Monday, April 15, 2013

Vegetable Hakka Noodles

Hakka cuisine is the cooking style of the people who originated from the southeastern chinese provinces. Vegetable hakka noodles is a popular Indo-chinese dish that was created by Hakka immigrants in Kolkata, India.  Hakka noodles, also known as chow mein, is usually stir fried in high heat with veggies or meat in a generous helping of sesame oil with minimal seasoning. Most indian stores carry Veg Hakka noodles that you can use in this recipe or you can use any kind of oriental noodles from asian markets that would work too. Here's one more dish to add to your oriental recipes....


Vegetarian hakka noodles, 2 packets
1 medium red onion, thinly sliced
1 1/2 cup cabbage, finely shredded
1 medium green pepper, cut into thin strips
3/4 cup green beans, cut into thin strips
1 medium carrot,cut into thin strips
1/2 cup scallions/spring onions, finely chopped
1 1/2 tbsp green chilli sauce (adjust to taste)
1 - 1 1/2 tbsp dark or light soy sauce (adjust to taste)
2 tsp white or black pepper powder (preferably, white pepper - adjust to taste)
1 1/2 - 2 tbsp white vinegar (optional)
Salt, to taste
4-5 tbsp oil


Cook the hakka noodles al-dente according to package instructions (add little salt and 1 tsp oil, so that the noodles don't stick to each other). Drain water from the noodles, spread on a large plate (optional), add little oil and toss slightly with a fork until the oil coats well and allow it to cool. Set aside.

In a wok or deep pan, heat oil, add onion and sauté for 1-2 minutes. Add cabbage, green beans, and carrot. Fry for 3-4 mins and then add the green pepper. Sauté the vegetables for 2-3 min.

Add the soy sauce, green chilli sauce, vinegar, salt and pepper powder. Add the noodles. Toss the noodles and veggies (preferably, using 2 wooden ladles to toss the ingredients lightly) and stir fry for 4-5 mins, adjust seasoning, if required.

Add the scallions/spring onions and toss again. 

Serve hot with some side accompaniment.

Makes 4-5 servings.

No comments:

Post a Comment