Chinese cuisine or should I say Indian Chinese cuisine ,brings in refreshed new taste in indian households, especially on weekends.
That explains the popularity of small chinese carts run by chinese looking nepali cooks.
Original chinese food is quiet different from the Indianised chinese food we eat today!
Some interesting facts about this loved cuisine:
Its said to have developed by a small Chinese community that lived in Kolkatta. Most of the chinese community in Kolkatta were from Hakka Origin. Chinese restaurants are quiet popular in Kolkatta as well.
I remember the Hot and Sour Soup I had ordered when in Singapore , which has primarily chinese population hence a strong influence on food as well. But it was terrible , to a palatte accustomed to indianised chinese taste.The soup had no resemblance to the one we have in India, even in the specialised elite restaurant chains.
Its quiet subjective issue. What might be terrible to us, might be a delight for the locals.
But these noodles are a sure delight ,especially for kiddos.
Ingredients:
200 Gms Hakka Noodles (I used chings hakka noodles)
2 Medium sliced Onions
1 Medium Sliced Capsicum
2-3 Spring Onions chopped
1 Cup Shredded Cabbage
10-15 Cloves Garlic finely chopped
1 Inch Ginger finely chopped
2-3 tsp Dark Soya Sauce
1 tsp Vinegar
1 tsp Green Chilly Sauce
1 tsp Crushed Pepper
1 tsp Namak Shamak
1/2 tsp Sugar
1 tbsp Oil
Boil 3-5 cups water in a pot and add 2 tsp salt once water begins to boil. Add the noodles and cook for about 8 to 10 mins.
Drain the noodles and refresh them with cold water. Add a tsp of oil and keep the noodles aside.
In a pan ,add oil and saute chopped ginger and garlic for 1 min. Now add the sliced onions and saute on high flame for 2 mins. Add capsicum snd spring onions and continue to saute. Now add shredded cabbage and mix. Add salt and pepper.
Reduce the flame and add the boiled noodles and mix together.
Add soya sauce ,vinegar and chilly sauce and sugar and mix together. Increase the flame and toss the noodles till the noodles and vegetables are well coated with the seasonings.
Transfer in a serving bowl and decorate with spring onion greens.
That explains the popularity of small chinese carts run by chinese looking nepali cooks.
Original chinese food is quiet different from the Indianised chinese food we eat today!
Some interesting facts about this loved cuisine:
Its said to have developed by a small Chinese community that lived in Kolkatta. Most of the chinese community in Kolkatta were from Hakka Origin. Chinese restaurants are quiet popular in Kolkatta as well.
I remember the Hot and Sour Soup I had ordered when in Singapore , which has primarily chinese population hence a strong influence on food as well. But it was terrible , to a palatte accustomed to indianised chinese taste.The soup had no resemblance to the one we have in India, even in the specialised elite restaurant chains.
Its quiet subjective issue. What might be terrible to us, might be a delight for the locals.
But these noodles are a sure delight ,especially for kiddos.
Ingredients:
200 Gms Hakka Noodles (I used chings hakka noodles)
2 Medium sliced Onions
1 Medium Sliced Capsicum
2-3 Spring Onions chopped
1 Cup Shredded Cabbage
10-15 Cloves Garlic finely chopped
1 Inch Ginger finely chopped
2-3 tsp Dark Soya Sauce
1 tsp Vinegar
1 tsp Green Chilly Sauce
1 tsp Crushed Pepper
1 tsp Namak Shamak
1/2 tsp Sugar
1 tbsp Oil
Boil 3-5 cups water in a pot and add 2 tsp salt once water begins to boil. Add the noodles and cook for about 8 to 10 mins.
Drain the noodles and refresh them with cold water. Add a tsp of oil and keep the noodles aside.
In a pan ,add oil and saute chopped ginger and garlic for 1 min. Now add the sliced onions and saute on high flame for 2 mins. Add capsicum snd spring onions and continue to saute. Now add shredded cabbage and mix. Add salt and pepper.
Reduce the flame and add the boiled noodles and mix together.
Add soya sauce ,vinegar and chilly sauce and sugar and mix together. Increase the flame and toss the noodles till the noodles and vegetables are well coated with the seasonings.
Transfer in a serving bowl and decorate with spring onion greens.
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