Veg Hakka Noodles Recipe
Here's a tasty vegetarian take on the classic Chinese Hakka Noodles - made faster with this step-by-step recipe! Make these noodles at home and enjoy the umami taste!
Equipment
- 1 bottom vessel
- 1 Strainer
- 1 Kadhai
Ingredients
- 2 No Portion Hakka Noodles
- Some Green Capsicum Sliced
- Some Cabbage & Carrots Sliced
- Some Chopped Spring Onions
- 1 No Onion Sliced
- 2 slit Green Chillies
- 1 tbsp Chopped Garlic
- 1 tbsp Red Chilly Sauce
- 1 tbsp Green Chilly sauce
- 2 tbsp soya sauce
Instructions
- Veg hakka noodles Ingredients
- Take a bottom vessel and boil about 3 litres of water.
- Once the water starts boiling, add 2 tbsp of Oil Salt
- Break the Noodles in two and Drop them in the Boiling Water.
- Stir continuously to loosen the Noodles; use a fork for ease.
- Add a pinch of Turmeric for a perfect colour.
- Use a Fork to untangle the Noodles.
- Cook the Noodles on High Flame only for2-3 mins.
- Transfer it to a strainer & Pour Room Temperature water to remove starch.
- Transfer it to a flat plate and spread it across to avoid sticking.
- Heat a Big Kadhai on a high flame and pour 3 tbsp of Oil.
- Add chopped Garlic, Ginger & Chillies and Fry them
- Now add sliced Onion.
- Add Cabbage, Carrots and Fry them for a while
- Now add the Bell Peppers.
- Now add Some Salt
- Add Boiled Noodles to the veggie and mix well using two Stapulas/ Forks
- Now add Some Chopped Spring Onions.
- Add Soya sauce, Green Chilly Sauce & Red Chilly Sauce.
- Toss everything together with two staples/ Forks
- Sprinkle some Chilly Flakes and some Black Pepper Powder
- Mix everything properly
