Vegetable Hakka Noodles

I am back! It has been so long since I posted anything here. But, we recently moved and everything with moving takes so long and is so hectic. I am finally getting back to my old routine and will be posting frequently from now on. 

I am back with a no-fail super-hit recipe from my kitchen. Whenever you are feeling not-so-excited to cook anything, but don’t want to eat outside, noodles always come to rescue. This recipe is indo-chinese and has lots and lots of veggies in it making it healthy along with yum. This recipe is very very versatile and you can create so many variations of this recipe, replace noodles with rice, add tofu or chicken and add any vegetables of your liking. Its just yum always. And did I mention that its quick to make 🙂 

Though, noodles have 4000 years of history in Chinese cuisine, Hakka Noodles were created by Hakka immigrants in Kolkata and are purely Indo – Chinese. I used Ching’s Wheat Hakka Noodles in this preparation. So, no all purpose flour sticking to guts :). Indo – Chinese preparations are extremely popular as street foods in India. Kids are nuts about them and you can not just say no to a spicy stir-fried noodles plate with crunchy vegetables if you happen to pass through a street vendor. 

I enjoy noodles as much as I used to enjoy them as a kid. We have a restaurant here in Seattle specializing in Indian types Chinese food. I kept going back to that restaurant every week. Their preparation is quite good, but is very very oily. So, I decided to recreate the recipe at home in a healthier way. 

Without much delay, lets jump to the recipe. Serve them warm with Gobhi manchurians in dinner or lunch or even breakfast or as evening snack items! 

Ingredients

For the spicy sauce:

• Tomato – 1
• Soy sauce – 2 tbsp
• White vinegar – 2 tbsp
• Chili flakes – 1/2 tsp
• Fresh ground black pepper – 1/2 tsp 
• Minced garlic – 1 tsp

For noodles

• Hakka noodles – 8 oz
• Vegetable oil – 4 tbsp
• Sliced onion – 1 cup
• Spring onions – 7 to 8
• Sliced purple cabbage – 1/2 cup
• Sliced colorful bell peppers – 1/2 cup
• Salt – to taste
• Water for boiling the noodles – 4-5 cups
• Green chillies – 2 

Method

• Puree tomato in a blender and add rest of the ingredients listed under sauce. Keep aside for at least 30 minutes to let the favors infuse. 
• Boil 4-5 cups of water in a deep pan and add 1/2 tsp salt. When the water starte boiling add the noodles. Please follow package instructions on how many minutes to boil the noodles. Do not over cook the noodles, else they will become a sticky lump. 
• Run the boiled noodles under cold water and drain all the water. Rub 1 tbsp of oil on the noodles and keep aside. 
• Take a pan and add 4 tbsp of oil. When the oil is hot, add minced green chillies, onions and chopped white part of spring onions. Saute them on high heat for a couple of minutes or until the onions start showing brown edges. 
• Next add the prepared sauce and saute on medium high heat for a couple of minutes. You mixture will become shiny and thick. 
• Next add all the sliced veggies except green part of spring onions and saute for 3-4 minutes. Do not over cook the vegetables as they will loose their crunch and color. 
• Add noodles and mix everything together thoroughly. Adjust seasoning and keep aside for an hour.
• Serve warm and enjoy! 

 

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