Indo-Chinese Vegetable Hakka Noodles

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Vegetable Hakka Noodles is one of the most popular Indo-Chinese delicacies that is served at almost every restaurant and fast food joint across India. Adapted so well to the local flavors and spices, it is not only children's favorite rather every grown-ups' preference too. Needless to say, during winter evenings, these noodles straight out of the kadhai of a local "thela wala", emanating a smoky aroma with that extra hotness of green chilies in every bite is just a bliss. However, for those instant cravings, one can't be running to the local street vendor. Therefore, the best way out is to always store a noodles packet in the pantry and make these bowls of deliciousness in your very own home kitchens. That ways you can also control the spiciness and hygiene off-course is an added advantage.  

Though the recipe of hakka noodles is quite simple, there are couple of points that need to be taken care off - 

1. Do not over-boil the noodles as it would make them mushy, resulting in a khichdi texture.
2. Saute the vegetable on high flame and that too for only a minute or two to retain their crunchiness.  
3. If possible, use a Chinese cast iron wok.

With these few points taken care off, I am sure you would always get the perfect results. 

Indo-Chinese Vegetable Hakka Noodles
Indo-Chinese Vegetable Hakka Noodles
Ingredients 

 Hakka Noodles - 1 packet (I used Ching's Hakka Noodles)
Thinly sliced onion - 1
Julienned capsicum, medium size - 1/2
Julienned carrot - 1
Finely sliced babycorns (optional) - 3 to 4
Finely sliced/shredded cabbage - 1 cup
Finely sliced garlic cloves - 2 to 3
Finely chopped ginger - 1/2 inch
Finely chopped green chilies - 2 to 3
Finely chopped spring onion greens - 1/2 cup
Salt - to taste
Crushed black pepper - 1 tsp
Light soya sauce - 2 tsp
Vegetable oil - 1 tbsp
White vinegar - 2 tsp
Red chili sauce - 1 tbsp (add more if you like noodles extra hot)

Indo-Chinese Vegetable Hakka Noodles

Indo-Chinese Vegetable Hakka Noodles


Method 

1. Boil the noodles as per instructions given on the packet.
2. Strain and wash under running water for a minute or two.
3. Drizzle some oil over the noodles, mix in well and keep aside. This is important else noodles tend to stick to each other.
4. In a wok, heat the vegetable oil.
5. Add in ginger - garlic and saute for a while.
6. On a high flame, add green chilies and all the vegetables and saute for just few seconds.
7. Next, add salt, black pepper, chili sauce, soya sauce and vinegar.
8. Add boiled noodles and toss well so that they are incorporated nicely with the veggies.

Your Hakka Noodles are ready. Serve hot, garnished with chopped spring onion greens.

Indo-Chinese Vegetable Hakka Noodles

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- Anshu







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