Wednesday, 4 December 2013

Veg Hakka Noodles

We Indians have our own version of Chinese cuisine. You'll find this spicy version of Chinese on roadsides as well as in fancy restaurants. Hot spicy Manchow soup with fried noodles, crispy Manchurian balls, salty and tangy Hakka Noodles, punjent Schezwan Rice, sweet and sour American Chopsuey are names that will make any Indian salivate. We love this version of Chinese and are pulled to it again and again. I know of many people living abroad who have access to great Chinese food but miss the Indian version of Chinese food.

Veg Hakka Noodles

One of my personal favourites are Veg Hakka Noodles. The best part about these noodles is that they do not have much seasoning and just a couple of sauces. So a lot of the flavour of the dish comes from the vegetables. For a vegetable lover like me that's just perfect! Today, after a long time I made these Veg Hakka Noodles and they turned out as good as I remember them to ever be. So here's the recipe for them.

VEg Hakka Noodles - Indian Style

Veg Hakka Noodles


1 packet hakka noodles
2 tbsps peanut/ sesame oil
1 tbsp ginger garlic paste
1 medium onion thinly sliced
30 gms carrot julienned
30 gms cabbage julienned
30 gms green bell pepper julienned
2 tsps dark soy sauce
2 tsps white vinegar
2 tsps red chilly sauce
Salt to taste


Cook the noodles as per the packet instructions.

Heat a pan on a high flame till it gets very hot. Put in the oil and heat it till it smokes.

Add the ginger garlic paste to the heated oil. Now, add the onions and fry them till they turn translucent.

Next come all the vegetables. Put them in the pan and fry them for about 40-50 seconds till they start to sweat.

Add in the noodles, the soy sauce, the vinegar, the chilly sauce and the salt. Toss well till they mix in with the noodles.

Serve hot with your favourite Chinese gravy dish or as is.

Veg Hakka Noodles - Another angle