Veg Hakka Noodles Recipe : Yummilicious Authentic Chinese!

Veg Hakka Noodles

• Author: Karishma Shah
• Recipe Category: Chinese Dish
• Cuisine: Indo-Chinese
• Serves: 3

Description: The authentic Chinese Hakka Noodles recipe can be given Indian adaption by adding Indianite spices and ingredients. This Indo-Chinese recipe requires less time to cook if all ingredients are already chopped.

Hakka Noodles Recipe Ingredients:

• Hakka Noodles – 1 packet – 150 gms
• Garlic – 4 tsp. – 4 pieces (finely chopped)
• Red Chilies – 4 red chilies (thin sliced)
• Green Chilies – 3 green chilies (thin sliced)
• Cabbage – 1 set –  1 cup (large)
• Capsicum/ Bell Peppers  – 3/4 cup (deseed and thin sliced)
• Broccoli – 1 cup (roughly chopped)
• Baby Corn – 1 cup (roughly chopped)
• Carrots – 1 small carrot (roughly chopped)
• Onions – Yellow, Spring – 1 cup each (finely chopped)
• Red Chili Sauce – 1 tsp.
• Soya Sauce – ¾ tsp.
• Vinegar / Wine – 1 tsp.
• Oil – 1 tbsp.
• Salt – as per taste – ¼ tsp

Note:Use the boiled noodles. Try different variety of sauces for seasoning noodles to pep up their flavor.

Hakka Noodles Preparation Steps:

Pre-Preparation:

1. Take noodles out from the packet. Break them in a bowl and rinse with the fresh water.
2. In a steamer, boil the noodles over a medium flame till they are cooked. The water should be 3/4^th times more than quantity of noodles. Once cooked, drain the extra water. Immerse noodles in a cool water and wash with muslin cloth.
3. Take oil in a pan and toss the noodles over medium flame.
4. Finely chop all vegetables before using. You may also cut thin strips of bell peppers and carrots.

Note: The noodles in the Veg. Hakka Noodles recipe can be made at home or bought from market. You can prepare the noodles from the dough of durum wheat. You can also boil the noodles in pressure cooker. (click to buy prestige pressure cooker online)

Preparation:

1. Take a non-stick sauté pan, heat oil over a medium flame. When the oil is heated, add onions, garlic and chilies. Fry Chilies and stir with chopped garlic for till onions are translucent. (use saffola oil)
2. Add the bell peppers or the capsicum and sauté properly to evenly mix the flavor. Shred the cabbage and mix it in the pan, add broccoli, baby corn, carrot and spring onions.
3. Transfer noodles from bowl to the pan. Pour the sauces and vinegar and toss the noodles on high flame. Sprinkle salt and pepper to season the noodles.

And the Veg. Hakka Noodles are ready. Serve hot noodles in a bowl.

Note:  Adjust with the quantity of sauces and chilies according to your taste.

Additional Information:

• Calories: 373 calories
• Total Time: PT30M
• Date Published: 2016-07-16