Love eating Chinese food? There are usually very few restaurants which make quality Chinese food. They generally add artificial colours and MSG (mono-sodium glutamate) which should not be consumed. Making Chinese food at home is not difficult at all. Just use a heavy pan or wok when making Chinese food as everything is cooked at high temperature, quickly tossed and served hot. This is Dish 8 of the World Cuisine series, veg hakka noodles, the Indo-Chinese way. Loads of vegetables makes this dish quite fibrous and healthy. You do not need to use a lot of oil at all, just get the balance of flavours right!
Veg Hakka Noodles | How to make veg hakka noodles?
Prep time
Cook time
Total time
Hot and spicy, loaded with vegetables, veg hakka noodles
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Chinese
Serves: 2 people
Ingredients
- 150 Gm or 1 packet uncooked hakka noodles
- 1 Tsp regular cooking oil like sunflower oil or groundnut oil
- ½ Tsp sesame oil
- 1 Tsp red chilli oil (optional)
- 75-100 Gm cabbage
- 8-10 green beans
- ½ green bell pepper/capsicum
- 1 red chilli (optional)
- 1 medium sized carrot
- 2 spring onions
- 1 celery
- 1" ginger
- 2 cloves garlic
- 1 Tsp or to taste low sodium soya sauce
- Salt to taste
- 1 Tsp freshly powdered black pepper
Method
- Boil water and cook noodles as per the instructions on the packet. Drain and run under cold water to keep it from sticking, drizzle some oil if you want
- Slice beans, cabbage, capsicum, onions and carrot into long thin strips. Slice red chilli, finely chop celery, garlic, ginger, spring onion
- Heat oils in heavy pan, add onions and saute till they start to brown lightly
- Add celery and white part of spring onions, saute till mixed
- Add chopped ginger and garlic and toss
- Add carrots, beans, capsicum, red chilli. Toss again
- Add cabbage and toss again on high flame
- Add salt and pepper. Mix
- Add soya sauce and mix well
- Add cooked noodles and toss again
- Serve piping hot noodles immediately with ketchup or sweet chilli sauce
Notes
Add garlic and ginger after onions are lightly browned or they will burn and turn bitter
This way is actually the Indian way of cooking Chinese food. Hakka cuisine is a lot different and infact it is a way of cooking of a region
Use salt sparingly, soya sauce can be very saltly, using low sodium variety makes it easier to control the saltiness of a dish
Add some rice wine vinegar or red wine vinegar or regular white vinegar for a tangier taste
Adjust vegetables as per your liking, add bean sprouts if you like
Drizzle chilli oil on top if you want, by the way, chilli oil is oil infused with red chillies for flavour and colour
This way is actually the Indian way of cooking Chinese food. Hakka cuisine is a lot different and infact it is a way of cooking of a region
Use salt sparingly, soya sauce can be very saltly, using low sodium variety makes it easier to control the saltiness of a dish
Add some rice wine vinegar or red wine vinegar or regular white vinegar for a tangier taste
Adjust vegetables as per your liking, add bean sprouts if you like
Drizzle chilli oil on top if you want, by the way, chilli oil is oil infused with red chillies for flavour and colour
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Stepwise:
Boil water and cook noodles as per the instructions on the packet. Drain and run under cold water to keep it from sticking, drizzle some oil if you want
Slice beans, cabbage, capsicum, onions and carrot into long thin strips. Slice red chilli, finely chop celery, garlic, ginger, spring onion
Heat oils in heavy pan, add onions and saute till they start to brown lightly
Add celery and white part of spring onions, saute till mixed
Add chopped ginger and garlic and toss
Add carrots, beans, capsicum, red chilli. Toss again
Add cabbage and toss again on high flame
Add salt and pepper. Mix
Add soya sauce and mix well
Add cooked noodles and toss again
Serve piping hot noodles immediately with ketchup or sweet chilli sauce
