Name: Hakka Noodles
Yield: Serves 4
Cuisine: India
Ingredients: 4 medium-size cloves garlic, finely chopped; ½ cup finely chopped fresh cilantro leaves and tender stems (see Tip); 4 scallions (green tops and white bulbs), cut into 1-inch lengths; 1 large tomato, cored and cut into ½-inch cubes; 2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne); 1 cup bean sprouts; 8 ounces fresh or dried fettuccini-type egg noodles (available in Asian markets); ¼ cup soy sauce; ¼ cup tomato ketchup; 1 tablespoon malt or cider vinegar; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; ½ teaspoon coarse kosher or sea salt; 1 cup cut-up cauliflower florets (2-inch florets); 1 large carrot, peeled, ends trimmed, thinly sliced crosswise; 2 tablespoons canola oil; 4 ounces Doodh paneer, cut into thin strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Hakka, who live at the junction of Guangdong, Fujian, and Jiangxi provinces in China, trace their roots back to the early 3rd century B.C., the era of the Qin dynasty. Fleeing natural disasters, they migrated from the northern provinces to the south—and the southerners coined the name Hakka, which means “guest families.” An ethnically diverse group, many Hakka migrated to various corners of the world, including Calcutta, after the onset of Kuomintang rule and the Second World War.