Hakka Noodles is an Indo Chinese dish that is served in most of the Indian restaurants and roadside food stalls. This lip smacking Hakka noodles is loaded with lots of vegetables and sauces like soy sauce and chili sauce to give it a tangy and a bit spicy taste. A Hakka noodle is an all-time favorite dish amongst kids as well as grownups. This dish is super easy and can be made in no time once your noodles and vegetables are ready. You can also add baby corns, mushrooms, or any other vegetables of your choice to the noodles. Hakka Noodles goes well with Dry Manchurian or can be relished just as it is.
- 200 grams Noodles
- 1 Onion thinly sliced
- ½ Cup Carrot julienned
- ½ Cup Cabbage shredded
- ½ Cup Green Beans sliced
- ½ Cup Bell Pepper thinly sliced (Green, Red, or Yellow)
- 2 Tbsp. Soy sauce
- 1 Tsp. Chili Sauce
- 1 Tbsp. Tomato Sauce
- 1 Tbsp. Vinegar
- 1 Tbsp. minced Garlic
- 1 Tsp minced Ginger
- ½ tsp Pepper
- 2 Tbs. Oil
- Chopped Spring Onion greens for garnish
- Salt as per taste
- Boil the noodles by following the instructions given on the package.
- Heat oil in a Wok/ Kadhai on medium heat. Add onion and stir fry till soft. Add minced garlic and ginger and saute for few seconds.
- Now add green beans, carrot, and bell pepper.
- Stir fry all the vegetables for a minute or two on high. Vegetables should be crunchy so do not overcook the vegetables.
- Add shredded cabbage and toss well.
- Add soy sauce, chili sauce, and tomato sauce and give it a quick stir.
- Add black pepper and salt.
- Now add the boiled noodles to the vegetables and toss over high heat for a minute so all the sauce and vegetables blends well with noodles.
- Add vinegar and toss the Hakka noodles.
- Garnish the Hakka Noodles with chopped spring onions.
- Hot and tangy Hakka Noodles are ready to serve!