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.
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.
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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