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Veg Hakka noodles recipe

  • By Mary Anthony
  • Comments Off on Veg Hakka noodles recipe

                                                                 VEG HAKKA NOODLES / CHINESE NOODLES / VEG CHOWMEIN

INGREDIENTS

  • Noodles one pkt – 150 gms [ Local one which we get from Kirana shop for rs 20]
  • 1 cup onion ( spring onion).
  • 2 tbsp finely minced ginger garlic.
  • 1 green chilly finely chopped.
  • 2 tbsp of olive oil / regular oil
  • 1/2  thinly sliced carrots.
  • 1/2  cup of  beans cut in diamond shape.
  • 1 cup  of shredded cabbage.
  • 1/2  capsicum thinly sliced
  • 1/2 tsp  black pepper powder.
  • 1/4  cup  finely chopped spring onion greens for garnish
  • 1 tbsp  – Soya sauce
  • 1 tsp – vinegar
  • 1tsp – pepper pwdr
  • Ajinomoto – a generous pinch for actual Chinese flavour [ optional ]
  • Salt as per taste .
veg hakka noodles

PREPARATION :

Boil water (enough for the noodles to immerse) then add the noodles with 1 tsp oil and salt . Cook noodles until soft. Don’t over cook. Drain water and keep it under tap water to remove the excess starch .Toss little oil and keep aside.

hakka noodles recipe

METHOD

Heat oil in a pan – add onion , finely chopped garlic and ginger, chilli  and fry. [it should not burn]

Then add the carrot , beans and sauté for sometime.

Next add the capsicum  and toss.

Once half done add cabbage.

Saute for 2 mins on high flame .

Keep tossing .

Add required salt + ajinomotto and pepper .

***** here we can add 2 tsp soya sauce + 1 tsp vinegar [ I prefer adding while serving ]

Finally add cooked noodles and give a quick stir until the noodles is blended well with the vegetables.

Garnish with spring onion leaves

Serve hot with vinegar + chilli sauce  + soya sauce.

***I don’t add the soya sauce / chilli sauce / ketchup or vinegar while cooking –  I like the white colour hakka noodles served in big restaurants.

STIR FRIED Veg Hakka noodles – here I have not added sauces while cooking .
2015-06-12 21.54.37
Noodles v get from small shops – these are fine and taste good .

Note:

  1. Use olive oil.
  2. Don’t over cook the noodles .
  3. Don’t over cook the veges , it should  have a crunchy texture.
  4. You can also add capsicum of different colour, babycorn , mushroom , sprouts, soya chunks .
  5. U can increase or decrease the quantity of veges .
  6. Don’t add soya sauce and vinegar  while cooking, add it while serving else the colour becomes black or dark .
  7. While peparaing for kids deseed the green chillies or instead of finely chopping break the chilli  into two pieces.
  8. Instead of  finely chopped ginger and garlic ,you can add paste of ginger garlic.
  9. For Indian touch you can add finely chopped coriander leaves.
  10. Instead of slicing the veges you can also finely chop them or grate it , if kids make fuss about the veges.
  11. For chicken hakka noodles add boiled and shredded chicken while adding  the veges and in the end add scrambled egg.You can also scramble the egg while cooking the other ingredients.
  12. You can make a  variant by adding  chings hakka noodles  masala. But be careful the masala is bit spicy .Kids don’t like.

There are two variations of raw noodles :
1 – veg white colour noodles

2 – yellow egg noodles.

The yellow noodles tastes better.

here i have not added sauce .

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