Tips and tricks for making perfect hakka noodles every time

Imagine the humble Hakka Chow Mein. It sounds deceptively simple – vegetables, protein, and noodles lumped together – but when it’s made, that’s when the equation is ruined. Soggy noodles, semi-cooked vegetables (or worse, juicy vegetables), unevenly distributed sauces – the saga continues. However, there are some foolproof methods that can really help in making pasta exactly the way you want it. But what are those foolproof methods? This remains a question that few may be able to answer.

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Choosing the right tools

The first thing that helps in making a great hakka food dish is choosing the right kind of instrument, because you will be dealing with the high heat. One of the things a good Hakka food should ideally have is what’s called “wok hai,” loosely translated as “same wok,” to refer to the smoky coals hitting the nose the moment it begins cooking. The other important thing is the deck space. The pasta needs a little space to make sure they don’t stick together. This results in a beautiful chow dish, cooked to perfection. Ideally, look for a carbon steel or iron skillet, preferably tray-made. Now, in the absence of a frying pan, a large high-heat frying pan will also work.

“Remember to keep your pans fresh,” said Chef Rahul Arora, “a well prepared pan can last for a good amount of time, provided you cook in it regularly, and season it from time to time. Heating the salt in a dry frying pan at a very high temperature, results in Also to have a good clean pan, much like a clean cloth.”

Choosing the right type of fat

“Generally, to get a good meal, you will need fat with a high burning point. This is because the pan will have to be heated until it is really hot, then some fat is added to it and taken away from the heat. The fat is then stirred around the pan before it is put on the fire. Again, this action helps make the pan completely non-stick.The fats used to make hakka noodles include peanut oil, sunflower oil, lard and other neutral-smelling fats that can withstand a high temperature.The reason is simple – no high heat Wok or light charcoal won’t get ‘napped quickly, and the sauce you pour in won’t evaporate quickly, Anand Puri of Trinkas Restaurant pointed out that there will be no sugar caramelization. Flavoring fats, such as sesame oil, or pepper oil can also be added. Spicy, which can be added at the end, to finish the dish.Therefore, choosing the right type of fat is actually very important to get perfectly crusty pasta.

Some prefer the pasta to be fully cooked.

Perfect pasta cooking

“I prefer the double egg yellow pasta. It’s really vibrant, and I like it until it’s fully cooked, nothing more, because otherwise the pasta starts to get soft,” said Chiladitya Choudhury, Director of Platter Hospitality Pvt Ltd, which features, among other things. Chowman, one of the famous Chinese restaurant chains in Kolkata. He added, “Whatever types of noodles you may choose, make sure not to overcook them, but leave them just a little. You’ll finish cooking with the vegetables and protein.” The other key is to make sure that after cooking to the desired doneness, the noodles are promptly removed and put under running water to prevent any further cooking, and many restaurants tend to add a few drops of oil to ensure the noodles are not overcooked. They stick together when cool and slightly dry.

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Arrange the vegetables

Vegetables should be in a certain order,” said Adarsh ​​Bhargava, owner of the newly opened Tsao Kitchen. “You can’t put the tough veggies at the end, because then they will remain uncooked while the rest of the dish is ready. The idea is to keep all the veggies cut to the same size, so that they cook together and don’t look weird, and also to put the toughest veggies first and those that cook quickly at the end. “. Things like carrots should go in first, while green onion greens should be reserved for last. This will ensure even cooking and the vegetables should be cooked to perfection, but still slightly crunchy and not mushy. Also, using quick-cooking vegetables is key—broccoli, cauliflower, cabbage, pak choy, green beans, carrots, bell peppers, and mushrooms are all great additions to Chow Mien.


Chicken is a popular addition to chow mein.

protein picking

Proteins added to Hakka Chow Mien mostly include chicken, shrimp, eggs, and pork. Tofu is sometimes used in the vegetarian version, but it’s not very popular. “Generally, for Hakka-style noodles, you can cook the vegetables and protein separately, and add the protein near the end of cooking. Also, it’s important to make sure the pieces are roughly the same size as the vegetables. Tangra: “It’s really great, and the dish also ends up cooking evenly.” “We generally like a mix of two or three proteins, but no more.”

The season in steps

“Don’t start seasoning at the end. In the end, this may result in your dish being slightly seasoned. Instead, mix up all your sauces and you’re ready to go. Also, get all the other seasonings out before you start cooking, because this is a high-flame recipe.” ,” Janice pointed out to me from Pu Chong Sauces. This step is critical because a high flame results in food charring in just a few seconds, and a few seconds can take that charcoal to a complete burn.

Chicken Hakka Chow Mein


150 gm egg noodles

100g boneless chicken breast, cut against the grain, into small (about 3/4 inch) strips

50g carrot julienned

25gm mushrooms, finely chopped

50g cabbage, julienned

10g green onions, finely chopped

25 grams finely chopped onion

5 grams minced garlic

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

2 teaspoons vinegar

1 teaspoon oyster sauce (optional)

1/2 teaspoon sugar

1/2 teaspoon white pepper powder

1/2 teaspoon chicken broth powder (optional)

salt to taste

4 tablespoons peanut or sunflower oil (for cooking)

to treat:

Cook the egg noodles according to the package instructions, but pull them out when they’re still a little loose, about 1 minute before the indicative cooking time. Wash it well with cold running water, put a spoonful of oil and massage it so that the strands do not stick to each other.

Mix soy sauce, vinegar, sugar, chicken powder, oyster sauce, and white pepper with 2 tablespoons of water. Put a tablespoon of this seasoning on the chicken. keep the change.

Heat the skillet until it is very hot. Add the oil and roll and then remove the excess oil, leaving about 1 tablespoon in the skillet. Add the chicken and stir over high heat until the chicken changes color, about 2-3 minutes, depending on the heat of the pan and the size of the chicken pieces. Remove the chicken. In the same pan, add the remaining oil and immediately add garlic, without waiting for the oil to heat up. Stir in garlic for 15-20 seconds or until fragrant.

Then we add carrots. Stir for 60 seconds, then add the mushrooms, onions, and cabbage, stirring each vegetable before each new addition. Add a pinch of salt and stir until the cabbage is wilted and smelling slightly charred, about 1 minute.

Add the noodles and toss with the vegetables, then add the sauce and stir well to make sure the sauce coats the noodles and vegetables well. At this point, check the salt and sugar, add more pepper if necessary. This is the point where the chicken should be stirred in with any accumulated juice, and the noodles will be stirred for another minute to incorporate the chicken well.

Finally, finish up and stir in the green onions, then remove from heat and serve immediately.

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