Vegetable Hakka Noodles | Restaurant Style Hakka Noodles Recipe

Vegetable Hakka Noodles is a super quick Indo-Chinese recipe. It is perfect for your dinner and the flavor of butter and pepper will be enjoyed by everyone. It is a lite food which will satisfy your hunger. This is a blissful evening to me as I have a perfect bowl of my favorite noodles.

Recipe after the jump...

Vegetable Hakka Noodles

Recipe Cuisine: Indo Chinese | Recipe Category: Dinner / Main

Prep Time: 15 mins | Cooking Time: 20 mins | Serves: 2

Ingredients:

Noodles - 150 gm

Carrot - 1, large

Beans - 10

Cabbage - 1 cup

Capsicum - 3/4

Onion - 1

Spring onion - 1

Ginger - 2 inch piece

Garlic - 8

Black pepper - 2 tsp (adjust to taste)

Soy sauce - 2 tsp

Chilli Sauce - 2 tsp

Salt - to taste

Sugar - 1/2 tsp

Gingely oil - 3 tblspn

Butter - 2 tblspn

Method:

Bring water to rolling boil adding little salt and oil to it. Add noodles to it and cook until 80% done(approximately 6 to 8 mins). Once done immediately refresh it with cold water, drain water and set aside.

Julienne the carrot, cabbage, capsicum and onion as shown in the step by step pictures.

Heat up a wok, melt butter and add 3 tsp of sesame oil. Add the minced ginger garlic. Let the ginger, garlic infused in the butter and gets a nice aroma.

Add white spring onion, sliced onion stir for a minute. Add in carrot, beans, cabbage and capsicum one by one. Sauté for 1 or 2 minutes. Vegetables should be little crunchy.

Now add the soy sauce, chilli sauce, sugar, salt and pepper powder.

Add the drained noodles and toss it till it is coated well with the sauce and the veggies. Sprinkle little more pepper again.

When the noodles is about done add some chopped green onions.

Enjoy!

Note:

• I added more pepper as it gives a nice taste.
• Always cut the vegetables into thin long slices for noodles. It also decides the taste.
• Butter can be added little for noodles for a very nice taste.
• Boil the noodles as per the directions given in your packet.
• Cool the Noodles immediately otherwise, it will continue cooking in the heat and gets mushy when you stir fry.
• If you do not have spring onion, just skip them.

Pictorial:

Julienne the carrot, cabbage, capsicum and onion as shown in the picture.

Bring water to rolling boil adding little salt

and oil to it.

Add noodles to it and cook until 80% done(approximately 6 to 8 mins).

Once done immediately refresh it with cold water, drain water and set aside.

Heat up a wok, melt butter and add 3 tsp of sesame oil.

Add the minced ginger garlic. Let the ginger, garlic infused in the butter and gets a nice aroma.

Add white spring onion, sliced onion stir for a minute.

Add in carrot, beans, cabbage

followed by and capsicum one by one. Sauté for 1 or 2 minutes.

Vegetables should be little crunchy.

Now add 2 tsp of soy sauce. (Note: Do not add too much of soy sauce)

2 tsp of chilli sauce

Add in sugar and salt

and pepper powder to taste.

Mix it well

Add the cooked noodles and toss it till it is coated well with the sauce and the veggies

Add in spring onion green and sprinkle little more pepper again

Its ready!