VEG HAKKA NOODLES

Introduction

Veg Hakka Noodles is a popular Indo-Chinese dish made with stir-fried noodles, fresh vegetables, and flavorful sauces. Known for its smoky aroma and savory taste, this quick and delicious recipe is perfect for a satisfying meal or a street-style treat

 Ingredients:

 For boiling noodles:

• 2 Lit      water
• 20 ml     oil
• 5 gms     salt
• 2 pack    Veg noodles
• cold water for rinsing

for hakka noodles:

• 25 ml      Oil
• 4 nos       Garlic cloves,  finely chopped
• 2 nos       Green chilli, finely chopped
• 2 inch      Ginger chopped
• 2 sprigs    Spring onion chopped
• 50 gms     Onion sliced
• 20 gms     Green capsicum sliced
• 20 gms     Bean sprouts
• 15 gms     Cabbage shredded
• 20 gms     Carrot sliced
• 20 gms     Beans chopped
• 15 ml       Red chilli sauce
• 10 ml       Light soy sauce
• 20 ml       Tomato sauce
• 5 gms      Salt
• 3 gms      Black pepper powder
• 25 ml      Vinegar

Sauce

• 08 gms      Corn flour 
• 25 ml         Soy sauce
• 15 ml         Oyster sauce
• 10 ml         Rice vinegar
• 12 gms      Chili garlic sauce, 
• 08 gms      Sugar
• 4 ml           Sesame oil toasted
• 5 gms        Black pepper
• 08 gms      Red chili flakes
• 3 gms        Ground white pepper
• 4 gms        Sea salt, more to taste

 Method:

1. In a large vessel take 2 lit water, oil,  
2. Once the water comes to a boil, add 2 pack noodles.
3. stir and boil for 3 minutes or until the noodles turn al dente.
4. Drain off the noodles and rinse with cold water to stop the cooking process. Keep aside.
5. in a large wok heat 2 tbsp oil and add 2 clove garlic, 1 chilli, 2 inch ginger and 2 tbsp spring onion.
6. stir fry on high flame.
7. now add ½ onion, capsicum, chopped cabbage, carrot,                                                                                                                                                       Stir fry until the vegetables shrink slightly.
8. further add  chilli sauce,   soy sauce  tomato sauce,   salt and   pepper powder.
9. stir fry until the sauces well combine.
10. now add boiled noodles, 2 tbsp vinegar and stir fry.
11. also add few bean sprouts and 2 tbsp spring onions. stir fry.
12. finally, enjoy veg hakka noodles garnished with more spring onions.

Chef Tips

• Use high heat while stir-frying to achieve that authentic smoky wok hei flavor.
• Cook noodles al dente and toss them in oil to prevent sticking.
• Cut vegetables into thin, even strips for quick and uniform cooking.
• Avoid overloading the pan—cook in batches if needed for better texture.
• Add sauces gradually to balance flavors without making the noodles soggy.

 Serving Suggestions

• Serve hot with veg manchurian or chilli paneer for a complete Indo-Chinese meal.
• Pair with a spicy soup like hot & sour or sweet corn soup.
• Garnish with spring onions and a dash of chili oil or vinegar for extra flavor.
• Add tofu or paneer for a protein-rich variation.

 Chef of the Day

The student Mr. SAI TEJA of BCTCA 6^TH sem  is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavours has earned him the prestigious title of Chef of the Day at IIHMCA.

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