Vegetable Hakka Noodles is everyones favourite both young and old alike. I usually love having Hakka Noodles Schezwan style as they are a bit on the spicier end but since few years I have developed a liking for these plain yet tasty Hakka Noodles. Everyone has their own style of making them. Some like to spice it up or some like to have it with some hot and sour or spicy Manchurian Gravy to compensate the blandness. Well if you’re looking for healthier options to serve kids then this recipe of mine will surely be of your liking.
You can check out our other Chinese recipes here : Noodles and Rice, Chinese Style Soups, Chinese Style Appetisers, Chinese Gravies and Sauces.
- 1 Packet of Hakka Noodles
- 1 capsicum sliced nicely into thin pieces
- 200 grams chopped mushroom
- 1 sliced onion
- 1 long carrot sliced thinly sliced or grated
- 1 cup shredded cabbage
- 3 tsp ginger garlic paste
- 1 tsp pepper powder
- 1 tsp red chilly powder
- 2 tsp soya sauce
- salt to taste
- 4 tbsp oil for frying
- 10 cups of water
|Prep Time: 15mins
|Cooking Time: 30mins
Time needed: 45 minutes.
In a large vessel add salt and 1 tsp of oil to 10 cups of water and bring to a boil. Add in the noodles and cook till al dente or 3/4 cooked. Drain the noodles using a sieve and rinse the noodles with cold water to avoid over cooking. Keep the noodles aside.
Heat oil in a large thick bottomed vessel/kadhai and add the ginger garlic paste to it once the oil is nice and hot.
Add in the sliced onions and fry for some time till the raw smell goes away. Be careful to not burn the onions and GGP paste
Chop all the required vegetables and keep aside. I have used some cauliflower instead of cabbage.
Add in the vegetables to the onion and fry for some time
Add all the dry spices, soya sauce and salt to the vegetables and continue frying for about 5 minutes.
Now toss in the noodles and mix all the vegetables nicely. Your simple, tasty healthy hakka noodles is ready to be served.
- You can use any choice of your vegetables.
- You could also add 2 tsp of tomato sauce and 2 tsp of chilly sauce to spice it up or make it more tangier.
- If you like it more hot, you could slit the green chillies instead of making its paste.