Hakka Noodles And Chilli Paneer Dry: A Sweet And Savoury Meal

Hakka noodles originally is a Chinese preparation where boiled noodles are stir-fried with sauces and vegetables or meat. Hakka Noodles with Chilli Paneer is a complete meal which is a delectable mix of salt, sweetness and tangy flavours loved by the Indian palate, which probably explains its popularity across India.

The noodle itself is made from either wheat flour or rice dough. Originating from the Hakka people, themselves a sub-group of Han Chinese, the Hakkas have their distinct culture, language and cuisine. Primarily migrants, they moved from Northern China to Southern Chinese provinces and beyond, to Indian shores as well. Some settled in Tangra, Kolkata and built what came to be called Chinatown, which is where the Hakka Noodles, as we know it today, also originated.

Here’s the recipe for Hakka Noodles.


Preparation time: 15 mins

Cooking time: 15 mins

Servings: 3 

Ingredients:

  • 2 cups plain noodles
  • 6 garlic cloves (minced)
  • 1 tsp minced ginger 
  • ¼ cup French beans 
  • ¼ cup spring onion (finely chopped) 
  • ½ cup shredded cabbage
  • ½ cup julienned carrot 
  • ½ cup capsicum (cut lengthwise)
  • ¼ cup black pepper powder 
  • 2 tsp soy sauce 
  • 1½ tsp chilli sauce 
  • 1 tbsp tomato ketchup
  • 2 tbsp oil 
  • Salt, to taste

Method:

  • Boil the noodles in 6 cups of water in a deep pan over a medium flame.
  • When it comes to a rolling boil, add dried noodles, 1/2tablespoon of oil and ½ tsp salt. Boil for 4-5 minutes or until the noodles are soft. 
  • Transfer to a colander/strainer and drain excess water. 
  • Pour 1-2 cups cold water over the noodles and drain again to remove excess stickiness.
  • Finely chop the spring onion, French beans, cabbage and carrot. 
  • Pour oil in a preheated wok or deep kadai, on a medium flame. 
  • Add minced garlic and ginger and stir fry till the raw smell goes off. 
  • Add French beans and stir fry for a minute, then add onion, cabbage, and carrot, and stir again.
  • Add capsicum at the end, and stir-fry the veggies on high flame for not more than 2 minutes as they have to remain crunchy. 
  • Add soy sauce, green chilli sauce, and salt.
  • Mix well and cook for a minute and then add the boiled noodles
  • Mix and toss the noodles till they are evenly coated with sauces and vegetables for about a minute. 
  • Serve hot with Chilli Paneer Dry.

Chilli Paneer Dry 

Preparation time: 10-12 mins

Cooking time: 15 mins

Servings: 2 

The origin of Chilli Paneer is credited to Nelson Wang, who used the Indian ingredient paneer and added soy sauce, cornstarch, onions and capsicum to the dish. It is an Indo-Chinese dish popularised first in Eastern India, specifically Bengal. Chilli Paneer Dry is served as an appetiser while Chilli Paneer Gravy is served with noodles or rice. In case you prefer the gravy version, add a bit of water and one tbsp of cornflour slurry at the end and toss well till the gravy thickens.

This recipe of Chilli Paneer does not include maida or refined flour or cornflour for coating the Paneer to make it crispy. It uses rice flour which is a healthier option for those watching their weight.

Here’s the recipe for Chilli Paneer Dry.


Ingredients:

  • 200 gms paneer 
  • 2 tsp rice flour  
  • ½ tsp salt 
  • 1 tsp black pepper powder
  • 1½ tbsp oil
  • 1 capsicum (diced) 
  • 1 medium onion (diced) 
  • 1 tsp ginger (chopped) 
  • 5-6 garlic cloves (crushed) 
  • 2 tsp soy sauce 
  • 1 tsp  white vinegar 
  • 1 green chilli (finely cut)
  • 2 tsp sesame seeds
  • 2 tbsp spring Onion (finely chopped)
  • 1 tsp red chilli sauce 
  • 1 tsp tomato ketchup

Method:

  • In a bowl put the cubed paneer pieces, add the rice flour, ½ tsp salt and 1 tsp – pepper powder and mix till the paneer is coated well. Set aside. 
  • Take a deep wok, pour the oil and put in the paneer pieces and shallow fry on medium to high flame. Do not start turning them immediately. Flip only after they are holding their shape, fry until they turn golden brown.
  • Take them out and put on a tissue paper to drain excess oil and keep aside
  • In the same wok and oil put in the ginger, garlic, sesame seeds and mix till the raw smell of garlic goes.
  • Add green chilli, onion and capsicum and toss well. 
  • Add soy sauce, vinegar and spring onions and toss again for a couple of minutes. The veggies have to remain crunchy.
  • Add ketchup, red chilli sauce and mix well for a minute. 
  • Add the paneer pieces, check salt and pepper and mix the whole together till the pieces are coated well with the sauces.
  • Put some more sesame seeds as garnishing on top and serve hot with Hakka Noodles.