How Are Hakka Noodles Different From Chow Mein?
Once you’ve tasted the immensely famous Vegetable Hakka Noodles, the phrase “love your noodles” will have a whole new meaning for you. These Indo-Chinese Hakka Noodles are a wonderful combination of crunch, flavour, and deliciousness, and can be found in most Indian restaurants and street-side cafes. These delightful stir-fry noodles mixed with delectable sauces and a plethora of veggies make an excellent evening supper.
Basically, Hakka noodles are flat, thin noodles prepared from wheat or rice dough that hasn’t been leavened. This is a Chinese dish in which boiled noodles are stir-fried with sauces, vegetables, and meats.
To differentiate them from Chow mein you can say that Chow mein is uniformly brilliant red, but Hakka Noodles are either white or mild red. Talking about preparation, Chow mein is a stir-fried noodle dish with an original flavour that has been inspired by a range of cuisines. On the other hand Hakka noodles are toss fried and also have a unique Indo Chinese flavour.
However, to properly differentiate, one must look into the lineage and origins of the communities to which these cuisines belong.Chow mein is a dish originally prepared by the Taishanese ethnic group. Taishan is a seaside county-level city in China’s Guangdong province. Hakka noodles, on the other hand, refers to the Hakka Han, or Han Chinese, style of noodle cooking. The bulk of these people travelled to other areas of the world centuries ago, with India being one of the most popular destinations. What we currently know as ‘Hakka noodles’ is the result of a fusion of Kolkata’s native Bengali cuisine with the Hakka Chinese culinary technique.