Indo- Chinese Perfect Noodles Recipe – Vegetable Hakka Noodles Restaurant Style, this is really easy and very quick recipe to make, as a main course or as a snack and for hosting great parties at home. The recipe with step by step cooking pictures follows.
Hakka noodles or hakka mee, is a type of noodles. It is yellow in color, Vegetable Hakka Noodles is one of the most loved street foods in India. Indo- Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. Chinese food is an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.
Noodles may be cooked or soaked in boiling water, from either their fresh moist or dry forms. They are generally boiled and then stir fry along with vegetables and sauces. Every chef has there own version of making hakka noddles by adding of variety sauces and vegetables according to there comfort and taste. But in this recipe I have adapted a Indo- Chinese restaurant style with choosen vegetables and sauces. One rule I always keep in mind that when cooking Indo- Chinese cuisine that requires quick stir frying at high temperature and chop all the vegetables in equal size. And keep in mind that not to over cook noodles and vegetables.
So the delicious vegetables are tossed with boiled noodles blend with chinese flavored sauces. Follow the easy step wise recipe and make the restaurant style Indo- Chinese vegetable hakka noodles at your own home. So let’s start with recipe.
How to Make Indo- Chinese Perfect Noodles Recipe – Vegetable Hakka Noodles Restaurant Style
Bring a deep pot of water to boil with salt, ( around 7- 8 cups water) add the noodles to the boiling water and allow them to cook. The boil time can vary according to the style of noodles. Don't add the noodles until the water has come to rolling boil, or they will end up getting soggy and mushy.
When the noodles are done, drain the noodles and transfer into another pan with cold water.
Now remove the noodles from the water and drain into a colander. Add a few drops of olive oil in hand and rub it to noodles to finely coat and keeps them from sticking together.
Slit the vegetables lengthwise, slice onions, shred cabbage and keep all ready aside.
Add oil in a wide non- stick pan or wok and heat it on high flame. Add minced garlic and fry till you smell roasted, not to burnt.
Add onion and toss for a minute, then add carrots and fry till the carrots are half cooked.
Add cabbage and toss for a minute. Then add in capsicum and fry until they are half cook. They should remain crunchy not to cook much.
Add noodles and soy sauce. Toss well and fry for a minute.
Add pepper powder and spring onions, toss well for 1 more minute. Sprinkle 1 tsp oil, little salt if needed and vinegar and toss again.
Switch off the flame and serve hot along with tomato sauce or any chinese gravy of your choice.
Enjoy!! Happy Cooking.