Recipe for Vegetable Hakka Noodles. A very popular Indo Chinese restaurant dish. Simple restaurant style plain vegetable hakka noodles recipe. Recipe with video.
For Boiling Noodles
200 grams plain noodles
1 teaspoon oil
2 teaspoon salt
For the Hakka Noodles
2 tablespoon Indian sesame oil
6 cloves garlic, chopped
2 spring onion, chopped
1/4 cup onion, sliced
2 carrots, julienne
2 cups cabbage, sliced
1/4 cup yellow bell pepper, sliced
1/4 cup green bell pepper, sliced
1/2 teaspoon black pepper powder
1 tablespoon soy sauce
1 teaspoon white plain vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
For boiling the noodles
Bring a pot of water to a rolling boil. Add in the oil and the salt. Add in the noodles. It’s important that the water is really hot before adding the noodles. If you add the noodles to water that’s not hot, the noodles will stick to each other and the texture will also be gummy. So make sure that the water is boiling before adding the noodles.
Cook the noodles on a medium flame for about 5-6 minutes. After about 5 minutes, take a piece of noodle and try to break it between your fingers. It should break easily but still be very firm. At this stage, remove the noodles from the water.
Wash the noodles once in cold water to stop the cooking and to avoid the noodles from over cooking. This is a very important step.
Making the Vegetable Hakka Noodles
Heat sesame oil in a pan and add in the chopped garlic and white part of the spring onion. Saute for a few seconds.
Add in the sliced onion, carrots and the cabbage. Saute on high flame for 3-4 minutes.
Add in the capsicum. Saute for a minute. Capsicum doesn’t take a long time to cook. Add in the black pepper, soy sauce, vinegar, salt and the sugar. Mix well to combine.
Finally add in the cooked noodles and the spring onions. Toss well to combine.
Vegetable Hakka Noodles are ready.
- Prep Time: 20m
- Cook Time: 20m
Keywords: vegetable hakka noodles