The H Tiffin
Welcome to A to Z of Tiffin ideas with me. I am trying to give A to Z suggestions for lunch box woes and today is Day 8 with letter H. So what’s for H Tiffin, Let’s check out.
In H today will pack
If you have made rice overnight and have time Hyderabadi biryani is also a good option.
Hakka noodles come to rescue when you are not in the mood for chapati or rice and taste buds demand some more spices.
Well before we move ahead to let me tell you there is a difference between Hakka noodles and chow mein that most of us are not aware of.
“Noodles” is what you get in the market in fresh or dry form. It is the raw material for cooking chowmein. “Chowmein” on the other hand is the dish where you stir fry the noodles (usually after boiling) with vegetables, meat, fish, whatever. “Hakka” is a group of people living in S.E. China. Their cuisine is called Hakka Cuisine. For example, Hakka chowmein, Hakka stir fry and the like.
Chow mein and Hakka noodles are both Chinese dishes. The difference between them is the style in which they are cooked. Chow mein has a Taishan influence to it, while Hakka noodles are cooked as per the Hakka cuisine. preparation would again be the biggest difference. Hakka noodles are toss-fried and have a distinct Indo-Chinese flavor to them, whereas Chow mein is a stir-fried noodle dish having an original flavor, besides being influenced by a variety of cuisines.
Okay, enough gyan, for now, will share the recipe of my style Hakka noodles why I say my style is cause I prefer giving it Indian taste.
Hakka Noodles is one of the simplest Chinese dishes and it’s wide availability everywhere be it, roadside food van, or chaat street, Small cafe’s or even upscale restaurants makes it everyone’s favourite.
Ingredients for Chinese Hakka Noodles
Noodles – 400 gm (boiled)
OR you can boil 6 cups of water with 1 tsp salt and 1 tsp oil. Add the dry packed noodles to the boiling water, don’t overcook, and keep it al-Dante. Remove from fire, strain the noodles and wash under cold fresh water.
- Onion 2-3 cut thin lengthwise slices
- Cabbage – 1/2 cup cut in small thin strips
- Carrots – 1/2 cup cut in small thin strips
- Bell peppers all 3 colours or green capsicum is your choice – 1/2 cup cut in small thin lengthwise strips/ shredded
- Spring onions – 1/4 cup finely chopped, you can use the onion too
- Whole red dried chilies – 3 pieces (the Indian cook need sit)
- Garlic cloves 2 crushed and chopped, again the Indian taste
- Mushrooms 2 tbsp optional
- Salt and pepper
- Sugar and Ajinomoto
- Soya sauce – 2 tbsp
- Vinegar – 1 tbsp
- Oil – 2 tbsp
- Salt to taste
- Coriander leaves (another of my Indian agent)
Heat oil in a large wok or kadhai
Add onion, cabbage, carrot, bell peppers.
Fry and toss a few times
Add boiled noodles along with salt, and soya sauce, and vinegar.
fry and toss for 3-4 minutes.
You can add Noodle dressing if you feel the need it’s optional.
Finally, add coriander leaves and spring onion and mix well.
add Ajinomoto, salt, and pepper, this is all optional so suit your taste buds as many prefer not using ajinomoto for kids.
The Hakka noodles are ready to pack in a box
Now, coming to sweet eating or dessert corner of H tiffin
For the recipe of Halwa check out my Kadha Prashad Recipe here
Today is Day 8 with letter “H” of AtoZ challenge.
My theme for the challenge is ‘Tackling Tiffin tantrums” to help ease lunchbox woes for moms & kids.
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That’s all for today, see you tomorrow! For all AtoZ of Tiffin Ideas click here or search for #A2ZTiffinideas on Twitter and Facebook.