Hakka Noodles (Veg) is another Indo-Chinese recipe which is a favorite among kids and adults. In this the boiled noodles are stir fried with vegetables and sauces. It is very simple to make and can be done in a few minutes time, if all the vegetables are cut and kept ready. Today we will learn how to make/cook Hakka Noodles following this easy recipe.
Hakka Noodles-How to prepare Veg Hakka Noodles
Prep Time : 15 mins
Cook Time :
15 mins Serves:
2 Recipe Category:
Breakfast-Dinner Recipe Cuisine:
Indo Chinese Author:
Padhu Sankar Ingredients needed
Hakka Noodles -150 grams/1 packed (made of durum wheat)
Oil – 3 tbsp
Garlic – 2 tbsp very finely chopped
Onion – 1 medium sized finely chopped
Ginger – 1 tsp very finely chopped
Vegetables
Carrot – 1 cut it into thin strips (julienne)
Cabbage – 3/4 cup thinly sliced
Spring onion greens – 1/4 cup finely chopped
Capsicum – 1 medium size
Soya sauce -1 tbsp or as needed
Red Chilli sauce – 2 tsp or as needed
Vinegar -1 tsp
Salt and pepper powder to taste
For Garnishing
Spring onion greens – 2 tbsp
Preparation
Boil noodles in plenty of water until 3/4 cooked or al dente. (al dente means- cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles or immerse it in cold water for a few seconds. Drain the water completely, toss noodles with a tsp of oil and keep it aside.This is done to prevent the noodles from sticking together. Now boiled noodles is ready.
Finely chop onion, ginger and garlic.
Cut carrot, capsicum and cabbage into thin strips.
Method
Before going to the method, I will make it clear that the whole cooking process should be done on high flame and continuous tossing is required.
Heat oil in a pan, add finely chopped onion, garlic, ginger and saute on a high flame for a few seconds until onion turns transparent.
Add the carrots, stir fry for 2-3 seconds and then add cabbage and spring onion greens.
Stir fry for a few seconds and add capsicum.
Then add soya sauce, chilli sauce, vinegar, salt needed, pepper powder and stir fry for a second.
Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
Garnish with spring onion greens, toss and serve noodles piping hot.
Note – If you planning to use beans, cut it into very thin strips and add before adding carrots as beans will take a longer time to get cooked.
Enjoy preparing more Indo Chinese Recipes from Padhuskitchen.
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View Comments (24)
Nice recipe....hubby and i had prepared the same sometime back...with some extra shrimp an shredded chicken....turned out fabulous.
Lovely Padhu, you made me hungry. Feel like making it right now! !
Simple mode of preparation, yet looks really yummy!! :-)...will definitely check it out at home... Anju
my fav noodles.. nice presentation.. colorful too
Simple and filling
Can I get the bowl to eat plz.. So yummy..
Delicious and mouthwatering...
Vegetable hakka noodles is one of my favorite, looks good.
colorful noodles... Looks yummy
Easy & tempting noodles !! Looks damn inviting :)