Bangkok meets Beijing…Hakka noodles with Thai sauces

Somewhere between the discussions on the Rushdie & Jashn e Azadi bans on TV I heard them beep out the word pork on Fox Traveller this evening. I got an inkling of the p word conundrum when I cooked pork belly for the Foodie shot. Saw it in reality this evening.

Well this post includes a reference to Kalman’s Hungarian sausages. And they are not chicken. As Kunal Vijaykar wistfully said that afternoon “you are on the internet….you are lucky".

Well, so far.

I set about to make my regular Calcutta styled Hakka noodles this evening. Similar to Hokkien Mee. I was still smarting from the memory of the tasteless pan fried noodles that I ordered from Mr Chow Bandra Last evening. I sobbed through dinner last night thinking of the pan fried noodles at Ling’s and what the dish could have been.

My tears couldn’t compensate for the abject lack of salt in what Mr Chow sent.

The reason why I decided to blog about what I cooked tonight is that I suddenly decided to use Thai condiments instead of the the usual soy and vinegar. The result was refreshingly different and worth sharing. So here’s a quick staccato recount of the recipe. Hardly took any time to cook. It is fairly vegetable heavy. You could use vegetables and meats of your choice

Heat oil in a wok. Break an egg. Scramble it. Set it aside

  • Heat oil in a wok. Add 1 tablespoon garlic paste & 3 tablespoons Thai Sriracha chilli sauce
  • Once this forms a paste add 50 g each button mushrooms, sweet corn and stir
  • Add 100 g noodles which one has already boiled
  • Stir. Add fish sauce instead of salt to season. 3 tablespoons.  That’s the Thai way.
  • Add some Thai chilli paste. 1 tablespoon. This is slightly sweet
  • This is when I added the p#$@ sausages. Kalman Hungarian sausages are cured and ready to eat and break if cooked for too long. If you are using any other meat then add it before the mushrooms
  • Stir. Top with chopped carrots, capsicum, egg and most importantly fresh basil which changes the taste and makes it non Chinese and distinctly Thai
  • At the end top with a bit more Sriracha and fish sauce & switch of the flame while the carrots & capsicum are still crunchy

The dish is flavoured enough to not need a side dish.

And here’s hoping that we remain a free society.