Veg Hakka Noodles

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Noodles are a big hit with my boys, be it the two minute variety or these Hakka Noodles that I often make. Very simple once the vegetables have been chopped, the chopping being the most time consuming part of the recipe. Add the sauce of your choice and you get Veg Hakka Noodles or Schezwan noodles or Sriracha noodles.
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So what you need is
200 gms of noodles boiled al dente ( they need to be little firm and have a bite, not completely soft boiled)
Vegetables, julienned (cut into thin strips)- I used 1 capsicum, half a cabbage, 4-5 small carrots, some spring onions and 1 regular onion
Garlic, minced- 1 Tbsp
Oil- 1 ½ tbsp
Salt and pepper to taste (keep the salt low as the sauces contain a fair bit of salt)
Sauces as per choice- I used 1 tsp of green chili sauce, ½ tsp soy sauce and 1 ½ tsp Schezwan sauce ( You may add ½ tsp of vinegar if you like. I do not feel the need as the sauces are pretty tart)

Take a wide mouthed wok. A large vessel ensures noodles get enough room to cook.
Heat the oil. The oil needs to be quite hot.
Add the sliced onions and stir. Keep the flame high. Stir for a couple of minutes.
Add the chopped vegetables and minced garlic. Cook them on high flame stirring non-stop till half done. Do not overcook. Noodles taste best when the veggies are crunchy.
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Season with salt and pepper. Keep the salt low.
Meanwhile, boil the noodles and strain them. Run cold water over them.
Add the sauces to the boiled noodles and mix well ensuring the sauces coat the noodles.
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Add the noodles to the wok and cook stirring for 3-4 minutes.
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Serve hot.

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11 thoughts on “Veg Hakka Noodles

  1. Thank you, thank you so much for this recipe. My daughter said ,excellent mom. Enjoyed making it.Only my rasgullas are still not coming out they I want them to be.

    1. Thanks for dropping by. .
      Rasgullas are sometimes troublesome. .and it’s difficult to understand why. Trying with different kinds of milk helps.
      All the best :).

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