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Veg Hakka Noodles Recipe
The recipe for Hakka noodles has been simplified to turn it out quickly in restaurants and at home. As an Indian Chinese recipe it retains the salient features of both combining to form an interesting taste of its own. When you are making vegetable noodles then your Hakka noodles recipe will contain only vegetables although the original version has eggs in it.
Ingredients For Hakka Noodles:
1. Noodles (not instant noodles, it has to be tough noodles that need to be boiled): 1 packet
2. Onions: 1 (sliced)
3. Garlic: 5-6 cloves (minced)
4. Ginger: 2 inches (grated)
5. Tomato ketchup: 2 tablespoons
6. Carrots: 2 (chopped into medium pieces)
7. String beans: 8-10 (chopped)
8. Capsicum or green bell pepper: 1 (chopped)
9. Green chillies: 3 (minced)
10. Ground pepper: 1 tablespoon
11. Vinegar: 1 tablespoon
12. Soy sauce: 1 tablespoon
13. Oil: 2 tablespoons
14. Salt as per taste
Procedure For Hakka Noodles:
- Boil the packed noodles for 5 minutes with few drop of oils so that they do not stick to each other. Strain the water and keep the noodles aside.
- Meanwhile chop all the vegetables and spices. Heat oil in a deep pan and saute the onions in them until they are golden.
- Add the minced garlic and ginger to the onions and cook for a minute. Now add the green chillies with all the vegetables and vinegar. Add the capsicum in the end because it needs least cooking time.
- Add salt and pepper to the vegetables and cook for 3-4 minutes until they start smelling good.
- Now push the vegetables to a side; pour tomato ketchup and soy sauce in the oil that remains after pushing the vegetables aside. Let it simmer for half a minute and then mix.
- Keep stirring and cooking the sauce for 2-3 more minutes. Finally add the noodles you have boiled and stir it thoroughly to make the mixture smooth.
- You can cover and cook for 2 minutes and remove from flame.
Have Hakka noodles as a delicious evening snacks; you can also serve it as dinner with a Manchurian gravy as side dish.
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