Hakka Noodles is popular Indo-Chinese cuisine often served as starters in Indian restaurants, dinner parties, gatherings, indo chinese is an all time favorite cuisine across India. It is usually served along with chilli paneer, chilli mushroom, gobi Manchurian and veg Manchurian. Generally, Veg Hakka Noodles eaten on their own, but some people prefer to have it with some side dish. I just make them at home with few basic ingredients, when I start feeling hungry.
How to make Hakka noodles at home
It preparation depends on various aspects as :
Choose the right noodles- As we know lot of noodles available in the market but choose the right on as I am using Ching Vegetarian Hakka noodles, perfect to make restaurants style hakka noodles at home.
Use a little extra oil- Once noodles get boiled, drain off all water, keep it cool and toss with some oil to prevent the stickiness. On the other hand, while cooking the veggies use a bit more oil to make crunchy.
Use right vegetables- I preferably added the following vegetables like- onions, Bell Pepper (Capsicum), Cabbage, Carrots and Spring Onions to this dish, cook them on high flame to remain it crunchy. Always remember to cook on high flame.
Use the right cookware – To make noodle, you need a large pan so that when tossing veggies with noodles it does not fall out.
Take a look at this recipe with tips to make perfect noodles every time.
Hakka Noodles
Print RecipeIngredients
- 1 packet branded noodles
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- ½ cup thinly sliced carrots
- 1 cup thinly sliced green bell peppers
- ½ cup thinly sliced cabbage
- ½ cup thinly sliced onions
- ½ cup chopped spring onion leaves
- 1 tsp Black pepper powder
- 1tbsp soy sauce
- 1 tbsp vinegar
- 2 tbsp Chinese green chili sauce
- 4 tbsp Vegetable oil
- Salt to taste
Instructions
- As per the package instructions, cook the noodles in a boiling water and once done, drain the water completely, then pour 1 tbsp. of oil. Set aside.
- In a frying pan, heat oil, add garlic and ginger.
- Now add finely sliced onions and spring onions. Saute on high flame.
- Furthermore add chopped veggies like carrots, cabbage and green bell peppers.
- Sauté over high flame till shrink in size. do not overcook as the vegetables will loose the crunchiness.
- Add soy sauce, vinegar, green chili sauce and salt. Give a good mix.
- Last add cooked noodles along with crushed black pepper.
- Mix well. do not over mix as the noodles will break
- Finally, serve hakka noodles garnished with some fresh spring onions green.