Squid Hakka Noodles inspired from famous street side Indo-chinese recipes that are an inseparable part of India’s food culture. Calamari rings ( squid) stir fried together with lots of vegetables and eggs make it one wholesome meal.
Everyone has this one dish they over indulged in their University days – we are all guilty of it. Mostly the choices come from the tiny college budget we are on. Sometimes, just Maggi had to do. Or even toast and jam. But throughout, there are moments of indulgence, when all of your friends have a little extra cash in their pocket, end of a semester or rocking an exam that you weren’t quite sure of. And we absolutely had to celebrate it by being out on town, laughing out loud over greasy late night eating (and being in class with sleepy eyes for the 8am class the next day).
My love for the perfect, oh- so – very iconic Indo-chinese Hakka noodles stems from there. Almost every night out during our Masters had at least one of us ordering this. And every late night pop up vendor worth his salt would have a giant wok with a blazing flame, effortlessly tossing together a mean Hakka noodle for the famished students. God knows how many times I’ve tried to recreate the magic of this streetsy treat at home. But with a more refined make over!
This recipe is incredibly forgiving and perfect for using up the last of vegetables in the fridge. There’s a few must haves – cabbage, carrots, peppers and spring onion – but adding in sugar snap peas, mushrooms or other veggies work just as well. The important trick I follow is to stir fry each veggie separately. While this must feel time consuming, it yields the perfect result – each vegetable cooked to its optimum time, with a crunchy bite to it.
I use squid (calamari) in this recipe, but you can just as easily use chicken, prawns or eggs only or even go completely vegetarian. One bowl of this, and I’m back to reminiscing my student days – but thankfully without any project deadlines!
- 1.5 cups squid rings
- 1/2 packet Egg Noodles
- 4 Eggs
- 1/4 cup Carrots (finely sliced)
- 1/2 cup cabbage (finely sliced)
- 1/4 cup spring onion (finely sliced)
- 1/4 cup Peppers Mixed
- 1/2 cup sugar snap peas
- 1 tsp garlic (finely minced)
- 2 tbsps soy sauce
- 2 tsps Green chilli sauce
- 1 tsp sriracha hot sauce
- 1 tsp vinegar
- 1/2 tsp red chilli flakes
- to taste pepper
- to taste salt
Marinate the squid rings with with salt, pepper , garlic and chilli flakes.
Boil the egg noodles as per pack instructions and set aside.
In a wok heat oil and stir fry the squid until cooked.
In the same pan, one at a time, stir fry each of the vegetables - carrots, peppers, spring onions, cabbage with a pinch of salt and pepper until each of them is cooked individually. Ensure that they still have a crunch to it when u take it off the heat.
Add the oil and and scramble the eggs lightly and season with salt and pepper.
When cooked, add in the stir fried vegetables, the squid, egg noodles, soy sauce, green chilli sauce and vinegar.
Toss it all together so it is coated nicely. Check for seasoning. Serve hot.