As I had mentioned in my post a few days ago, I am slowly getting better at cooking Indo-Chinese food. These noodles were a part of a weekend meal that was much loved. I can count this dish to be amongst those that are soul satisfying for the simple reason that they are so delicious without being too complicated to make. These noodles are perfect for little ones too, I mean who doesn't like noodles yeah? It is usually the meal of choice when I am hard pressed for time, but that usually is the very last option (the instant noodles pack, I mean). These made-from-scratch noodles are a lot more healthy than their instant counterpart because homemade is best you see, mother says so!
So before further ado let's dive straight into the recipe. If you have tried any of my other Indo Chinese recipes, do drop me a line at firstname.lastname@example.org and let me know how you liked it!
Vegetable Hakka Noodles (With Non Vegetarian Options)
Prep time: 20-30 mins | Cooking time: 10 mins | Serves 3-4
- 300 gms veg or egg noodles (about 6 nests)
- 1/2 medium green bell pepper (capsicum), cut julienne
- 1 medium carrot, shredded
- 1 big onion, finely chopped
- 3-4 baby corns, chopped
- 1/2 cup beans or snow peas, cut into 1/2" pieces
- 2-3 teaspoons light soy sauce
- 1 tablespoon sesame oil (or any other oil)
- salt & pepper to taste
1. Boil the noodles in plenty of water to which a little salt has been added (follow the instructions on the package). Drain and refresh with cold water. Add a few drops of oil and mix to avoid them from sticking.
2. Heat a wok till very hot and add the oil. Toss in the vegetables in this order, stir frying for a few seconds before adding the next - onions, baby corn, beans, carrots, bell pepper.
3. Add the noodles, salt, pepper and soy sauce. Gently mix everything together using two forks or a spaghetti spatula. Serve hot.
Notes (For Non Vegetarian Options)
1. For non vegetarian options you may use boneless chicken - marinated in salt & pepper and shallow fried for a couple of minutes (avoid overcooking as it turns chewy). You can also simply boil boneless chicken pieces with some salt (sprinkle a little water) and shred it before adding it to the wok (step#2).
2. Instead of chicken, pre-cooked, marinated (salt & pepper) and shallow fried bits of pork or beef can also be added.
3. To make egg hakka noodles, just beat 2 egg whites and 1 egg yolk together in a bowl and scramble them in a skillet with a few drops of oil till just cooked (don't over cook). Add this to the wok in step#2
The noodles in my pictures look slightly dark because I ran out of light soy sauce and had to use the dark one. You may use any. Do make sure not too add too much in one go. Also, note that soy sauce tends to have salt in it, so go easy on the salt added to the noodles while boiling them and also to the veggies while sauteing them