Veg Hakka Noodles / Chinese Veg Hakka Noodles

Among the Indo-Chinese food one of the most popular food is Veg Hakka noodles. I remember first time when i had noodles during my secondary classes. Noodles were something great in my childhood days as it was not regularly prepared at home. Now most of the Chinese dishes are available with a blend of Indian flavor in most restaurants and among them , Veg Hakka noodles are popular both with kids and elders.

Mithu loves the store bought noodles which comes along with the taste maker.  For a change i gave a try on these hakka noodles and we all loved it. I bought the ching's secret hakka noodles and the recipe is stated in simple in the packet itself.  Its a simple and easy to make dish with colorful vegetables and some assorted sauces added. The noodles that is served in restaurants have a smokey flavor which is because of the large wok they use to toss the noodles. The veggies in hakka noodles should be crisp and so the whole process should be done on high flame.

Veg Hakka Noodles Recipe - Ingredients:

Preparation time : 15 mins / Cooking time: 10 mins / Recipe Cuisine: Chinese / Recipe Category: Main dish

Hakka Noodles - 1 1/2 cup

Onion - 1 

Carrot  - 1

Green Capsicum - 1 medium

Red Capsicum  - 1/2 

Cabbage  - Shredded 1/2 cup
Garlic - 1 clove chopped

Soya sauce - 1 tsp

Chili sauce - 2 tsp

Salt to taste

Pepper  - 1 tsp

Spring onions - 2 tbsp (chopped)

Oil  - 2 tbsp

Method:

1. Boil the hakka noodles with enough water for 2 mins.  Drain it and run under cold water to stop them from further cooking. Drizzle some oil and keep aside until cooking.

 

2. Cut all the vegetables in julienne cuts (lengthy thin strips) and keep ready.

3. Heat oil in a wide wok/kadai and saute garlic and onions until brown.

4. Add all the veggies and stir fry them on high flame for 2-3 mins. The vegetables must be crisp and half cooked.

5. Now add the soya sauce , chili sauce , salt and pepper.

6. Add the noodles and toss it on high flame for 2 mins until everything is well blended.

6. Garnish it with spring onions .

Serve hot with tomato sauce or ketchup. 

Note:

• Always prepare Chinese foods on  high flame.This is to keep the vegetables crisp and retain their shape.
• Be generous with oil and choose and wide bottomed wok or kadai for better tossing.
• Chili sauce gives a nice flavor and taste to the noodles so don't miss it.
• You can try frying the noodles on high flame for a smokey flavor like in restaurants. It will come by practice.
• Don't over cook the noodles and veggies. Cut all the vegetables of same size and thin for even frying.
• You can also use the regular noodles to prepare this. Follow the same procedure.