Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, veggie hakka noodles / indo chinese veggie noodles. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Indo-Chinese hakka noodles originated from the Chinese population living in Kolkata. Over the years it has become a favorite among many Indians. Hakka noodles are made of unleavened refined wheat flour.
Veggie Hakka Noodles / Indo Chinese Veggie Noodles is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Veggie Hakka Noodles / Indo Chinese Veggie Noodles is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have veggie hakka noodles / indo chinese veggie noodles using 18 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Veggie Hakka Noodles / Indo Chinese Veggie Noodles:
- Get 200 gm Noodles Veg Hakka
- Make ready Salt
- Prepare Black Pepper Crushed
- Get Oil
- Get Veggies
- Take 1 carrot
- Get 1/2 Cabbage Green
- Take 1 Onion
- Prepare 1/2 Green Bell Pepper Green Capsicum /
- Get 1/2 1/2 Red Bell Pepper Capsicum / Red
- Get 2 Green Chillies
- Take 1 bunch Green onions
- Prepare 1 teaspoon cilantro coriander leaves /
- Take Sauces
- Make ready 1 teaspoon Soy Sauce
- Prepare 1 teaspoon Green Chilli Sauce
- Get 1 teaspoon Ketchup
- Take 1 teaspoon Rice Vinegar
Make sure to keep your veggies chopped before boiling the noodles. Home/Appetizers, Dinner, Pasta, Noodles & Rice, Recipes/Veg Hakka Noodles. You can also omit any veggies if you are not a fan of something in particular, although I think the cabbage lends a Boil the hakka noodles according to package directions. Be sure to rinse noodles under cold water after.
Steps to make Veggie Hakka Noodles / Indo Chinese Veggie Noodles:
- To Cook the Noodles:
- Boil about 4 cups of water with a pinch of salt.
- Add the noodles once the water starts to boil and cook noodles for 3-4 minutes.
- When the noodles are al dente (firm to bite, not too soft), remove it from heat. Transfer the cooked noodles to a colander and run under cold water for 2 minutes.
- Add a teaspoon of oil to the cooked noodles and allow it to sit for 10 - 15 minutes.
- Place a wok or pan on medium heat. Add 2 teaspoons oil and allow it to heat.
- Once the oil is hot, add onions, green chillies and toss for 2-3 minutes on high heat. Then add the carrots and toss on high for 2 minutes. Add the cabbage and toss for 1 - 2 minutes.
- Add the bell peppers / Capsicum and toss until the edges are brown.
- Add the cooked noodles, salt and crushed pepper and toss.
- Add all the sauces and toss for 2-3 minutes. Garnish with chopped green onions and cilantro leaves.
- Serve hot.
These hakka noodles are great with fried rice, chili paneer or any Indo-chinese dish like baby corn Manchurian, gobi manchurian. PS: Do all the prep work before you start cooking. For this hakka noodles recipe everything is cooked on high heat and we want the veggies to remain crunchy. Hakka Noodles - Use any Indian brand of Hakka Noodles. I have used Ching's Hakka Noodles.
So that is going to wrap this up for this exceptional food veggie hakka noodles / indo chinese veggie noodles recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
