- Indian Recipes
- World Recipes
- Quick & Easy
- Shop Kitchen Appliances
Vegetarian Hakka Noodles also called a Chowmein in many parts of India is a very Indian Chinese adaptation of the recipe. The first time I had these was in the chinese town of Kolkata. I was blown into a fantacy land and after that I have continued to make it just like how they do. The only difference is I have loaded it with lots of vegetables to make it more nutritious.
1 packet Veg Hakka Noodles
1 teaspoon chopped ginger
1/4 cup thinly sliced carrots
1 cup thinly sliced green bell peppers
1 cup thinly sliced cabbage
1/2 cup sliced green beans
1/2 cup thinly sliced onions
1/4 cup chopped green onions
long cut spring onion leaves
1 teaspoon black pepper powder
salt to taste
1 tablespoon oil
optional ingredients and sauces to be added after you add the noodles
1 tablespoon of asian Red Chilli Sauce
1 teaspoon of green chilli white vinegar
Cook the noodles according the instructions in the package. Cool the noodles immediately by running it under cold water. Thie stops the cooking process and prevents the noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled noodles and keep aside.
Heat oil in a large frying pan on high heat; add ginger, sliced onions, spring onions, carrots, beans, bell peppers, cabbage and sauté on high until it has a cooked and crisp texture. Stiring on high heat cooks the vegetables faster and also helps it retain color and a subtle crispness.
Stir in the cooked noodles, black pepper and the sauces if you plan to add. Stir on high until all the vegetables get blended well with the noodles.
Note:This dish can be meal of its own or can be eaten with Gobi Manchurian