Vegetarian Hakka Noodles
Updated: Jul 26
These Indian style Hakka Noodles really need no introduction. Definitely better than store bought instant noodles, this recipe of Hakka Noodles is ready in pretty much the same time that the "instant" noodles would take - we all know they don't take just two minutes ;)
Besides, you get to choose what you add in your recipe of Hakka Noodles. Skip the sauces completely or as per availability / choice and add a teaspoon of black pepper powder and these Indian style Hakka Noodles make for a simple, no-fuss snack. Use any vegetables that are available in your kitchen, I have just listed the ones that were available in my fridge while putting this recipe of Hakka Noodles together. The quantities of ginger and garlic may seem more than necessary, trust me the flavour that these two ingredients add to the Hakka Noodles is unmatched.
The recipe of Indian style Hakka Noodles is very forgiving, add or remove ingredients to your convenience. At times, I have very simply added boiled noodles to ginger and garlic cooked in a little oil and seasoned with salt and black pepper. No veggies, no sauces, no frills... quick, easy, delicious!
Will add this version of noodles separately on the blog too.
Time taken: 20 minutes
Ingredients to make Indian style Hakka Noodles
1 pack egg / veg noodles
5 cups lightly salted water
1 tbsp + 1 tsp cooking oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2/3 green chillies (reduce / increase as per your preference) - finely chopped
1 medium onion or 3/4 spring onions - sliced
1 medium capsicum - sliced lengthwise
½ cup julienned carrot
½ cup finely sliced cabbage ½ cup sliced button mushrooms
1 tbsp soy sauce
2 tsp rice vinegar (optional)
1 tbsp green chilli sauce
1 tsp black pepper powder
Salt to taste
Spring onion greens – chopped, to garnish
Note: add boiled shredded chicken, roughly chopped chicken nuggets, scrambled eggs, stir-fried prawns, soy nuggets… or protein of your choice
Method of making Indian style Hakka Noodles
Bring 5 cups of salted water to a rolling boil, add noodles. Cook for 3 – 4 minutes on high heat - the water should be bubbling, in order to avoid the noodles from sticking. Drain noodles (retain 2 tbsp of water in a separate cup), add 1 tsp cooking oil to the drained noodles and keep aside to cool.
The noodles should be slightly undercooked (al-dente / ek kanni) and completely cooled down to hold shape while mixing with vegetables & sauces later.
Put cooking oil, chopped garlic and ginger in a pan and turn on flame to medium low heat.
Gently heat the garlic and ginger for a few seconds allowing the aromatics to release flavour and then add chopped green chillies.
Lightly fry the aromatics and add carrots. Sauté for less than a minute, add cabbage and sauté till it wilts a little. Add onions, sauté till they turn a light pink. Add mushrooms and capsicum, sauté for a few seconds till the mushrooms are almost done. Add sauces, vinegar, salt & pepper and the 2 tbsp. of water retained from the noodles. Add noodles (and protein of choice if using), reduce heat and mix well. Check seasoning and adjust as per taste.
Garnish with spring onion greens and serve.
Indian style Vegetarian Fried Rice and Schezwan Chicken or Chilli Chicken (replace chicken with Paneer or protein of choice) make a complete meal paired with this recipe of Hakka Noodles. Try these quick and easy, under-20 minutes recipes now!
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