Call it “Hakka Noodles” or “Chinese Noodles” with Indian twist, it means same for me. One of my all time favourite dish. If go to any buffet or any place where these noodles are in menu, I will never be able to say no, such a big fan 😀
With regards to making these, I can certainly say, cooking can’t really get any easier. Recipe is simply divided into two parts:
- Boil the noodles
- Fry the noodles with vegetables.
Hakka noodles are one common name that you will find in menu of an Indian restaurant, such common thing that even road side eateries offer it. This is one simple dish that kids love and eat with all zeal. Of course noodles is any day kid friendly meal, but if you are grown up, don’t shy away and try this (if not already tried), and will be pleasantly surprised.
In a typical recipe, boiled noodles needs to be tossed with sauces and vegetables, I am hoping that this recipe will explain you how to get the restaurant like taste with sequence of adding ingredients as well as duration to cook and other minute details that will fetch you that authentic taste, at the same time with the ingredients (oil etc) which is clean and pure.
Though these noodles can be enjoyed on its own, they can also be paired with manchurian, or even plated as sizzler.
Please do pay attention to recipe notes to avoid some common mistakes people do.
If you like Indo-Chinese, do try out this egg fried rice, yet another easy and tasty indo-chinese dish.