Wednesday, November 16, 2016

Vegetable Hakka Noodles

I posted an Indo-Chinese Thali earlier today. An essential part of the platter was Hakka Noodles. A non-spicy version of the famous Indo-Chinese noodles, this one is full of mixed vegetables and mild flavors. 

If you are also like me, one who loves Indo-Chinese food; you would know there is no set recipe for this dish. Depending on which restaurant you try this at, there will be different vegetables in the noodles. Some add french beans, some baby corn and some add the colored peppers. Few leave out mushrooms or broccoli and some just add basic vegetables like carrots, cabbage and french beans. However, based on the condiments added, the noodles vary in color from white to dark brown. However, I LOVE all the versions of the noodles. 

Not only do we enjoy these in the restaurant, we enjoy the noodles at home too. Just like the restaurants, I make small modifications to the vegetables or sauces to change the flavor at home. It is generally dictated by the availability of the vegetables in the refrigerator! However, to make the noodles for this Thali, I decided to stick to the most generic recipe I have had in various places. So in went carrots, french beans and cabbage. I left out broccoli, cauliflower and baby corn. However, I had a few mushrooms, so added them. Leave them out if you are not a fan of the shrooms. 

The noodles are one of the simplest Indo-Chinese dishes to whip up. It only needs a few steps. Boil the noodles as per package instructions. Make sure they are not mushy. Then saute the vegetables. Finally add all the sauces, stir it together and serve with any of the main course dishes like Tofu in Chili Garlic SauceBabycorn ChiliOrange Tofu or Vegetable coins in Hot garlic sauce. Though you can serve it with any main course, I enjoy the noodles by themselves too. I can easily devour a couple of bowls even without a main course. Do read this and check out the entire thali here


Dried noodles 1 packet

Bell Pepper 1 medium
Cabbage 1 cup, shredded
French beans 4-5, sliced
Mushroom 4-5 sliced
Carrot 1 medium, julienned 
Spring onion greens and onion 1 bunch
Soy sauce, vinegar
Vegetable Oil, Chili Oil
Salt 1 tsp


Heat water in a large saucepan. Cook the noodles according to packet instructions. Once al-dente, drain the noodles and put them in a saucepan. Sprinkle little oil on them and mix well, to ensure they do not stick. 

Heat oils in a wok or thick bottom saucepan that is wide. Add the pepper and onion. Mix well and add carrots, mushroom and french beans. Cook on high flame for 2-3 minutes and mix well.  

Now add the boiled noodles, vinegar, soy sauce and salt. Toss well and turn down the flame. Then add in the spring onion greens. Mix and serve hot with any main course of your choice. You may choose to make one of these: Tofu in Chili Garlic SauceBabycorn ChiliOrange Tofu or Vegetable coins in Hot garlic sauce.

To try other Indo-Chinese dishes, click here. To check out an Indo-Chinese Thali, head straight to this one

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