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Veg Hakka Noodles Recipe | Chings Veg Hakka Noodles

Posted on November 25, 2016 Category: Chinese Recipes

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Hakka noodles are the adaptation of Indo-Chinese cuisine with Chinese seasoning and cooking technics suitable to our Indian taste. This veg Hakka noodles recipe is liked by everyone from kids to elders. It is very famous, that we can see these Hakka noodles sold everywhere from star hotels to street-side cart shops. Nowadays it is very expensive in hotels but you can prepare these noodles in-home cost-effectively and hygienically for your kids. Try this Chings Veg Hakka noodles this weekend and give your kids a pleasant surprise.

Veg Hakka Noodles Recipe

Veg Hakka Noodles Recipe

Vegetable Hakka Noodles Recipe

Veg Hakka Noodles Recipe | Chings Veg Hakka Noodles

Priya Santhamohan
Chings Veg Hakka Noodles recipe is an Indo-chinese cuisine with Chinese seasoning and cooking technics and is liked by everyone from kids to elders.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Main Course
Cuisine Indo Chinese
Servings 2 People
Calories

Ingredients
  

1 Cup = 250 ML, 1 tsp = 5 ML

  • 1 Pack Hakka Noodles
  • 1 tsp Garlic
  • 1 tsp Ginger
  • 1 tbsp The white part of Spring Onion
  • ¼ cup Carrot
  • 5 to 6 Beans
  • ¼ cup Cabbage
  • ¼ cup Capsicum Green, Red & Yellow
  • 1/2 tbsp The green part of Spring Onion
  • 1 tbsp Green Chilli Sauce
  • 1 tsp Vinegar (optional)
  • ½ tsp Soya Sauce
  • 1 tsp Whole Pepper (Crushed)
  • Salt (As Required)
  • 2 tbsp Oil

Instructions
 

  • Break the Hakka noodles into medium size pieces. Roll boil enough water in a pan and add noodles.
  • Add salt and cook till soft, not mushy (aldent - half cooked). Drain the water with the help of colander and rinse it under running water. This helps to remove the wax coating in the noodles.
  • Add little oil to the noodles and toss well to prevent stickiness. Crush pepper and get ready with the ingredients.
  • Chop all the veggies finely or julienne. Heat oil in a heavy bottom pan, and add ginger & garlic. Then add white part of spring onion. Fry for a while in high flame.
  • Then add carrot, beans, cabbage and saute again. Once the veggies are slightly cooked, add capsicum at last, as the capsicum gets cooked very fast. All the veggies should retain the crunchiness and so don't overcook it.
  • Add soya sauce, chilli sauce and salt (just required salt as the sauces have added salt in it). Mix well.
  • Now add the cooked noodles, crushed pepper and give a toss in very high flame to get a smoky flavour. Just toss for 1 minute and garnish with the green part of spring onion.
    Serve this Chings Veg Hakka Noodles hot with any Manchurian or tomato sauce.

Notes

Tips for Chings Veg Hakka Noodles 

1. Don't overcook noodles, it should be aldent (half-cooked).
2. Rinse the noodles well to remove the wax coating in it.
3. After rinsing the noodles, add little oil to prevent stickiness.
4. For a unique flavour, olive oil can be used. I used normal oil only.
5. Use oil generously while frying the vegetables so the veggies don't get burnt.
6. Don't skip cabbage and capsicum as this recipe calls for these veggies as essential ingredients.
7. I used green chilli sauce, red chilli sauce or garlic sauce also can be used.
8. Just add the mentioned amount of soya sauce or else if added more, the colour of the noodles becomes dark.
9. Add salt carefully as the sauces have added salt in it.
10. Do the whole process in high flame, so the veggies retain crunchiness and give a smoky flavour.
11. If preferred add 1 tsp of vinegar which gives a unique flavour to this Chings Veg Hakka Noodles.
Keyword Chings Veg Hakka Noodles, Veg Hakka Noodles, Veg Hakka Noodles Recipe

 

Chings Veg Hakka Noodles

Chings Veg Hakka Noodles

Method for Veg Hakka Noodles Recipe

1. Break the Hakka noodles into medium size pieces. Roll boil enough water in a pan and add noodles.
Hakka Noodles Recipe Step1
2. Add salt and cook till soft, not mushy (aldent – half cooked). Drain the water with the help of colander and rinse it under running water. This helps to remove the wax coating in the noodles.
Hakka Noodles Recipe Step2
3. Add little oil to the noodles and toss well to prevent stickiness. Crush pepper and get ready with the ingredients.Hakka Noodles Recipe Step3
4. Chop all the veggies finely or julienne. Heat oil in a heavy bottom pan, and add ginger & garlic paste. Then add white part of spring onion. Fry for a while in high flame.Hakka Noodles Recipe Step4
5. Then add carrot, beans, cabbage and saute again. Once the veggies are slightly cooked, add capsicum at last, as the capsicum gets cooked very fast. All the veggies should retain the crunchiness and so don’t overcook it.Vegetable Hakka Noodles Recipe Step5
6. Add soya sauce, chilli sauce and salt (just required salt as the sauces have added salt in it). Mix well.Vegetable Hakka Noodles Recipe Step6
7. Now add the cooked noodles, crushed pepper and give a toss in very high flame to get a smoky flavour. Just toss for 1 minute and garnish with the green part of spring onion.Vegetable Hakka Noodles Recipe Step7
Serve this veg hakka noodles recipe hot with any Manchurian or tomato sauce.

 

Vegetable Hakka Noodles

Vegetable Hakka Noodles

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Filed Under: Chinese Recipes Tagged With: ching's hakka noodles recipe vegetable hakka noodles, chings veg hakka noodles recipe, easy hakka noodles, easy hakka noodles recipe, hakka noodles indian street style, hakka noodles recipe veg, How to make hakka noodles recipe, mixed hakka noodles, restaurant style veg noodles, veg hakka noodles chings, veg hakka noodles indian, veg hakka noodles indian style, veg hakka noodles ingredients, veg hakka noodles recipe step by step, veg hakka noodles restaurant style, veg noodles indian, veg noodles indian style, veg noodles indo chinese, veg noodles recipe indian, veg noodles recipe indian style, veg noodles recipe restaurant style, veg noodles restaurant style, vegetable noodles indian, vegetarian noodles recipe indian

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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