Vegetable Hakka Noodles

Hakka noodles are a delicious Indo-Chinese Noodle dish served as a main course or a side dish with other Indo-Chinese-style dishes.

Recipe Source Link:https://www.mygingergarlickitchen.com/vegetable-hakka-noodles/

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RECIPE INGREDIENTS

» For Vegetable Hakka Noodles

• 1 packet (300 grams) of Hakka Noodles
• 1 1/2 large-sized bell peppers (I used red, green, and orange)
• 2 medium-sized carrots, peeled
• 1/2 head of cabbage, about 2 cups
• Boiling water for noodles
• Salt to taste
• 3 tablespoons + 2 teaspoons oil
• 4-5 garlic cloves
• 1/2 inch ginger piece, peeled (optional)
• A handful of spring onion greens, chopped
• 1 medium-sized onion, peeled
• Salt, and pepper to taste
• 1.5 tablespoon Soy sauce
• 1 teaspoon hot sauce, optional
• 1 teaspoon chili oil, or to taste
• 1 medium-sized green chili
• 1 tablespoon vinegar
• Pinch of sugar

» For serving

• Spring onion greens, chopped

RECIPE INSTRUCTIONS

» Prep Veggies

1. For making veg hakka noodles, you will first need to prepare all the veggies. Start by placing bell peppers on a chopping board. Slice them thinly lengthwise. Bell pepper juliennes are ready. Next, divide the onion into equal halves and thinly slice it. Then mince or finely chop 4-5 garlic cloves. Finely chop 1-inch ginger piece. Slice green chili. After that, thinly slice two medium-sized carrots. Carrot juliennes are ready. Then start cutting cabbage into thin shreds. Cabbage chiffonade is ready. Keep all the veggies aside.

» Boiling noodles

1. Add boiling water to the pan, or bring it to a rolling boil. Next, add 1/2 teaspoon of salt and 1 teaspoon of oil. Add the noodles and boil until al dente or according to package instructions. Make sure that you do not overcook the noodles. Once done, discard the water and drain them into a colander. Then rinse them with cold or running tap water to remove the starch and to stop the cooking process. Pour 1 teaspoon of oil and mix using fingers to prevent them from sticking to each other.

» How to Make Hakka Noodles

1. Heat oil in a large wok or kadai over high heat. Add oil, chopped garlic, chopped ginger, and chopped green chilies and sauté them for a minute.
2. Next, add sliced onions and fry for a minute. After that, add julienned bell peppers/capsicum, julienned carrots, and cabbage chiffonade. Mix well and sauté all the veggies for 2-3 minutes or until veggies are slightly tender yet remain crunchy.
3. Then add 1 tablespoon of spring onion greens, salt and pepper to taste, and hot sauce (if using). Mix well and cook for a minute. Then add a pinch of sugar, soy sauce, and vinegar and mix.
4. Lastly, add cooked noodles and chili oil. Toss everything well, taste, and add more seasoning or sauce if needed. Toss well for 3-5 minutes. Your veg hakka noodles are ready, garnish with spring onion greens, and serve hot with Schezwan sauce, Paneer Manchurian, or any of your favorite Indo-Chinese dishes.

RECIPE NOTES

1. Rinse the noodles: After boiling them, rinse them with cold water to remove excess starch and to immediately stop the cooking process. Then toss and mix the cooked noodles with some oil so they do not stick or turn lumpy.
2. Use High heat: When making vegetable hakka noodles recipes, it is suggested to use high heat to cook vegetables. This way they get cooked quickly and without getting soggy.