Chow mein and hakka noodle: Be it Indian roadside carts or a big hotel menu card, noodles have become a common and favorite dish. But have you ever thought that the noodles we eat is actually chowmin or hakka noodles? Is there really any difference between them or are the names different? Come, in this interesting journey, we know the story behind them and the difference between taste. Next time you order a noodles, remember this story behind its taste.
Hakka noodles are started from the Hakka community living in Guangdong province of the southern part of China. This community settled in many parts of the world centuries ago. These people in India especially came to Kolkata, where they gave a new look by mixing their traditional taste with Indian Zayas – which we know today as ‘Hakka Noodles’.
Chowmin’s style
Chowmin is actually a word emanating from ‘Chao Maien’, which means – fried noodles. It is a traditional Chinese dish in which boiled noodles are fryed with vegetables and spices on high heat. The form that its appearance in India is quite different from the real Chinese style. Here people add chili, tomato sauce and sometimes vinegar according to their taste.
1. Method of cooking – Hakka noodles are made lightly frying, while the chowmin is frying well on high heat.
2. Taste – The taste of Hakka noodles is lighter and balanced, while chilli-spices and oil have high amounts of oil.
3. Material – Vegetables in both are almost the same such as cabbage, capsicum, carrots etc. The difference comes in the way of cooking them.
4. Color and texture – Hakka noodles are light colored and soft, while choumins can be slightly crunchy and dark colored.
Indian taste place in both
Both dishes are well liked in India. Choumin has made a special place as street food, while Hakka noodles are considered a little premium in hotels and restaurants. From children to elders, people of all ages like their taste.
