Veg Hakka Noodles Recipe | Chings Veg Hakka Noodles

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

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Veg Hakka Noodles Recipe | Chings Veg Hakka Noodles

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

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.

Course: Dinner, Main Course

Cuisine: Indo Chinese

Keyword: Chings Veg Hakka Noodles, Veg Hakka Noodles, Veg Hakka Noodles Recipe

Servings: 2 People

Author: Priya Santhamohan

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

1. Break the Hakka noodles into medium size pieces. Roll boil enough water in a pan and add noodles.
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.
3. Add little oil to the noodles and toss well to prevent stickiness. Crush pepper and get ready with the ingredients.
4. 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.
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.
6. Add soya sauce, chilli sauce and salt (just required salt as the sauces have added salt in it). Mix well.

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.

   Serve this Chings Veg Hakka Noodles hot with any Manchurian or tomato sauce.

Recipe 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.

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.

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.
3. Add little oil to the noodles and toss well to prevent stickiness. Crush pepper and get ready with the ingredients.
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.
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.
6. Add soya sauce, chilli sauce and salt (just required salt as the sauces have added salt in it). Mix well.
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.
Serve this veg hakka noodles recipe hot with any Manchurian or tomato sauce.

Vegetable Hakka Noodles