Hakka Noodles

Hakka noodles take their name from the Hakka Chinese community of Kolkata, whose restaurants shaped the Indo-Chinese cooking now served across India, Pakistan and British Asian takeaways. The noodles themselves are plain wheat noodles, with or without egg, thin and springy, designed for stir frying with vegetables, soy sauce, vinegar and chilli. Chowmein noodles are similar, and both are filed under noodles.

For veg hakka noodles, boil the noodles until just tender, rinse under cold water and toss with a spoon of oil. Stir fry shredded cabbage, carrot, capsicum and spring onion in a very hot wok, add the noodles with soy sauce, vinegar, green chilli sauce and pepper, and toss for a minute or two. Add garlic and red chilli for chilli garlic noodles, or chicken and egg for a fuller dish.

The secret is heat and space: use the hottest flame you have and do not overcrowd the wok, or the noodles steam and turn soggy. Vegetarian noodles suit anyone who avoids egg. For sauces to finish the dish, see cooking sauces, and for Indo-Chinese spice mixes, Indo-Chinese masala. For instant alternatives, try masala noodles.