Vegetable Hakka noodles

Vegetable hakka noodles are another Indo-Chinese preparation thatz popular in Indian restaurants. I m all time available for noodles and I enjoy these noodles a bit more (than maggi) as you could use your own permutations and combinations to bring out the flavors that tantalize your taste buds the most.

Sometimes the results may turn out to be surprising and one of the best you have ever tasted kinda thing. Since I m in a mood for cooking Indo-Chinese dishes for some time now there are a few finding their way here. Hope you are not getting bored ;-)

Ingredients:

Plain noodles/Egg noodles- 1 packet (I used Ching’s)

Carrot-1, julienned

Cabbage-1/2 cup, julienned

Beans-1/2 cup, julienned

Capsicum-1, julienned

Garlic-5 flakes, chopped

Scallions/Spring Onions-2 stalks, separate white and green parts and chop fine

Soy sauce-1 tsp

Green chili sauce-1 tsp

Pepper powder-1/2 tsp

Salt- as needed         

Sesame Oil/Peanut oil/Garlic Infused oil/Olive oil-2-3 tbsp

How It Happened:

1. Boil 2 liters of water with salt and a tsp of oil, add the noodles for 2 minutes strain and drain the water through a colander, run it through cold water, drizzle another tsp of oil and coat the noodles well so that they don’t stick to each other and set aside.

2. In a wok, heat oil add the chopped white part of the spring onions and chopped garlic and fry until they turn slightly golden.

3. Add the julienned veggies except capsicum and cook for 5 minutes in high heat/until they are half done.

4. Then add the capsicum and cook for a minute/until the skin of the capsicum slightly wilts/blisters.

5. Add soy sauce, green chili sauce, pepper powder and salt and mix well.

6. Throw in the cooked noodles and mix well until they sauces coat the noodles well and cook for another minute or two.

7. Switch off the flame, garnish with chopped green part of the spring onions and serve hot.

Notes:

* I always add oil in the water so the noodles don’t stick together and form a mass while cooking. Also after draining the water add a tsp of oil to keep the noodle strings separate.

* Add oil generously while stirring the noodles else they may stick to the bottom of the pan. I have given the oils that can be use in an order of my preference.

* Using a carbon steel wok and cooking in high heat are the secrets to get the smoky flavor and crunchy veggies in noodles like that of the restaurants. If don’t have a wok use a regular pan but cook  in high heat and veggies should be crunchy.

* Frying the garlic till golden infuses the flavors of garlic in the oil which is imparted to the noodles. So I cook until they are golden but take care not to burn it.

* Add capsicum later else they will lose their crunch.

* Red chili sauce can be used as well. But they are slightly sweet.

* If you like you can use a pinch of Ajinomoto and a dash of vinegar to get the exact zing like that of restaurant style noodles. But I skipped just as I am eating a lot of Indo-Chinese dishes these days I don’t want an overdose! But if you are having it once in a while its fine!

* I paired it with vegetable manchurian which will be up soon!