Its been exactly a month since I last posted a blogpost...that seems an awful lot of time for a "Writer" to pick her mind. But I must tell you, it is worth the wait after you try this recipe.. OK, you got me..I wasn't in the kitchen 24 x 7 trying to come up with the perfect Hakka Noodles but it did take years, (a decade, in fact) to finally perfect my noodles recipe. Belonging to an Indian household, the perks of having Chinese food delivered home was one of the joys of living in Bombay. But as I soon found out, every restaurant provides you with the best food in the beginning only to go awry with the 5th or 6th order. That's when I decided to make Chinese noodles at home. Although I did follow the instructions on the behind of the Noodles packet to a pat, it still didn't mark up to quality. Last year, in one of the Good HouseKeeping Magazines I regularly buy, I came across a recipe for the same which was quite different from the dull affair I turned and fried in my wok..and bang, with the twist of a fork, my restaurant-grade Chinese Hakka Noodles were born! The "Sauce that goes into the dish is what makes me proud. This recipe is marked with 5 stars in my personal cookbook (I'm sure you will love 'em as much) which is a modified (read : better) version of the magazine recipe that rarely ever fails on me.

What you will need -

Chinese Hakka Noodles Recipe