Hakka Noodles | How to make restaurent style Hakka Noodles| Veg Noodles

Both me and my husband love spicy foods. We prefer Hakka Noodles + Gobi65 /Gobi Manchurian over sugar loaded desserts. Perfect for Lunchbox and you can add as many veggies as you like. I usually buy BlueDragon’s whole wheat noodles. You can use either black pepper powder or chilli powder to add spice to the noodles. The right combination of Indian Spices and along with the sauces make this dish a personal favorite for many. 

I usually add Onion,Capsicum, Tomato, Cabbage, Beans, Carrot while preparing this Noodles. You can add broccoli, babycorn, cauliflower, greenpeas, sweetcorn and Paneer too. The following measurement serves 2. If you are preparing this for party or gettogether you can cook the noodles a day in advance,make the veggie base and refrigerate it. Once when guests started arriving you can toss them together in a wok in highflame. I made this for my daughter’s birthday party and it was a super duper hit among our guests.

Print Recipe

Hakka Noodles | How to make restaurent style Hakka Noodles| Veg Noodles

Cuisine

indochinese

Prep Time

10 Minutes

Cook Time

25 Minutes

Servings

Ingredients

• 250 gms Whole Wheat Noodles Blue Dragon or any other brand of your choice
• 1 onion
• 2 Tomatoes
• 1 carrot
• 2 Capscium (red yellow or green)
• 1 slit Green Chilli
• 1/4 cup Shredded Cabbage
• 1 tbsp Grated ginger and garlic
• 1/2 tsp salt
• 1/2 tsp Black Pepper Powder you can substitute it with red chilli powder too
• 1 tsp Light Soy Sauce
• 1 tbsp Tomato Chilli Sauce
• 1/4 cup spring onion both green and white parts for garnishing
• 1 tbsp cooking oil

Cuisine indochinese Prep Time 10 Minutes Cook Time 25 Minutes Servings Ingredients 250 gms Whole Wheat Noodles Blue Dragon or any other brand of your choice 1 onion 2 Tomatoes 1 carrot 2 Capscium (red yellow or green) 1 slit Green Chilli 1/4 cup Shredded Cabbage 1 tbsp Grated ginger and garlic 1/2 tsp salt 1/2 tsp Black Pepper Powder you can substitute it with red chilli powder too 1 tsp Light Soy Sauce 1 tbsp Tomato Chilli Sauce 1/4 cup spring onion both green and white parts for garnishing 1 tbsp cooking oil

Instructions

1. Boil approx 4 cups water in a wide bottomed vessel
2. Once it comes to rolling boil add noodles, less than a tsp oil and let it boil for approximately 10 minutes
3. Use a fork and take one noodle out, check see if its cooked. If yes then drain the water, wash the noodles in cold water and keep it aside
4. Slice the veggies thinly
5. Heat Oil in a frying pan or in a wok
6. Add the veggies, ginger garlic pieces, saute for a minute in high flame
7. Add salt, pepper powder and keep sauteing
8. Once you see them browning add soysauce and chilli tomato sauce

   
9. Now add the Noodes and mix everything well
10. Simmer the flame and let it absorb the flavors for 2-3 minutes
11. Finally garnish with spring onions and serve the noodles.