Veg Hakka Noodles

August 27, 2020November 21, 2022 TimesRide 0 Comments

Now right in your kitchen, enjoy the finest Chinese cuisine. Vegetable hakka noodles is one of the most common dish in the kitchen, mostly loved by the kids. And what’s better than making it for them at home. This simple and fast recipe can be made without even kids realizing that they will have all the necessary vegetables together!

The thin strings of plain flour are called the Hakka noodles. They are simple noodles which are combined with spices to make different tasty flavors.

Making vegetable Hakka Noodles – street style, makes a perfect weeknight dinner! These are perfect on their own or they can be served along with chilli paneer or gobi manchurian for an Indo-Chinese dinner.

Earlier my understanding of Chinese food was very different. In the western world, almost close to the idea of Indian food, but its far from reality. You’re getting the drift, huh? Something applied to it with soy sauce and vinegar would be called Chinese, I think it’s the long and short one.

Chinese food in India means noodles, manchurian paneer, sweet corn soup, chilli potatoes! It also means this super delicious street food that was readily available at roadside stalls and vans and was part of the birthday menu, kid’s party, hi tea, small gathering and even buffet menu.

Back home, the Indian version of Chinese is so popular that it is now a cuisine genre of its own. I’d at least like to believe that! In India, this cuisine is available, from luxury restaurants to food trucks. Children love noodles, grown-ups admire it. College students have it as daily meal and seniors cherish it.

Having noodles was one of my favorite things to eat, but we were only allowed to eat it for special occasions. Yes, when I was a kid, dining out and eating junk was so uncommon. Things have now changed so much.

In India, these hakka noodles are widely known as chow mein, which is the roadside version. There’s a spicy chow mein, full of vegetables and very tasty. Now we don’t need to wait for special occasions to eat hakka noodles. Also now that I’m an adult, I can cook anytime. I literally make them at home whenever the cravings hit. With very few simple ingredients, they are really easy to make.

How to Make Hakka Noodles Restaurant Style At Home?

Select the correct noodles:

The market has a lot of noodles available, so choose the right one to make hakka noodles in the street style at home. I use Ching Vegetarian Hakka noodles, and for this recipe, I think they are just fine. At all Indian grocery stores, you can find them quickly.

Make use of some extra Oil:

When each and every strand of noodles is separate from each other, you know you have made the perfect noodles, which was not the case when I first made noodles 3 years ago. It was a mess and it clumped all my noodles together. I found that you need to use a little extra oil after a few trials and mistakes. After they are boiled and drained, the noodles must first be brushed with small oil. This really helps to stop the stickiness.

And second, when cooking the noodles with the vegetables, you have to use a little more oil than you’d like. I used to add 1 teaspoon of oil and it never tasted like the one in restaurants that we get. This recipe uses 2 tablespoons of oil, and believe me whether this was homemade or from an Indo Chinese restaurant, I couldn’t tell the difference! Yup, so delicious!

Use the correct vegetables:

The vegetable hakka noodles of the Indian style usually have the following vegetables: onion, cabbage, bell pepper and carrots. I didn’t use cabbage for this recipe because the day I made these noodles, I didn’t have it. And second, I don’t like cabbage in my noodles that much. Stick to your usual veggies, as per your taste buds. On a high flame, all the veggies are cooked so that they stay crunchy.

Chop all the veggies lean – Julienne:

Slice the vegetables into thin julienne and use your cutting skills. Thick slices of vegetables in these hakka noodles don’t taste well.

Using the ideal cookware:

In a big wok, cook noodles. It makes a difference. Always remember to cook at high temperatures, too.

Fried rice, chilli paneer or any Indo-Chinese dish such as baby corn Manchurian, gobi Manchurian goes perfectly with these hakka noodles.

PS: Before you start cooking, do all the prep work. It’s all cooked on high heat and for this hakka noodles recipe and we want the veggies to stay crunchy. Soggy and over-cooked vegetables, in my opinion, ruin the fun of eating noodles. While eating hakka noodles, I want to bite into my vegetables. So before you start, chop, slice and keep everything ready. You’re not going to have the time to chop in between.

Enjoy! and have a great taste to cherish. A dish from Chinese origin, but with an Indian twist.

Preparation Time: 10 mins

Cooking Time: 15 mins

Serves: 2

Hakka Noodles Pack: 1
Water: 4 Cups
Salt: ½ teaspoon
Oil: 2 Tablespoon
Ginger garlic paste: 1 teaspoon
Onion: 1 (sliced)
Cabbage: 1 small size (sliced)
Carrot: 1 (sliced)
Capsicum: 1 (sliced) (You may use Red, Green or Yellow capsicum or mix of them)
Soya Sauce: 2 Tablespoon
Green Chilli Sauce: 1 teaspoon
Vinegar: 1 Tablespoon
Pepper Powder: ¼ teaspoon
Salt: ¼ teaspoon
Spring Onions: ¼ Cup

Boil Water (4 Cups) and add Salt (¼ tsp). Add noodles to it and cook for about a minute. Strain and refresh it with chill water and keep it aside.
Put a deep vessel or Wok on a high flame, add Oil (2 Tablespoon). Then add Onion (1 – sliced), ginger garlic paste (1 tsp) and give it a quick stir
Then add remaining vegetables – Carrot (1 sliced), Cabbage (1 sliced), Capsicum (1 sliced) – saute for about a minute
Add Soya Sauce (2 Tablespoon), Green Chilli Sauce (1 teaspoon), Vinegar (1 Tablespoon)
Add Pepper Powder: ¼ teaspoon and Salt (½ teaspoon) and stir well
Now add Spring Onions: ¼ Cup to garnish. And Indo Chinese version of Veg Hakka Noodles is ready!

Let’s Just Go For It! Wish you an Awesome Learning Experience.

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