Veg. Hakka Noodles

Hakka Noodles is so easy and quick Indo Chinese recipe which tastes amazing with a familiar restaurant’s touch. It is also one of the kid’s favorite dishes! Hakka noodles are not only popular with kids, but also with grown-ups. So try it yourself and give a pleasant surprise to your kids with a restaurant-style Hakka Noodles!

Hakka Noodles

Furthermore, I would like to give some tips for making perfect Hakka noodles. Firstly, don’t overcook the noodles. Just cook them until firm. Then drain the water and pour cold water over the noodles immediately to remove excess starch and to stop further cooking. Secondly, you can use either green chili sauce or red chili sauce as you like. But red chili sauce will help you to get the restaurant color. Then adjust the quantity of the sauce as per your taste. But don’t add too much soy sauce because it gives a bitter taste. Finally, Stir fry all the veggies over high heat to get the perfect texture.

You may also like my other Indo Chinese Recipes such as Gobi Manchurian, Chicken Hakka Noodles, Orange Chicken, Honey Glazed Salmon, Veg Fried Rice, Sweet, and Sour Pineapple Chicken and Prawn Fried Rice.

Veg. Hakka Noodles 2017-07-08 01:12:59

Serves 2    Hakka Noodles is very easy and quick Indo Chinese recipe which tastes amazing with a familiar restaurant's touch. It is also one of the kid's favorite dishes! So try it yourself and give a pleasant surprise to your kids with a restaurant-style Hakka Noodles!                             Print        Prep Time   00:15        Cook Time   00:15        Total Time   00:30

Prep Time   00:15        Cook Time   00:15        Total Time   00:30                      Ingredients

1. 150 grams Hakka noodles
2. 3 tbsp olive oil
3. 4 garlic pods, finely chopped
4. 2 tbsp spring onion whites, finely chopped
5. two tbsp spring onion greens, finely chopped
6. 1 medium sized carrot, cut into thin strips (julienne)
7. 1/3 cup thinly sliced cabbage
8. 1/2 cup green and red capsicum, cut into thin strips (julienne)
9. 1 tbsp soy sauce
10. 2 tsp red chilli sauce
11. 1 tsp vinegar
12. white pepper powder to taste
13. salt to taste
14. 1 tbsp spring onion greens for garnishing          Preparations
15. Firstly, chop garlic, spring onion whites and greens finely.
16. Then cut all the veggies into thin strips.
17. Finally, cook noodles as per instructions given in the pack or boil noodles in plenty of water until firm or 3/4 cooked. Don't overcook.
18. Then drain the water and pour cold water over the noodles.
19. Drain that cold water immediately and then toss the noodles with 1 tsp of oil and keep it aside.
20. Meanwhile, heat a pan with oil.
21. When the oil heats, saute chopped garlic, green and white onions for few seconds or until they turn into light golden brown.
22. Then add the chopped veggies, one by one and cook for a couple of minutes until crunchy.
23. Then add soy sauce, chili sauce, and vinegar, mix everything well until combined.
24. Toss in the boiled noodles and sprinkle some salt, and pepper and give a quick stir until the sauce coats evenly with the noodles.
25. Finally, garnish it with spring onion greens.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Veg. Hakka Noodles

Serves 1
Prep Time: 00:15
Cook Time: 00:15
Total Time: 00:30

Ingredients

• 150 grams Hakka noodles
• 3 tbsp olive oil
• 4 finely chopped garlic pods
• 2 tbsp finely chopped spring onion whites
• 2 tbsp finely chopped spring onion greens
• 1 medium sized, cut into thin strips (julienne) carrot
• 1/3 cup thinly sliced cabbage
• 1/2 cup, cut into thin strips (julienne) green and red capsicum
• 1 tbsp soy sauce
• 2 tsp red chilli sauce
• 1 tsp vinegar
• to taste white pepper powder
• to taste salt
• 1 tbsp for garnishing spring onion greens

Instructions

• Chop garlic, spring onion whites and greens finely.
• Cut all the veggies into thin strips.
• Cook noodles as per instructions given in the pack or boil noodles in plenty of water until firm or 3/4 cooked. Don't overcook.
• Drain the water and pour cold water over the noodles.
• Drain that cold water immediately and then toss the noodles with 1 tsp of oil and keep it aside.
• Heat a pan with oil.
• When the oil heats, saute chopped garlic, green and white onions for few seconds or until they turn into light golden brown.
• Add the chopped veggies, one by one and cook for a couple of minutes until crunchy.
• Add soy sauce, chili sauce, and vinegar, mix everything well until combined.
• Toss in the boiled noodles and sprinkle some salt, and pepper and give a quick stir until the sauce coats evenly with the noodles.
• Garnish it with spring onion greens.

By Santhi Therese
The Indian Claypot