VEG HAKKA NOODLES |
STARTUP COOKING
Veg Hakka Noodles is one of the most popular Indo Chinese recipe, made by tossing noodles with stir fried vegetables in Chinese sauces. Veg Hakka Noodles is very quick, easy and simple to make.
Hakka Noodles made with fresh noodles, it has a strong flavor of soy sauce and garlic, which makes it an apt recipe for kids parties and birthday celebrations. Here I used Ching Hakka Noodles, which is easily available in all super markets.
This easy noodles recipe can be easily packed for road trips, picnics and school lunch boxes, which is very healthy as well as delicious. Add your favorite veggies and garnish with more spring onions. Follow my step-by-step photo recipe to prepare Veg Hakka Noodles. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR VEG HAKKA NOODLES
Coarse : Main – Dinner
Cuisine : Indo – Chinese
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 15 min
Total Time : 30 min
INGREDIENTS
- 600 g noodles I used Ching Hakka Noodles
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1.5 tsp garlic – chopped
- 1 tsp ginger – thinly sliced
- 2 green chili – sliced
- 1 medium size onion – thinly sliced
- 1 carrot – thinly sliced
- 1/4 cup beans – chopped
- 1 capsicum – thinly sliced (red or yellow or green)
- 1 tbsp tomato ketchup (optional)
- 1.5 tbsp soy sauce
- 1/2 tsp red chilli sauce or sriracha sauce
- 1/2 tsp sugar
- salt to taste
- 1/2 tsp black pepper powder
- handful of spring onions – chopped
PROCEDURE
- Boil the noodles according to instructions on the package. I was supposed to cook my noodles for 2 minutes only in boiling water with a tsp of oil
- drain the noodles and wash under cold running water
- add a tbsp of oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. set it aside
- heat 1 tbsp sesame oil and 1 tbsp vegetable in a pan, add chopped garlic, ginger and green chilli
- saute for few seconds until it starts to change color
- add thinly sliced onion and saute for a minute or until the onion starts turning light golden brown
- add sliced carrots, capsicum and chopped beans
- cook on high flame for 1 minute, veggies should remain crunchy
- add tomato ketchup, soy sauce, red chilli sauce, salt and sugar
- toss the vegetables to combine well with the sauce
- add black pepper powder, mix well
- add boiled noodles, using a pair of tongs, mix it well so that the noodles are well coated with the sauce, cook for 30 seconds to 1 minute
- garnish with chopped spring onions
- Enjoy !
NOTES
- use any vegetables of your choice like tofu, broccoli, peas etc.,
- after boil the noodles, don’t forgot to wash it under cold running water
- sriracha sauce goes well with Hakka noodles, If not use hot chilli sauce
Veg Hakka Noodles with Step-by-Step Photo Recipe
took 4 cup water in a sauce pot
bring water to boil
add noodles
cook as per package instructions, for me I cooked 2 minutes
drain the water
wash noodles under cold running water
add a tbsp of oil and toss well
heat sesame oil and vegetable oil
add chopped garlic, ginger and green chilli
saute for few seconds
add thinly sliced onion
saute for a minute or until it turns light golden brown
add thinly sliced carrot, capsicum and beans, saute well on high flame for 1 minute
add tomato ketchup, soy sauce and hot red chilli sauce
toss the vegetables to combine well with the sauce
add sugar and salt
add pepper powder and mix well
add boiled noodles
using a pair of tongs, mix it well so that the noodles are well coated with the sauce, cook for 30 seconds to 1 minute
garnish with chopped spring onions
Veg Hakka Noodles
