Hakka Noodles
Hakka noodles are one of the most liked Indo-Chinese food in India. Available with street vendors all over India, Hakka noodles tastes best with Chilli Chicken or Manchurian.
Very easy to cook, this one-pot dish is always a favourite at a dinner party or with kids. Also, a good way to use the vegetable at the end of the week before they go bad. Take it up a notch and add some eggs or sautéed chicken, beef, pork or shrimp to make it more flavourful.
- Servings - 4
- Prep time - 10 minutes
- Cook time - 10 minutes
Ingredients
- Noodles, 8 oz
- Carrot, julienne, 1 cup
- Bell peppers (red, green and yellow), julienne, 1 cup
- Spring onion, chopped, 1 cup
- Ginger, minced, 1 tbsp
- Garlic, minced, 1 tbsp
- Chilli Garlic paste, 1 tbsp
- Soy sauce, 3 tbsp
- Rice Vinegar, 1 1/2 tbsp
- Oil as needed
- Salt to taste
Directions
- Boil noodles in hot water seasoned with salt, according to package instructions. Rinse with cold water in a colander. Add 1 Tsp oil so that noodles don’t stick to each other.
- In a wok or non-stick pan heat oil. Add ginger and garlic and fry for a minute on high flame.
- Add carrot, bell peppers and stir fry on high heat for 2-3 minutes. Do not overcook the vegetables.
- Add spring onion, soy sauce, rice vinegar, chilli garlic paste and salt and mix well.
- Add noodles and toss it well with the sauces. Stir-fry for 2 minutes.
- Serve hot.
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