A popular Indian Chinese dish made by stir frying hakka noodles with veggies, sauces and garlic. Serve it with a Indo-Chinese sides like gobi manchurian, chilli chicken or chilli paneer.
For best results follow my detailed step-by-step photo instructions and tips.
2 to 3spring onion stalks(greens & whites separated)
1mediumonionsliced
1green chillichopped (optional)
1smallcarrotthin juliennes
½ to ¾cupcapsicum(bell pepper) julienne
6french beanschopped finely
½cupcabbagefinely shredded (optional)
1¼tablespoonsoya sauceorganic
1teaspoonrice vinegar(substitute with apple cider)
¼teaspoonblack pepper
½teaspoonSalt(adjust to taste)
Optional
1tablespoonhot sauce(Use your favorite sauce) (optional)
½ to 1tablespoonchilli oil(optional)
How to make the recipe
Rinse the veggies and slice the onions. Chop chilli and garlic. Chop carrots, cabbage, french beans and bell peppers to thin juliennes. Keep this aside.
Cooking noodles
Bring 6 to 8 cups of water to a rapid boil. Add noodles and cook till al dente. Follow the instructions on the pack for cook time.
Drain them to a colander and rinse under running water to remove excess starch.
Add 1 tsp oil to the noodles and smear it well to prevent them from turning sticky.
How to make hakka noodles
Heat oil in a large wok or pan on a high flame.
Add garlic and fry for 30 seconds. Then add spring onion whites, onions and chilli. Fry until the onions turn transparent for a minute.
Next add in carrots, capsicum and cabbage. Saute for 1 to 2 minutes until the veggies are partially cooked yet remain crunchy.
Add noodles & sprinkle salt. Then pour soya sauce, hot sauce, chili oil and vinegar.
Toss everything well and fry for about 1 to 2 minutes. Add black pepper and spring onion greens. Taste test and add more salt or sauces if needed
Serve hakka noodles hot with gobi manchurian or chilli paneer.