hot.