Prawn Hakka Noodles
For 2 (For 4)
Prawns: 1 pack (2 packs)
Soy Sauce: 2 pods (4 pods)
Crushed Garlic: ½ sachet (1 sachet)
Ginger: 1 piece (2 pieces)
Garlic Clove: 1 (2)
Onion: 1 (2)
Red Pepper: 1 (2)
Carrot: 1 (2)
Pak Choi: 2 (2)
Aromatic Spice Blend: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Rice Wine Vinegar: 1 pod (2 pods)
Chilli Sauce: 1 pod (2 pods)
Noodles: 2 blocks (4 blocks)
Fresh Coriander: 1 bunch (2 bunches)
Cornflour: 1 pod (2 pods)
Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Kolkata is home to India’s only Chinatown, a once-thriving community of Hakka language speakers who established tanneries in the city’s east. Hakka restaurants sprang up simultaneously, spicing up their menus to suit Indian palates. While the community has declined over the years, ‘Desi Chinese’ food has grown into a national and international phenomenon. ‘Hakka noodles’, a lip-smackingly spicy, exuberantly colourful Indian version of restaurant takeaway chow mein, is arguably the peak expression of this authentically inauthentic cuisine.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 35 minsFor 4 - 40 mins
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