VEG HAKKA NOODLES

This is very quick and easy to make chinese noodle dish is perfect as a snack or main course and for hosting great parties. In it’s typical preparation boiled noodles are tossed in garlic, ginger,chopped vegetables, soy sauce, chilli sauce, tomato ketchup and spices. These are all ingredients that gives it its signature taste and texture. The veggies added to hakka noodles have to really chopped fine or cut into julienne as all the stir frying is done at a high heat. Make sure to use pan with handles, so that you keep on moving the pan when tossing and stir frying the noodles. To make non-sticky noodles, don’t overcook them. Cook them until they are cooked but not mushy. You can use either red chilli sauce  or green chilli sauce.For variation add baby corns, mushrooms or any vegetables of your choice. 

INGREDIENTS:

200 gms Hakka Noodles [1 pack of Chings Noodles]

1 Small Sized Carrot Finely Chopped / Julienned

1 Cup Cabbage Finely Chopped

1 Medium Sized Capsicum Chopped Finely [You can use all coloured peppers]

3-4 Sprigs of Spring Onion Chopped Finely, reserve a few greens for garnishing

2 teaspoon Ginger-Garlic Paste

½ tablespoon White Vinegar

½ tablespoon Soy Sauce [as required]

½ tablespoon Tomato Sauce

1/2 tablespoon Oil for coating the Noodles

1 tablespoon Oil for frying [ I used Olive Oil here]

Salt as per taste

Black Pepper Powder as required

Water to cook the Noodles

METHOD:

STEP 1 – Heat enough water in a pan with salt and few drops of oil, till it comes to boil.

STEP 2 – Add hakka noodles and cook according to the package instructions.

STEP 3 – When the noodles are cooking, rinse and chop the veggies or you can chop the veggies before you start cooking the noodles.

STEP 4 – Drain the noodles

and rinse in running water, so that the noodles stop cooking.

STEP 5 – Then add oil and gently mix, so that the oil gets evenly coated on the noodles. Keep them aside.

STEP 6 – Heat oil in a wide wok or kadai on medium heat.

STEP 7 – Add ginger-garlic paste, sauté for a minute.

STEP 8 - Then add the carrots and capsicum and cook them for 1-2 minutes

and then add cabbage and sauté well.

STEP 9 - Increase the flame and stir fry the veggies well. Then add soy sauce as well as tomato sauce and mix well.

STEP 10 – Add hakka noodles and toss them well and stir fry.

STEP 11 – Season with pepper powder and salt,

add vinegar to it and continue to toss and cook the noodles on high flame for a minute.

STEP 12 – Toss the whole mixture well and then add chopped spring onion greens, give a stir and switch off the flame. Garnish with some greens of spring onion and serve.

Serve hot hakka noodles accompanied with veg Manchurian curry .

NOTE: You can use the veggies according to your choice as mushrooms, beans,etc.