Veg Hakka Noodles Recipe – Little veg hakka noodles recipe, flat noodles made from unleavened dough made from rice or wheat flour. To cook these noodles, you just have to throw them in boiling water, cook al-dente, drain the water and toss them with your favorite vegetables and sauces. To make delicious veg hakka noodles recipe in a delicious way, I recommend using the Chinese veg hakka noodles recipe available at Indian Grocery stores. However, you can substitute Ching’s Hakka Noodles with wheat or a little spaghetti with an equal taste bowl.
Every time I pull out my own to make these amazing veggie noodles, I am driven by a memory trail in my student life in India. My friends and I were constantly on the lookout for junk food, healthy food and budget. And veg hakka noodles recipe have never disappointed us. Packed with fresh fresh vegetables, these hot street noodles were one of the most sought after “yummy-in-my-tummy” dishes.
How to Make Veg Hakka Noodles Recipe ?
Choose the right noodles
There are many noodles available on the market so choose the right one to make hakka noodle street style at home. I use Ching veg hakka noodles recipe and I think they are just complete for these recipe. You can easily find them in all India restaurants.
Use a little extra oil
You know you made beautiful noodles when each noodle string was different from each other. Which was not the case when I made the noodles for the first time 3 years ago. It was confusing and all my noodles came together. After a few trials and mistakes, I realized that you need to use a little more oil. First the noodles should be greased with a little oil after they have been boiled and lightened. This is very helpful in preventing sticking. And secondly you will have to use more oil than you would like while cooking noodles with vegetables.
I used to add 1 teaspoon of oil and it never tasted like the one we find in restaurants. This recipe uses 2 tablespoons of oil and I believe I can’t tell if this is made at home or in an Indo Chinese restaurant! Yup that’s great!
Use the right vegetables
Usually, the veg hakka noodles recipe with Indian style has the following vegetables in it – onions, cabbage, bell pepper and carrots.
In this recipe, I didn’t use cabbage because firstly I didn’t have it on the day I made these noodles and secondly, I don’t like cabbage so much in my noodles. Therefore, stick to traditional vegetables. All vegetables are cooked over high heat to keep them sweet.
Cut all the vegetables into small pieces
Use your cutting skills and cut vegetables into small juliennes. Thin pieces of vegetables do not taste good in these veg hakka noodles recipe.
Use the right cookware
Cook noodles in a large maker, it makes a difference. And always remember to cook over high heat.
These veg hakka noodles recipe are perfect with fried rice, chilier paneer or any Indo-chinese dish like baby corn Manchurian, gobi manchurian.
PS: Do all the preparation work before you start cooking. With this hakka noodle recipe everything is cooked over high heat and we want the vegetables to stay firm. Cooked and cooked veggies ruin the taste of eating noodles in my opinion. I want to bite myself with vegetables while eating veg hakka noodles recipe.
So, cut, cut and keep everything ready before you start. You will not have time to cut in half.
How – Veg Hakka Noodles recipe
Step 1- Boil the noodles according to the instructions on the package. I only had to cook my noodles for 2 minutes.
Step 2- Remove the noodles and wash under cold running water, this stops the cooking process.
Step 3- Add 1/2 teaspoon of vegetable oil to the noodles and toss so that the noodles are lightly oiled and do not stick to each other. Set it aside.
Step 4- By heating ok ok 1 teaspoon of vegetable oil and 1 teaspoon of burnt oil over medium heat. When the oil is hot add chopped garlic and ginger, green sliced and edible vegetable with chopped water branches.
Step 6- Add the chopped carrots, bell pepper, green onions and cook for one minute on high heat. Vegetables should always be woody.
Step 7- Push the veggies aside, reduce the heat and add the soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if you use).
Step 8- Toss the vegetables to mix well with the sauce. Add black pepper, salt and white pepper.
Step 9- Add the boiled noodles.
Step 10- Using lumps, mix well so that the noodles are well coated with the sauce.
Step 11- As a last touch, dip a teaspoon of silver oil. This can be completely optional.
Step 12- Toss the noodles well and garnish with extra spring vegetables.