Veg Hakka Noodles. Save time and buy groceries online from Amazon.co.uk Looking For Noodles Recipes? Typically, the Indian style vegetable hakka noodles have the following vegetables in it - onion, cabbage, bell pepper and carrots. For this recipe, I did not use cabbage because first I didn't have it the day I made these noodles and second, I don't like cabbage that much in my noodles.
When noodles are cooking, rinse and chop all the veggies or you can chop them before you start cooking noodles. Drain and rinse noodles in running water, so that the noodles stop cooking. Veg hakka noodles is an Indo-Chinese preparation that is made by tossing boiled noodles and stir fried vegetables in Chinese sauces. You can have Veg Hakka Noodles using 19 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Veg Hakka Noodles
- It's of noodles (I used Ching Hakka Noodles).
- Prepare of sesame oil.
- Prepare of vegetable oil.
- It's of minced garlic.
- Prepare of minced ginger.
- You need of green chilli.
- It's of celery chopped.
- You need of red onion sliced.
- It's of carrot sliced.
- You need of large red pepper, 200 grams, sliced, can use mix of green and red.
- Prepare of green onion chopped (+ more to garnish).
- You need of soya sauce.
- You need of rice vinegar or white vinegar.
- You need of hot sauce like sriracha.
- Prepare of sugar (optional).
- It's of black pepper powder.
- Prepare of salt or to taste.
- It's of white pepper powder.
- You need of chilli oil optional.
The vegetables give it an enjoyable crunchy texture and the soy and chilli sauces give it a distinctive flavor. This dish is very popular across all of India and is often served in Indian Restaurants or in parties. In simple terms, it's a Chinese dish that's prepared with cooked noodles, veggies, and proteins. The sauce or seasoning is milder than, let's say, Schezwan noodles, for example.
Veg Hakka Noodles step by step
- Chop all the veggies before you start making the noodles..
- Boil the noodles according to instructions on the package. I was supposed to cook my noodles for 2 minutes only..
- Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside..
- In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chilli and chopped celery..
- Saute for few seconds until the ginger garlic starts to change colour..
- Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown..
- Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy..
- Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using)..
- Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper..
- Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce..
- As a final touch, stir in a teaspoon of chilli oil. This is totally optional. Toss the noodles well and garnish with more spring onion greens..
- Serve hakka noodles as such or with your favorite Indo chinese dishes! I love mine with chilli paneer..
All the flavour comes from the veggies and noodles being tossed together in a really hot wok with just a few sauces. Cook The Noodles Perfectly In its typical preparation boiled noodles are tossed with garlic, ginger, chopped vegetables, soy sauce, chilli sauce, tomato ketchup and spices that gives it its signature taste and texture. Hakka noodles are Indian-Chinese style noodles made with unleavened refined wheat flour. These are boiled al dente and then stir fried in a Chinese wok with oil, vegetables & soya sauce. Here hakka noodles refers to both the final dish and the type of noodles used.
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