STREET STYLE VEG CHOWMEIN RECIPE | VEG HAKKA NOODLES RECIPE | INDO CHINESE NOODLES RECIPE

STREET STYLE VEG CHOWMEIN RECIPE | VEG HAKKA NOODLES RECIPE | VEG NOODLES RECIPE | SPICY VEG NOODLES RECIPE | HOME MADE CHOWMEIN RECIPE | INDO CHINESE RECIPE
About :
*Hakka noodles is a popular Indo-chinese dish of stir fried noodles, veggies and sauces. It is hugely popular in Indian restaurants and street stalls. It is usually easten on its own or with a side of Manchurian or chill dishes (likeVeg/Gobhi Manchurian or chill chicken/paneer).
Preperation Time - 15 minutes
Serving :- 2
Ingredients:
**(tsp - teaspoon, tbsp - tablespoon)
Oil - 2 tbsp
Garlic chopped - 1 tsp
Green chillies chopped - 2 pieces
Onion sliced - 1 medium
Carrot julienne - 1 small
Noodles boiled - 150 gm
Dark soya sauce - 1tbsp
Green Chilli sauce - 1 tbsp
Tomato ketchup - 1 tbsp
Vinegar - 1 tbsp
Pepper powder - ½ tsp
Salt - to taste
Ajinomoto (optional) - ½ tsp
Method:-
- First chop (in slices or Julien cut) all the veggies and keep aside. I have used carrots, onions, capsicum (in the video).
- Boil 3-4 cups water in a pot or pan with 1 tablespoon salt and a few drops of oil.
- Add the hakka noodles (150 grams).
- Cook the hakka noodles according to the package instructions. The noodles have to be cooked till al dente or just about cooked.
- Drain cooked noodles in a colander or strainer. Then rinse noodles with fresh water very well. This stops the cooking process and removes the starch.
- Add 1 tablespoon of cooking/olive oil.
- Toss or mix noodles well, so that the oil gets coated evenly on them. This gets rid of stickiness from them.
- Heat 2 tablespoons sunflower oil (or any neutral tasting oil) in a frying pan or wok. On a medium-low to medium heat, first sauté 2 to 3 chopped green chilies and 1 teaspoon finely chopped garlic for about a minute.
- Increase the heat a bit and then add the 1 medium onion (sliced), 1 small capsicum (sliced) and 1 medium carrot (Julien cut). You can add more veggies of your choice. Stir fry for about 3 minutes.
- Add 1 tablespoon soy sauce, 1 tablespoon tomato ketchup, 1 tablespoon green chilli sauce and mix well.
- Add the cooked noodles. Mix, keep on tossing and stir-fry noodles for 1 to 2 minutes.
- Season with salt, crushed black pepper and ajinomoto (optional) as per taste. Add ¼ teaspoon rice vinegar or white vinegar.
- Toss well again and stir fry for a minute. Switch off the flame and add 1 to 2 tablespoons spring onion greens and mix well. Or you can garnish with spring onions while serving.
- Serve Hakka Noodles hot as it is or accompanied with an Indo Chinese dish like Gobi Manchurian, Paneer Manchurian, Veg Manchurian, Mushroom Manchurian, Chilli Mashroom, Chilli Paneer, Chilli Chicken, Chilli Mashroom.
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[@pranshiprabhat]

Yummy