Hakka Noodles

Indo-Chinese is a popular type of cuisine in Asia. When I was volunteering at the ashram in the outskirts of Bangalore, I frequently took a bus to the main town to eat vegetarian hakka noodles. The summer of 2008 was the last time I had hakka noodles until Raman and I visited his parents last month. His mom (dolly auntie, as you all know her) made the most delicious hakka noodles ever! The dish was filled with vegetables and color, just like my Pops likes his food!

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Raman eating a bowl of this recipe = Rama n’ Noodles

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Ingredients: Serves 4.

• 1 ½ tbsp. oil
• 1 tbsp. chopped garlic
• 1 tbsp. shredded ginger
• ½ tsp. cumin seeds
• ¼ tsp. salt
• 1 tbsp. low sodium soy sauce
• 1 tsp. ground fresh chili paste
• ½ cup long sliced red onion
• 1/3 cup chopped green onions
• 1 cup thinly sliced carrots
• 2 cups sliced cabbage
• 1 cup sliced mushrooms
• ½ cup chopped tomato
• 1 cup roasted vermicelli (I used the Bambino brand)
• 2 cups water
• about 10 mint leaves

Assembly:

1. In a wok, heat oil on medium heat.
2. Add garlic, ginger, and cumin seeds. Cook until browned.
3. Add red onion. Cook until browned.
4. In the following order, add mushroom, cabbage, carrots, tomato, green onions.
5. Add soy sauce, salt, and chili paste.
6. Cook for 3-5 minutes or until vegetables are cooked and soft.
7. Turn heat to low-medium.
8. Add vermicelli and mix for 1 minute.
9. Add 2 cups water and mix well. Make sure all vermicelli is submerged in water. (Any vermicelli that is on the wok will become hard.)
10. Cover and let cook until boiling.
11. After five minutes, add mint leaves.
12. Cover again. Cook until moisture is gone.

PRITY IDEAS:

• Top with fresh mint leaves.

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祝你吃饭！
Pri

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my pops taught me to add loads of veggies to my food for the color & health benefits

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step 9

we took a field trip to the Gulatis’ beautiful backyard for some mint leaves and Raman came back with a flower… cho chweet 🙂

step 11

steamy