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| Perfect Veg Hakka Noodles |
Midnight cravings? How many of you are like me who get up past midnight and want something spicy, hot, yummy and tasty to eat? Many may not agree but satisfying your hunger before going to bed is so important, atleast to me. In short i want Chinese food. Even on any other day of the week just the thought of eating Indo Chinese cuisine makes me smile and glow.
Now we have many online delivery platforms to order food from at any time during the day or night, but if you have some pre preparations done, you don’t have to go out looking for delicious Chinese food you can just prepare it at home and even be sure that its hygienic and good.
The fusion of Indo Chinese Cuisine in India and different versions of Hakka noodles is believed to have originated from a small group of Chinese people living in Kolkata, India. It was them who introduced us to Chinese cuisine and then created a fusion of spices. Thank God they did because this world famous Hakka noodles are extremely lip smacking and can be made easily at home.
Hakka Noodles Recipe
Total Cooking Time: 10 mins
Preparation time: 20 mins
Total time: 45/ 50 mins
INGREDIENTS
· Mustard Oil/ Sesame oil / groundnut or normal cooking oil (I am using Sesame Oil here)................................................................................................................2 tbsp
· Capsicum..................................................................................................2 qty
· Carrots .................................................................................................... 3 qty
· Mushrooms..............................................................................................1/2 a pack
· Onions......................................................................................................1 qty
· Cabbage...................................................................................................1/2 qty
· Crushed Peanuts/groundnuts ..................................................................1/2 tbsp
· Sesame seeds...........................................................................................1 tbsp
· Ginger garlic paste……… …………………………………………………..1 tbsp
· Chopped Garlic (finely chopped)………………………………………………5 qty
· Schezwan Sauce ………………………………………………………………2 tbsp
· Dark Soya Sauce...……………………………………………………………..3 tbsp
· White pepper powder………………………..…………………………………1 tbsp
· Chili sauce……………………………………………………………………...1 tbsp
· Green Chili Sauce……………………………………………………………..1 tbsp
· Chili Vinegar…………………………………………………………………………..1 tbsp
· Salt to taste
· Ready made Hakka noodles pack
· Green Chilies (finely chopped)..................................................................1 tbsp
Note: I have not added MSG /Ajinomoto in the ingredients as you can make yummy Chinese even without it. Also you can use any good brand sauces Chings, Sams etc.. whatever is available in the super market near you. You can also add other veggies like: (as per choice)
· Spring onions.............................................................................................3 qty
· Colorful bell peppers Yellow + Red ………………………………………….3 qty
· Roughly hand broken Dry Red Chilies………………………………………1 qty
· Sprouts.......................................................................................................1 pack
· Cottage cheese...........................................................................................100 gms
I am using the ingredients which was available in my kitchen. Basically you can add any veggies which you think you wouldn’t eat normally if your mom asked you to lol for example spinach or sprouts just go green have fun, its Indo Chinese never tastes bad :D Also you can add chicken and egg if you want Non Veg Chicken Hakka Noodles.
Method:
STEP 1
Pre - Preparation (Veggie cutting)
Making noodles is really easy task what’s time consuming is cutting the veggies with perfection. Thinly slicing each ingredient is a tough, having those nice long shreds of each veggie really makes your noodles look very appealing. Today I didn’t really cut it with a lot of perfection as I was falling short of time but if you do have the time then try and get each strand right. I will suggest to start with Carrots as they take up the most time. One of the quickest solutions I discovered was the vegetable skin peeler, you can use those to scrape and get long strands of carrots just be careful and safe, don’t get bruises and cuts.
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| Sliced Veggies for Hakka Noodles |
So yes thinly slice each ingredient Carrots, Capsicum, Mushrooms, Onions, Cabbage etc… Whatever you wish to add. Finely chop the garlic, green chilies (optional if you like too spicy) and crush the peanuts.
STEP 2
Semi Cooked Noodles
· Take hakka noodles pack and cook it as per the instructions on the pack. Take a pan, keep the flame high and add water, salt and few drops of cooking oil and bring it to a boil. Then break the noodles from the center of the pack then open the hakka noodles pack and add the broken noodles in the boiling water cook for few mins as per instructions, do not overcook the noodles, semi cook it. Once done immediately transfer it in a strainer and put it under room temperature running water to stop the cooking process. After you transfer the noodles add 1 spoon of oil on the noodles and gently mix it.
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| Hakka Noodles Ready Made Pack |
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| Add oil and salt in water |
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| Boil the Noodles as per instructions on the pack |
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| Add Room Temperature water and put the noodles in a strainer to drain excess water |
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| Add oil and gently toss the noodles |
Note: There should be no moisture in the noodles.
Now our Noodles and Veggies are ready to be cooked in a wok.
STEP 3
Making of Indo Chinese Yummy Hakka Noodles
· Take a wok and keep the flame medium, heat 2 tbsp of sesame oil, in hot oil add finely chopped garlic, finely chopped green chili (optional if you like it spicy) let it cook for few seconds then add ginger garlic paste, crushed peanuts, sesame seeds and stir it for few seconds.
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| Home made Ginger Garlic Paste |
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| Chopped Garlic and Ginger Paste |
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| Crushed peanuts and Sesame Seeds |
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| Stir Fried Veggies in Sesame Oil and Spices |
· Now make the flame high and start adding the veggies carrots, capsicum, onions, mushrooms etc… stir fry it till all the vegetables are semi cook and have a little crunch to it. Make sure not to overcook it and make it soggy.
· Now Add the white pepper powder give it a stir, then add all the sauces 2/3 tbsp of chili sauce, 2/3 tbsp of Soya Sauce (take care with soya sauce as it already has salty taste make sure not to add too much and if you are adding nice generous spoons then avoid adding salt), 2 tbsp of Vinegar. If you like spicy add 2 tbsp of Schezwan sauce. At this stage make the flame medium again.
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| Dark Soya Sauce |
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| Chilli Sauce |
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| Schezwan Sauce |
· Now start adding portions of cooked noodles in the pan and stir fry it with the veggies. Then keep adding until all the noodles are transferred in the pan and all the sauces are coated evenly on the noodles.
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| Hakka Noodles Ready to be Served |
And now your delicious Hakka Noodles is ready to be served you can garnish it with Crushed Peanuts, Sesame seeds, Spring onions and Schezwan sauce.
The use of sesame oil gives it more nutty flavor and color you can also choose to cook in normal cooking oil if you are not too sure of the taste.
Happy Cooking ❤
Thank you for your time.
Also check out some other recipes and helpful reviews on my page.
Regards,
Ambreen (Author)
Foodhist Journey
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