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Tips and Tricks to Make Perfect Hakka Noodles Every Time



Understand the polite Hakka Chow Mian. It sounds deceptively simple—vegetable, protein, and noodle together—but when it’s made, the equation is doomed. Semolina noodles, half-cooked vegetables (or worse, meaty vegetables), sauces unevenly distributed – the saga continues. However, there are some foolproof methods that can really help make the noodle exactly the way you want it. But what could those silly ways be? This is a question that only a few can answer.

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choosing the right equipment

The first thing that really helps in making a great Hakka-style chow mein is choosing the right kind of equipment, as you will be dealing with high heat. One of the things a good Hakka Chow is supposed to do is ideally called “wok hei”, which should be translated as “breath of the wok”, referring to the smoky char that forms at the moment of cooking. I hit my nose. The second thing that is important is the surface area of ​​the vessel. The noodles need a little space to not stick to each other. The result is a lovely, perfectly cooked, chow mein. Ideally, look for a carbon-steel or iron skillet, preferably Chinese-made. Now, if you don’t have a skillet, a large pan will also work that can withstand high heat.

“Remember to keep your kadhai fresh,” said chef Rahul Arora, “a well-cooked kadhai can last a long time, provided you’re cooking in it regularly, and seasoning it from time to time.” . Heat salt in a dry skillet. A nice clean skillet results in a clean canvas, even at extremely high heat.”

Choosing the right type of fat

“Generally, to make a good chow mein, you’ll need a fat that has a high burning point. That’s because the skillet has to get really hot, then some of the fat will be added to it and the skillet is taken off the heat. The fat is then swirled around the pan before being put on the fire again. This process helps to make the skillet fairly non-sticky. The fat used to make Hakka-style noodles includes peanut oil , sunflower oil, lard, and other neutral-smelling fats that have a high tolerance for heat. The reason is simple – without high heat, the ‘breath of the skillet,’ or modest char, would not be achieved quickly enough to be poured into it. The chutney will not evaporate quickly, and there will be no caramelization of the sugar,” said Anand Puri of Trincas restaurant. Any flavor-enhancing fat, such as sesame oil, or chili oil, which will be added at the very end to finish off the dish, can be added. Therefore, choosing the right kind of fat is of the utmost importance to achieve a truly perfectly tossed noodle.

Some people like to cook the noodles al dente.

Cook Noodles Perfectly

Shiladitya Choudhury, Director, Plater Hospitality Pvt Ltd, said, “I prefer a double-egg, pale noodle. It’s really springy, and I like it cooked until al dente, no more, because otherwise the noodles would start to get pulpy. Huh.” Which, among others, is one of the popular chains of Chinese restaurants in Chowman, Kolkata. “Whatever noodles you choose, make sure you don’t over-cook it, but leave it just a tiny bit. This will finish cooking with the vegetables and protein,” he said. The second key is to ensure that the noodles are cooked until the desired ripeness, immediately removed and placed under running water to prevent further cooking, and many restaurants ensure the noodles are cooked. Add a few drops of oil. Stick to each other when they cool down and dry out a bit.

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order of vegetables

“The vegetables have to be in a certain order,” said Adarsh ​​Bhargava, owner of the newly opened Tsao Kitchen. “You can’t put hard vegetables at the end, because then you’ll leave them uncooked while the rest of the dish is ready. The idea is to cut all the vegetables the same size, so that they cook together and don’t look awkward, And add hard vegetables first and quick ripening vegetables first.” Things like carrots should go first, while green onion greens should be reserved for the end. This will ensure that the food cooks even and the vegetables should ideally be cooked through, but should remain slightly crunchy, not pulpy. Also, it’s important to use vegetables that cook quickly – broccoli, cauliflower, cabbage, pak choy, green beans, carrots, bell peppers, mushrooms are all great additions to a good chow mein.


Chicken is a popular addition to chow mein.

Choosing Protein

The proteins added to Hakka Chow Mien include mostly chicken, prawns, eggs and pork. Tofu is sometimes used in a vegetarian version, but it is not very popular. “Generally, for a Hakka-style noodle, you cook the vegetables and protein separately, and add the proteins at the very end of cooking. Also, it’s important to make sure the pieces are the same size as the vegetables. It looks really good, and the dish cooks evenly,” said Richik Dey, partner at Kimly Restaurant, Tangra. “We usually like a combination of two or three proteins, but no more.”

weather in phases

“Don’t start seasoning at the very end. In the end, this can result in the chow mein being less seasoned. Instead, have all of your sauces mixed and ready to go. Plus, get all the other seasonings off before you start cooking.” Cook because it’s a high-flame recipe,” notes Janice Lee of Po Chong Sauce. This step is important because a high flame burns the food in a matter of seconds, and that feed can be completely burned in a few seconds.

Chicken Hakka Chow Mien


150 grams egg noodles

100 grams boneless chicken breast, cut against the grain into small slices (about 3/4-inch)

50 g carrot julienned

25 grams. Mushrooms, finely chopped

50 g Cabbage, julienned

10 grams green onion leaves, finely chopped

25 grams. Onion, finely chopped

5 grams minced garlic

1 tablespoon light soy sauce

1 tsp dark soy sauce

2 tsp vinegar

1 teaspoon oyster sauce (optional)

1/2 tsp sugar

1/2 tsp white chili powder

1/2 tsp chicken stock powder (optional)

salt to taste

4 tablespoons peanut or sunflower oil (for cooking)


Cook the egg noodles according to package directions, but pull them out when they are slightly reduced, about 1 minute before the indicated cooking time. Wash thoroughly with cold, running water, apply a spoonful of oil and massage it in, so that the strings do not stick together.

Mix vinegar, sugar, chicken powder, oyster sauce and white pepper in soy sauce with 2 tablespoons water. Apply 1 tablespoon of this spice on the chicken. Reserve the rest.

Heat the skillet until it gets really hot. Add oil, swirling it, then skim off excess oil, leaving about 1 tablespoon in the skillet. Add the chicken and fry over high heat until the color of the chicken changes, about 2–3 minutes, depending on the heat of the skillet and the size of the chicken pieces. Remove chicken. In the same pan, add the remaining oil and without waiting for the oil to heat up, add the garlic immediately. Saute the garlic for 15-20 seconds, or until it becomes fragrant.

Then, add carrots. Fry for 60 seconds, then add the mushrooms, onions and cabbage, stirring each vegetable before each new addition. Add a pinch of salt and fry them until the cauliflower is wilted and a slight aroma comes out, about 1 minute.

Add the noodles, mix it with the vegetables, then add the sauce and stir well so that the sauce covers the noodles and vegetables well. At this time, check the salt and sugar, add more pepper if needed. This is the point when the chicken should be tossed along with any accumulated juices, and the noodles will be tossed for 1 more minute to thoroughly incorporate the chicken.

Finally, finish with the green onions, stir them, then remove from heat and serve immediately.


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