Hakka noodles goes really well with any Chinese gravy preparations like chili Chicken, chili paneer, manchurian or hot and sour gravies. It’s so filling that you can eat it just as it is. Add your favourite seasonal veggies to make it more delicious. You can also add eggs, prawns or shredded Chicken to make it non veg hakka noodles.
Preparation Time : 30 minutes
Serves : 4-6 persons
Hakka Noodles (you can use both egg noodles or veg noodles) : 2 packets
Garlic : 1 tablespoon chopped
Cabbage : 1 cup finely sliced
French beans : 1/2 cup thinly sliced
Carrot : 2 medium cut into julienne
Red, yellow or green capsicum : 1 cup thinly sliced
Bean sprouts : 1/2 cup
Spring onions (both white and green portion) : chopped
Soya sauce : 4 tablespoons
Chili sauce : 2 tablespoons
Tomato ketchup : 2 tablespoons (optional)
Vinegar : 2 tablespoons
Pepper powder : 1 teaspoon
Salt as per taste
Refined oil : 1/4 cup
Boil the noodles as per the instructions given in the packet in enough water. Check the noodles with your fingers if it is cooked or not. When almost cooked, drain the water through a sieve and pour cold water so that the cooking stops. Drain the water and drizzle 1 tablespoon oil, toss and keep aside for use so that the noodles does not stick to each other.
Heat oil in a deep bottomed kadhai or work and sauté the garlic. Now add all the other vegetables except cabbage and spring onion green portion. Stir fry on High flame until the veggies become soft.
Now add the noodles, soya sauce, vinegar, salt, pepper, chilli sauce and ketchup and toss the noodles and veggies. Add in the bean sprouts, cabbage and spring onion greens.
Toss for about 2 minutes and your hakka noodles is ready to be served.