Christmas in Chicago - Vegetable Hakka Noodles

A few years ago, we decided to travel to Chicago for the winter holidays. There were big expectations as this was our first holiday with family and the kids' first family get together. Poet and Flower were still in diapers, but mobile. Who knew two toddlers could move so fast, and keeping up with them was a challenge. One moment they are playing with blocks then next they are climbing the kitchen counter. Sure, we had traveled before, but each time is so different as they grow and change so fast. Slowly but surely, their little personalities were beginning to emerge.

I had grand plans for the kids including playing with their older cousins and dressing up in cute holiday outfits. I bought special Christmas clothing for each of them, a different one for each day. Poet had a cute lime green shirt with a castle and Flower a dark burgundy plaid dress with matching pants.  had not really brought any stuff the kids wore daily and were familiar with. And that is where I should have known better.

Poet absolutely decided that he did not like any of the special clothes. He methodically took a look at each outfit, shook his little head vigorously, and dramatically threw it on the suitcase. Flower decided she wanted to wear the same outfit every day. So Poet spent the entire holiday running around in a diaper. As G's cousin remarked with a huge smile, she would always remember Poet in his diaper and promised to remember to tell him all about it when he is older.

Beyond these sartorial mishaps, one of the shining moments of our trip was Vegetarian Hakka noodles. I remember G's aunt (in-law), making a fabulous noodle dish for dinner. Hakka noodles are the perfect dish for a big crowd. It is easy to saute the vegetables and toss them with soy sauce and rice wine beforehand. You can easily make this a day or two ahead of time. And then just cook the noodles just before dinner is served. You can also easily scale this up for a big crowd. Our kids love them, noodles are always a hit.

Hakka noodles are a great Indo-Chinese dish. Indo-Chinese food is a fusion of Indian and Chinese food, imagine great Chinese food melded with the spiciness of Indian cuisine. In the late 1700s, Chinese immigrants came to Kolkata, or then Calcutta. They settled there and created their own unique food. Other popular dishes include Gobi Manchurian, and chicken 65. Hakka noodles are made of unleavened refined wheat flour. Cook the noodles and then toss them with an array of vegetables. Often this includes green peppers, red peppers, carrots, and celery. Celery is a classic ingredient and not very typical for Indian food. Saute the vegetables and toss with a little soy sauce, rice wine vinegar, and if you'd like, a touch of sriracha. This is really a kid favorite. They may push the veggies to the side, but they love the noodles.

Things may not always go to plan, but that's ok. I can enjoy a delicious bowl of Hukka noodles and laugh about no pants. 

Vegetable Hakka Noodles

A quick and easy Indo-Chinese noodle dish. Hakka noodles are tossed with soy sauce and rice wine and plenty of vegetables to make a delicious dish. I like to use red peppers, green peppers, celery and carrots. Mushrooms and broccoli would also work great. You can also use soba or udon noodles if you don't have Hakka noodles on hand.

• 1 package of hakka noodles (21 oz, or soba or udon noodles)
• 6 cloves garlic (minced)
• 1 inch ginger (minced)
• 1 medium onion (chopped)
• 1 stalk celery (chopped)
• 2 carrots (sliced thin)
• 2 red bell peppers (chopped)
• 2 green bell peppers (chopped)
• Pinch red chili flakes
• 3 tablespoons rice vinegar or rice wine
• 8 tablespoons fermented soy sauce
• 1 tablespoon sriracha (optional)
• 3 tablespoons and 1 teaspoon neutral oil
• 1/4 teaspoon black pepper
• 2 teaspoons salt
• 3 scallions, white and green parts separated (chopped)

1. In a large saucepan, bring 8 cups of water to a boil. Cook hakka noodles according to package directions and set aside. Add a teaspoon of oil to keep them from sticking while you are making the vegetables.

2. In a wok or large frypan, heat 3 tablespoons oil. Saute garlic and ginger for 30 seconds.

3. Add the onions, celery, red peppers, green peppers, carrots and white portion of the scallions. Saute 10-15 minutes until soft.

4. Take the noodles off the heat and toss with vinegar, soy sauce, red chili flakes, salt and pepper. Add the sriracha and toss well. Sprinkle with remaining green scallions.

5. Serve warm.