Hakka noodles is one of our regular features in the weeknight dinner rotation. I usually make this because it is DH’s favourite 🙂 Even my MIL surprisingly loves this dish! I say the word ‘surprisingly’ because she hates hotel food in general, and abhors having to eat outside except on rare occasions. Even then, she sticks to ordering regular South Indian dishes, with the exception of this dish. Whenever I’m making this for her, I omit the garlic because she doesn’t eat it 🙂 This tastes fantastic even without ginger/garlic. If you manage to get all the vegetable cutting sorted out beforehand, this comes together in a breeze – really simple and really tasty!
You can add schezwan sauce to this to make Schezwan Noodles, add fresh honey and ginger to make an excellent Honey-Ginger sauce for the noodles (yum!) and also add chilli powder plus garam masala and omit the soya sauce to have Indian-style noodles 😀
Read on for the recipe!
- Hakka veg noodles (I use Ching’s which is usually 150 gm – I use one packet for two people)
- Capsicum – 1, sliced thinly (you can also use multiple colored peppers)
- Carrot – 2, grated
- Cabbage – 1 (small), shredded roughly
- Onion – 1 big, sliced thinly
- Oil – 2 tbsp
- Soy Sauce – 2 tsp
- Ginger garlic paste – 1 tsp
- Black pepper powder – 1 tsp
- Salt to taste
- Water – 2.5 cups (to boil the noodles)
Cooking the noodles:
- Heat 3 cups of water with a pinch of salt until it comes to a rolling boil and you can see bubbles.
- Now dunk the noodles in this water and cook for 3-5 minutes, until al dente. Do not overcook, as noodles will get mushy.
- Drain the noodles and run it under cold tap water.
- Drizzle some oil and mix into the noodles, separate the noodle strands gently by hand. Set aside.
For the Vegetables:
- Heat some oil in a wide bottomed pan. Add the finely sliced onions. Flame should be on medium-high throughout.
- Once the onions become soft, add the ginger garlic paste and sauté for few seconds until the raw smell is gone.
- Add shredded carrot to this.
- Sauté well until soft.
- Add thinly sliced capsicum.
- Mix well just for a few seconds.
- Add shredded cabbage.
- Mix well. Sprinkle little water on the vegetables, cover with lid and cook for 2-3 minutes until tender.
Seasoning and Assembling:
- Once vegetables are firm but tender, add soy sauce.
- Add salt to taste.
- Add black pepper powder and mix well.
- Add the drained noodles.
- Lightly spread noodles over the veggie mixture using the spatula. Just so that its easier to evenly mix everything.
- Now mix everything until well incorporated. Taste and adjust for seasoning. Done!
Serve hot with a side of tomato sauce for a simple but hearty meal. You could also serve with Chinese gravies such as any vegetable manchurian/sweet’n’sour gravy. My personal favorite is to have Chilli Paneer with this – tastes delicious 🙂
Do try it and let us know how it went!
TIPS & TWEAKS
- You can wash the boiled noodles under cold tap water (in a colander), to prevent it from sticking.
- You can add paneer, tofu, sweetcorn, mushrooms, etc. to the noodles and it will taste great. Just feel free to add whatever veggies you prefer in the noodles! But try not to overload it.
- Flame of the stove must be medium to high in order to sear the veggies on high heat. Take care to not burn anything though 😉
- You could also use white pepper in place of black pepper.
- If you possess a wok, you can toss the noodles in the traditional way to coat it well with the sauce.