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. Hakka noodle 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.
Below is the detailed recipe of restaurant style veg hakka noodles.
Hakka Noodles Recipe
- 200 Grams Plain Noodles
- 1/2 Cup French Beans Chopped
- 1/4 Cup Spring Onion Chopped
- 1/2 Cup Bell Pepper Thinly Sliced
- 1/4 Cup Green Cabbage Shredded
- 1/4 Cup Purple Cabbage Shredded
- 2 White Onion Medium Size – Thinly Sliced
- 1/4 Cup Carrot Juliennes
- 1 Tablespoon Soy souce
- 1 Teaspoon White Vinegar
- 2 Tablespoon Red Chilli Souce
- 2 Tablespoon Oil
- 1/4 Teaspoon Black pepper powder
- 1 Salt As Per Taste
- Boil the noodles in 6- 7 cups of water and 1 tablespoon of oil. Once they are done, strain them in colander and pour cold water on them. This will prevent them to stick together. Keep aside and let them drain completely.
- In a wok, add 1 tablespoon of oil and heat it on high heat. Add all the vegetables and sauté for 3-4 minutes. Don’t cook more than that as we want our vegetables to remain crunchy.
- Add soy sauce, red chilli sauce, vinegar, pepper powder and salt and mix well. Now add boiled noodles and toss them for 5-6 minutes until they are mixed well, nicely coated and cooked.
- Serve hot and enjoy…
- Do not over boil the noodles otherwise they will be mushy and stick together.
- You can adjust the amount of chilli sauce as per your taste. Similarly you can add vegetables of your choice like mushroom, baby corn etc.
- Always use white onion in this as red onion turns black if we prepare noodles in little advance and keep them for some time.
- Always cook this recipe on high heat as that will give you the taste and texture exactly like served in restaurants.
If you like Indo-Chinese, do try out this egg fried rice, yet another easy and tasty indo-chinese dish.