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Guide To Making Vegetable Hakka Noodles At Home

Guide To Making Vegetable Hakka Noodles At Home

What Are Hakka Noodles And Their Latest Trends?


Hakka noodles belong to a Chinese origin which consists of noodles fried with different sauces, vegetables, and meat. The Hakka are made with an unleavened dough where the baker doesn’t use leavening agents like baking powder or baking soda which give rise to the dough. The unleavened dough is cooked in boiled water. 


The Preparation Of The Hakka Noodles


Different noodles have to be stored in different methods; some demand a rock-solid cold environment in the refrigerator while some work well with normal temperature. One can check on the packet of the noodles on how to store them to add longer-life to the noodles. The typical stage of the preparation of the Hakka noodles requires an oil splash along with boiled salted water which one can find on instructions behind all the packets of noodles.


To make the noodles, one can empty them in a large bowl and add one table-spoon of oil in such a way that it spreads throughout the noodles to ensure they don’t stick together. 


How To Make Hakka Noodles Recipe


Now the noodles are ready, and hence the next job is to add chopped vegetables, spices, and a wide-variety of sauces which make them taste so good. Take all the chopped vegetables in a bowl and splash four tablespoon oil in the bowl which segregates the vegetables. 


One can put the stove on low flame and add soya sauce, schezwan sauce along with tomato sauce to the chopped vegetables and turn off the heat. One can garnish the Hakka noodles with chopped onions and serve it best on a rainy day. 


Here are some of the best types of Hakka noodles from which one can select to make at their home and some important cooking tips to follow while making Hakka noodles.


1. Boiled Hakka Noodles


To boil Hakka noodles, take some boiled water in a pan and add some oil and salt. Add noodles to the pan and mix them well. Boil the noodles on high-flame for 15-25 minutes or until they cook well. Drain the noodles in a bowl of cold water. One should also ensure that they don’t allow steam to pass through the boiled noodles as it can spoil the texture and tenderness of the noodles.


2. Parboiled Hakka noodles


The Parboiled Hakka noodles come in packets which are 75-80 per cent boiled by the manufacturer easing the task of the beginners. The preparation recipe of both boiled and Parboiled noodles is the same; the only difference is the time taken for cooking. One should only boil the Parboiled noodles for 10-15 minutes as they are 70-80 per cent previously boiled.


Apart from the delicious taste, the Hakka noodles also come along with various health and nutrition benefits. The Hakka noodles contain dough made from wheat or rice, making it a rich source of carbohydrates. One can also add vegetables and meat in the Hakka noodles to increase the protein content of the noodles.


How To Make Your Hakka Noodles Healthy


When choosing noodles for your meal, go for ones that don’t have maida or refined flour. Another thing you can look out for, is that the tastemaker in the pack is free of MSG, artificial additives, taste enhancers, colour, preservatives etc. Instead, choose tastemakers that have natural spices like turmeric, ginger and pepper to support a healthy digestion. This option is best suited for kids as well.


Also, ensure that there are no artificial sweeteners. If you can find antioxidant rich noodles like that is an added bonus. For instance, red rice hakka noodles are rich in the antioxidant, Anthocyanin and this is the pigment which gives it its reddish-purple colour. These are strong anti-inflammatory agents that also help promote skin and eye health.

Guide To Making Vegetable Hakka Noodles At Home


Benefits Of Healthy Hakka Noodles


Easy To Digest: Hakka noodles that have high fibre content because of whole grains help support healthy digestion.


Kid-friendly Nutrition: Healthy noodles have more antioxidants and are also very rich in necessary nutrients, iron, vitamin, phosphorus and fibre. A super simple way to introduce whole grains in a child’s diet since they love noodles.


Time-saving: The most valuable advantage is that these noodles are easy to make in less than 10 minutes. The noodles can be used in several recipes like Ramen, schezwan, chop suey etc.


Weight Management: Noodles made with whole grains are rich in fibre content which helps to slow down the digestion process and makes you feel fuller for a longer period. This in turn stops you from overeating or reaching out for unhealthy fast food in between your meals, thus promoting healthy weight management.


Origin Of Indianized Hakka Noodles


The Chinese had been visiting India for years to find Buddhist teachings. However, Yang Tai Chow was the first known Chinese to relocate to India for more desirable material possibilities. In 1778, he settled down in Kolkata, or Calcutta, the former capital of British India and the most accessible modern city from China by land.


Many followed him with most being Hakkas, and by the early 20th century there was Chinatown in Kolkata buzzing with enterprise. The Chinese found their fame and glory in India as restaurateurs. And the first Indo-Chinese restaurant to open in Kolkata some 85 years ago was Eau Chew. 


The Indian style of “Hakka Cuisine”, including Hakka noodles, originates with the vast variety of Chinese restaurants across India. They are owned and operated by people of Hakka origin. The Indian and Chinese cultures accepted each other, came together and fused gracefully in food culture. Giving rise to a completely new cuisine called the Indo-Chinese or the Indian Chinese. 


The style encompasses taste and flavours quite distinct from both Indian and Chinese cuisine which is why it is a genre in itself. It is bold, diverse, spicy – an experience all by itself. The Indo-Chinese flavours are enjoyed by Indian and Chinese communities alike, in countries like Malaysia and Singapore as well.


Hence for more information you can just simply reach out to Shiva Shakti.

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