Hakka Rice Noodle

Hakka Rice Noodle


We first made this when we were in England, also when we didn’t have a printer in England. We would go to the Pentagon (shopping centre in Chatham, UK) and use the free wi-fi at the coffee shop in the mall. Many hot chocolates were purchased during that time.

As a result, we lost the original link to this recipe.

It might be from www.about.com.

Ingredients

*I have this empty plant pot, so every time an onion starts growing a stalk, I plant it in there and grow green onions.

Ingredients
* Yields 4 servings
* Vegetarian (if you use veggie broth)

Sauce:
1/2 cup vegetable broth (used chicken broth because I had some on hand; made broth from bones from another meal)
2 tablespoons of low sodium soy sauce
1/2 tsp sugar

Fried Rice Noodle:
2 dried black mushrooms
8 oz dried flat rice noodles, about 1/4 inch wide
2-1/2 tbsp canola oil (I used sesame oil instead.)
2 cloves garlic, minced
1 tsp ginger, minced
1 cup shredded napa cabbage
3/4 cup shredded carrots (although mine was more julienned)
3/4 cup bean sprouts
1/2 cup celery, julienned
3 green onions, cut into 1-in length
1 egg, lightly beaten

Instructions

  1. Combine ingredients for the sauce in a small bowl. Set aside.
  2. Soak mushrooms in warm water to cover for about 15 minutes. Drain the mushrooms then thinly slice the mushrooms.
  3. Soak the dried noodles in warm water, for about 15 minutes. Drain the noodles. Set aside.
  4. Place a wok (ours is Teflon wok from Kitchen Stuff Plus – it’s so awesome! It was on sale too!) over high heat. Add 2 tablespoons of oil. Add the noodles and stir-fry for one minute. Add half of the sauce and coat noodles evenly. Remove noodles from the wok.
  5. Return the wok to high heat. Add remaining oil. Then add garlic and ginger, fry for about 30 seconds.
  6. Add mushrooms, cabbage, bean sprouts, carrots, celery and green onions.
  7. Stir fry for about 2 minutes (until vegetables are tender – do not overcook). Push the vegetables to one side of the wok, add the egg and scramble the egg until cooked (for about one minute).
  8. Add the noodles and toss gently with the vegetables. Final step, add the remaining sauce, coat vegetables and noodles evenly. Cook for about 2 minutes and then it’s ready to serve!

This dish is quick and easy! Although it could use more flavour. The original recipe suggests adding 1/4 cup of sliced preserved vegetable (I think they mean 榨菜 = Szechuan pickles) or mild kimchi.

I am thinking next time I will add some red chili.

Traditionally I think “everyday” Hakka food is pretty plain. Hakka (客家) generally refers to region in Southeast China (when I hear Hakka, I think of Fujian province). What makes a dish Hakka? I think a lot of Hakka restaurants in Canada refer to Hakka cuisine as Indian style Chinese food. We had a Hakka dish in Hualien – Hualien Day 1). It was very flavourful and spicy. I think another ingredient they add to Hakka Stir-Fry (客家小炒) is rice wine.

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4 responses to “Hakka Rice Noodle

  1. MMmn I have to try this. The photo is not showing above. Is there a photo? We have a stainless steel wok, because teflon kills you. lol I guess I will just oil it really well. Looking forward to making this.

  2. My mother’s side of the family is descended from Hakka roots – I think quite a few Hakka people ended up emigrating to India? Is that why people think of its’ food that way?

    • I think so. A friend from Mac told me that – his family is Hakka.

      A lot of Hakka people moved to Taiwan. The Hakka language is similar to Taiwanese, I think. I mean Taiwanese is sort of a blend between Hokkien (which is from Fujian province, where a lot of Hakka people are) and Japanese (influences during the Japanese occupation era).

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