Cooking is a great skill to sharpen, no matter your gender. It allows you to explore entire countries and their cuisines, enjoy wonderful food and even save money without having to leave your kitchen.
And Indians love their food, especially their Indo-Chinese fusion. Whether it is hot and sour soup, Manchurian balls, spicy schezwan chicken or even the simple fried rice and hakka noodles, there is something comforting about the flavours that makes you crave it. And while restaurants make banging hakka noodles, constantly ordering takeout, especially for a family meal, can add up and make a dent in the monthly budget.
This is where having decent cooking skills comes into play. You can re-create restaurant-style cooking in your home, on a budget, while keeping you and your family’s nutrition and hygiene in mind.
Simran Shah (@relishbysimran), a food content creator, took to Instagram to share a video where she touched on a few basic mistakes you and many other people might be making when cooking Indo-Chinese food at home, especially hakka noodles.
Mistakes to Avoid When Making Hakka Noodles At Home
Making hakka noodles at home is pretty easy. It includes tossing together boiled noodles, vegetables, some protein and basic sauces. However, there are certain tips and tricks that restaurants use to make their food finger-licking good. style
The first mistake most people make is overcooking the noodles. Add them only when the water is boiling hot and cook them for exactly five minutes. Then rinse immediately under cold water. Toss with a little oil and refrigerate for about two hours for that perfect stir-fry texture.
Second, keep your vegetables crunchy. As soon as the vegetables hit the hot pan, add your sauces and toss quickly on high heat. That little crunch and bite is what makes all the difference.
The third little trick, use two forks to mix your noodles. It helps separate every strand and make sure the sauce coats evenly without breaking the noodles.
Ingredients:
* Hakka noodles
* Oil
* Garlic, finely chopped
* Ginger, finely chopped
* Green chillies, finely chopped
* Onion, sliced
* Cabbage, thinly sliced
* Bell pepper, thinly sliced
* Carrot, julienned
* Spring onions
* Red Chili Sauce
* Green Chili Sauce
* Soy Sauce
* Black pepper
* MSG, optional-but a great flavor booster
* Salt, to taste
Method:
For the noodles
– Bring plenty of water to a rolling boil. Add the noodles and cook for exactly 5 minutes
Drain, rinse immediately under cold water, toss with a little oil, and refrigerate for 2 hours.
For the Stir-fry
– Heat a wok or large pan until very hot.
– Add oil, then garlic, ginger, and green chillies.
– Add the vegetables and immediately start adding your sauces and noodles.
– Don’t let the vegetables sit and cook on their own, the vegetables will cook as you toss everything together.
– You want them to stay crunchy with that little bite. Don’t cook the vegetables and wait; keep everything moving and get the sauces and noodles in right away.
– Add the Red Chili Sauce, Green Chili Sauce, Soy Sauce, black pepper, and MSG, it using. Toss well.
– Add the chilled noodles and use two forks to gently toss everything together until every strand is evenly coated.
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