Continuing my journey of experience, this is my 1st take on Indo-Chinese food – I prepared Vegetable Hakka Noodles last evening. For the benefit of all my friends, Indo-Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the small Chinese community that has lived in the city of Kolkata, India for over a century. Today, Chinese food is definitely an integral part of the Indian culinary scene.
Vegetable Hakka Noodles is an Indo-Chinese recipe which involves stir frying the boiled noodles with vegetables and sauces. It is very simple to make and can be done in a few minutes time, if all the vegetables are cut and kept ready 😊. So let’s get started guys..
The ingredients for making Vegetable Hakka Noodles are :
1. Wheat Noodles : 250 grams
2. Peppers (Bell Peppers/Capsicum) : 1 cup (thinly sliced)
3. Carrot : 1 (thinly sliced)
4. Cabbage : 1 cup (thinly sliced)
5. Onion : 1 (thinly sliced)
6. Garlic : 5 (finely chopped)
7. Ginger : 1/4 tsp (finely chopped) (optional)
8. Dark Soya Sauce : 2 Tbsp (Or as per your taste)
9. Red Chilli Sauce : 2 Tbsp (Or as per your taste)
10. Tomato Ketchup/sauce : 2 Tbsp (Or as per your taste)
11. Black/White Pepper Powder : 1/4 tsp
12. Oil : 2-3 Tbsp
13. Salt to taste
Method :
Boil enough water in a big pan. When the water reaches to a rolling boil, reduce the flame and add 1 tsp of salt, some drops of oil and noodles. Then cook the noodles as per the instructions given on the pack. Noodles should be cooked al dente means they should be firm to touch and must retain their shape; so make sure not to overcook them.
Drain all the water off noodles using a colander and put them under running cold water to stop from cooking further. Sprinkle some oil on the noodles, and toss them so that they do stick together / get lumpy. Keep them aside until needed.
Heat oil in a large wok; add garlic and sauté it for few seconds. Now add thinly sliced onions and sauté till the onions become translucent. Then add ginger, carrot, bell pepper, and cabbage. Mix well and cook covered for 2-3 minutes or till the vegetables get almost done (as I don’t like the raw taste of vegetables)
Next add soya sauce, red chilli sauce, tomato ketchup, black/white pepper powder, and salt; mix it well.
Finally add the previously cooked noodles and toss them well so that the oil and sauce are well coated. Stir fry the noodles for 3-4 minutes on a high flame until they get heated through. Switch off the flame and the lovely scrumptious Vegetable Hakka Noodles are ready to be served !
Insider Tips / Finer Points :
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Chop all vegetables thin, small and of the same size – it reduces the cooking time.
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Always stir fry Indo-Chinese food on a high flame.
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Feel free to add your choice of vegetables – e.g., spring onions, beans, tofu, baby corn etc.
cookingwidjoy 