Vegetable Hakka Noodles

 

Hakka noodles; it is one of the first few recipes that I had learned when I started cooking. Hakka Noodles, the name itself starts a tingling in the mouth, is a dish that is wholesome and loved by all; the best part is though it looks very complicated, is the easiest to cook. Well, I guess I write easy for almost all the recipes that I make/post, but trust me and try them, and find out for yourself whether it is easy or difficult to make. Do let me know the feedback.

Going by the look of the dish, it does look time consuming for a first timer, but the noodles will be ready to eat within 30 minutes, provided you have all the ingredients handy. Once the vegetables are cut, then it does not take much time.

This can be enjoyed as part of Chinese meal or as a brunch menu too. I make it as breakfast menu. The noodles serve as carbohydrates, oil as fat, vegetables as fibre and vitamins & minerals, eggs (if we include in the ingredients) add to the protein and fat content. Non-vegetarians can include chicken and/or eggs to the dish. The choice of ingredients depend on the personal taste and liking. We can add mushrooms and baby corn too; I add when they are stocked in the fridge.

For this post I have used Chings Veg Hakka Noodle (150g) packet and the total vegetable portion was also kept 150g. The picture of the ingredients given below will give the idea of the vegetable quantity used. Let’s get cooking this yummy dish. Kids, and adults of all ages will love it!

VEG HAKKA NOODLES:

INGREDIENTS:

Chings Vegetable Hakka Noodle- 1 pkt 150 g (boiled)

Total vegetables- 150 g- Carrots, Green/Red/Yellow Bell pepper, French beans, Spring onions(for garnish), Cabbage. (All the vegetables should be finely shredded)

Chilli Sauce-1 tsp (5g)

Soy Sauce-1 tsp (5g)

Aji-no-moto- 1/2 tsp

Green chilli- 2

Garlic cloves-2-3

Salt/Pepper for seasoning.

Oil-2 Tbsp

METHOD:

1. Boil the noodles and pour few drops of oil on them, toss, and keep ready to use.
2. Shred finely the cabbage and all the vegetables. It is important to shred the vegetables fine so that they get cooked fast and the overall dish should look appealing.
3. Heat a wok, add oil and fry the vegetables adding one at a time. Add first the garlic, green chilli, carrots, French beans, peppers, and finally the cabbage as it takes the least time to cook. The vegetable that takes more time to cook needs to be added first. I like the flavour of garlic and hotness of chilli in the vegetables, hence I add them first to the hot wok. (Follow the given order of adding vegetables to the wok.)
4. Note: The vegetables should be cooked just enough to remove the rawness, they should have the crunch, hence all the vegetables are to be cooked  keeping the Wok on full gas flame, with continuous stirring.
5. Season all the vegetables with salt and pepper.
6. Add the boiled noodles to the vegetables, add both the sauces, and give it all a good stir so that all the ingredients gets mixed.
7. If eggs are to be added, make a scramble of 2 eggs and add it to the noodles or omit this step.
8. Finally sprinkle Aji-no-moto on the noodles, mix it well. Garnish with shredded/finely chopped green onions, and serve hot.

The chilli sauce added is as per choice. Vinegar- too can be added if preferred.