Hakka noodles, or Hakka mee, is a type of noodles – It is yellow in color, normally served in soup and with meat such as pork or chicken fillet, with vegetables and egg ( Source: Wiki). Usually I make Veg noodles with store bought plain noodles. For the first time, I bought Ching’s Hakka noodles and made Vegetable noodles for our breakfast combining Indian & Chinese style. I never thought its so easy and quick to make.
I followed the instruction given in the pack on how to cook hakka noodles and cooked it perfectly. Noodles was firm yet soft. It came out well and tasty. Sendhil & Raksha loved it so much. Rice Vinegar & Soy sauce are the star ingredients for this recipe. But I used White vinegar and little tomato ketchup too. I am happy that I tried hakka noodles at home.
For a no onion, no garlic version, just skip those ingredients from the list and follow the recipe. Soon I am planning to try Schezwan and more varieties with hakka noodles. Now lets see how to make this Kids friendly, quick and easy Veg Hakka noodles.
Veg Hakka Noodles Recipe
How to make Indo Chinese style Vegetable Hakka Noodles recipe
Cuisine: Indian
Category: Main course
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
To cook noodles
- Hakka Noodles – 200 gm Packet ( I used Ching’s brand)
- Water – 10 cups
- Cooking oil – 1 tsp
- Salt – as needed
To saute
- Cooking oil or olive oil – 2 tbsp
- Garlic – 5 cloves ( finely chopped)
- Spring onion – 2 tbsp (-do-)
- Big onion – 1 no ( sliced)
- Carrot – 1 no ( medium)
- Capsicum – 1/4 no
- Shredded cabbage – 1/4 cup
- Soya sauce – 1 tsp
- Green chilli sauce or red chilli sauce – 1-2 tsp
- Tomato sauce – 1.5 tsp
- White Vinegar – 1/2 tsp (optional)
- Black or white pepper powder – 1 tsp
- Salt – as needed
- Sugar – 1 tsp
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METHOD
- Boil 10 cups of water in a wide bowl.Add a tsp of cooking oil and some salt. When the water comes to roll boil, add the noodles. Break the noodles into two while adding in water. Let it cook in open bowl for 10 minutes. In the mean time, finely chop garlic & spring onions, shred cabbage, slice onions, capsicum and carrot thinly.
- Toss the noodles once or twice in between.Make sure the noodles is not over cooked and mushy. So toss it every once and then.Check it after 10 minutes. Take a small string. Press it. It should break and soft.Then drain the excess water using a colander and wash the cooked noodles under tap water to stop its cooking process. This step helps to keep the noodles stay firm in shape. So do not skip this step. Let the noodles become warm.
- Now heat oil in a kadai. Saute garlic and half of spring onions. Add sliced onion, carrot, shredded cabbage, capsicum and saute well. Sprinkle sugar and required salt. Keep tossing the vegetables in high flame till its 3/4 th cooked. Now add the tomato sauce, chilli sauce, soy sauce and vinegar.Keep the flame low and mix well.
- Add the cooked noodles and mix well. Add the black pepper powder and mix well.Noodles should be coated well with the sauce. Check for taste. Add more sauce if needed.
- Toss the noodles in high flame for few minutes. Remove and serve hot. Enjoy !
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Note
- Adjust the quantity of sauces as per your taste.
- You can use white pepper powder instead of black pepper powder.
- Noodles should be cooked properly. So stay nearby and remove it at the right time.
- You can add sliced mushroom, Green peas and french beans if you like.
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Enjoy yummy Hakka noodles at home along with manchurian as side. Tastes great !!
