Veg. Hakka Noodles

"Make Restaurant-Style Hakka Noodles at Home with These Expert Tips"

Hakka Noodles, a delicious Indo-Chinese dish, is not only easy and quick to prepare, but it's also a favorite among kids and adults alike. Why not surprise your kids with a restaurant-style dish right at home? Follow these expert tips to create the perfect Hakka Noodles.

Firstly, cook the noodles until firm and avoid overcooking. Once cooked, immediately rinse the noodles with cold water to eliminate excess starch and stop further cooking. Secondly, choose between green chili sauce and red chili sauce, but red chili sauce will help you achieve the authentic restaurant-style color. Adjust the sauce quantity to your liking, but avoid adding too much soy sauce, which can result in a bitter taste.

Finally, stir-fry the vegetables over high heat for the perfect texture. By following these tips, you'll be able to prepare the most delectable and authentic Hakka Noodles right in your own kitchen. Give it a try and let us know your thoughts in the comments!

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

Veg. Hakka Noodles

Serves 2
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