Hakka Noodles is a popular Indo - Chinese dish. “Hakka” cuisine is mostly simple with all natural ingredients and less or no seasoning involved which is totally contradictory to whats been served in Indian restaurants. Most Indo-Chinese Hakka preparation includes heavy seasoning except the vegan style.
This was the first dish that I started cooking as Chinese is my favorite cuisine. So here goes my recipe for Vegetarian Hakka Noodles.
Serves 4
Ingredients
1 1/2 coil Dried Noodles
1 cup Carrots, thin long strips
1/2 cup Spring Onions, finely chopped
1 cup French Beans, finely chopped
1/2 cup Capsicum
1/2 tsp Salt
2 tbsp Soya Sauce
1 tbsp Chilli Paste
1 tbsp Oil
Preparation
1. Boil noodles according to package directions.
2. Heat 1 tbsp of oil in a nonstick wok and add spring onions and fry till slightly cooked.
3. Add carrots, french beans and capsicum and stir fry.
4. Add noodles and salt.
5. Add chilli paste and fry nicely.
6. Add soya sauce and fry for a minute or so (sprinkle water if looks too dry).
7. Serve hot with chopsticks or fork (to avoid mess)
Note: I used Olive Oil for stir frying the vegetables and also on the cooked noodles so that they don't stick.
I used normal onions in place of spring onions.
Tastes amazing :)
This too shall be experimented soon at my home :) Mahek will be pleased !
ReplyDeleteFor those of you that always find yourself struggling with sticky and soggy noodles - try this - Add a little bit of salt and olive oil while boiling the noodles and then run the noodles under cold water after boiling. Helps keep the noodles free of sogginess and stickiness.
ReplyDeleteDid Mahek like it Karishma?
ReplyDeleteI will surely try that next time Archu....Thanks