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Veg Hakka Noodles – Indo Chinese

March 5, 2016 By Vidya Srinivasan 21 Comments

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IMG_3400Veg Hakka Noodles with cruncy veggies and flavors from soy sauce, siracha and vinegar is super yum . Tasty Indo Chinese noodles.

Ever since my childhood days I have got a special fascination for Noodles. Those days maggi noodles was my favorite after-school snacks. With tomato ketchup the noodles vanishes in no time.

Whenever we visit to restaurant Indo – Chinese fried rice and veg Hakka Noodles are my favorites.  My mother prepares a version of fried rice with soy sauce in her own style but noodles was not common at home.

Before marriage I never went for grocery shopping. My sister used to go for shopping but I am the lazy one. After travelling abroad initial few days I called my mom now and then for cooking and grocery doubts.

During those times, One day when I was in the Indian store I saw Hakka noodle pack.  I haven’t cooked before so I was  in big dilemma whether to buy or not. I took one pack, saw instruction for cooking and a recipe.

IMG_3398

I decided to give it a shot and tried that recipe. We both liked it and started preparing it often, with a few variations in the recipe. In my broccoli stir fry, I like the  flavour of marinated ginger and garlic in soy sauce, so tried it for Veg Hakka Noodles.

Sriracha gives a great spiciness and taste to the Veg Hakka Noodles. The crunchiness from vegetables compliments the taste

Weekend is coming. Prepare this quick 15 minutes Veg hakka noodles and enjoy. 

IMG_3393

Veg Hakka Noodles

Crunchy vegetables with flavours from soy sauce, siracha and vinegar makes this vegetable Hakka noddles super yum . perfect for lunch/dinner. Tasty Indo-Chinese special.
5 from 5 votes
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Course: Noodles
Cuisine: Indo - Chinese
Author: Vidya Srinivasan

Ingredients

  • Hakka Noodles -1 pack
  • Carrot - 2 medium - cut it into thin strips (julienne)
  • Cabbage - 1/2 cup thinly sliced
  • Spring onion - 5
  • Bell pepper - 3/4 cup thinly sliced (I uses green, red and yellow)
  • Garlic - 2 tbsp finely chopped
  • Onion - 1 medium thinely chopped
  • Ginger - 1 tsp finely chopped
  • Oil - 3 tbsp
  • Soya sauce -1 tbsp
  • Siracha/ Red Chilli sauce - 1/2 tbsp + 1/4 tsp Adjust according to your spice level
  • Vinegar -1/2 tsp
  • Salt - as needed

Instructions

  • Soak the ginger and garlic in soy sauce and keep aside
  • Boil enough water and add little salt. Once when the water starts boiling add noodles cook till it's done. Drain the water and wash the noodles with ice cold water and strain it
  • Spread the noodles in cooking tray/ wide plate and add a tbsp of oil. Toss the noodles well to coat the oil without breaking it
  • Add oil to the pan and once when the oil is hot add the onions and sauté till the onion are translucent
  • Add carrot and little salt sauté for 2-3 minutes
  • Add colored capsicum, cabbage and spring onion; stir fry for 3-4 minutes till the veggies are Crunchy without overcooking
  • Add the soy sauce, vinegar, remaining salt and siracha; cook for a minute
  • Add the cooked Hakka noodles mix gently and a tong or a ladle; cook for minute. Adjust the seasoning and switch off. Garnish with spring onion greens
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Notes

1. Beans can be added with other veggies. Cut the beans into thin stripes, add them after onion
2. Ginger and garlic can be sautéd with onion and soy sauce can be added in the end
3. A tsp of tomato ketchup can be added with red chilli sauce for extra color and taste
4. Rice vinegar can be used instead of plain vinegar
5.Cook the noodles in high flame, sauté contoniously for even cooking
6. Adjust the soy sauce and chili sauce according to your taste
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Hakka Noodles -1 pack
Carrot – 2, medium – cut it into thin strips (julienne)
Cabbage – 1/2 cup thinly sliced
Spring onion – 5
Bell pepper – 3/4 cup , thinly sliced (I uses green, red and yellow)
Garlic – 2 tbsp, finely chopped
Onion – 1 medium, thinely chopped
Ginger – 1 tsp, finely chopped
Oil – 3 tbsp
Soya sauce -1 tbsp
Siracha/ Red Chilli sauce – 1/2 tbsp + 1/4 tsp (Adjust according to your spice level)
Vinegar -1/2 tsp
Salt – as needed

Method:

  • Soak ginger and garlic in soy sauce and keep aside
  • Boil enough water and add little salt. Once when the water starts boiling add noodles cook till it’s done. Drain the water and wash the noodles with ice cold water and strain it
  • Spread the noodles in cooking tray/ wide plate and add a tbsp of oil. Toss the noodles well to coat the oil without breaking it 
  • Add oil to the pan and once when the oil is hot add the onions and sauté till the onion are translucent
  • Add carrot and little salt sauté for 2-3 minutes
  • Add colored capsicum, cabbage and spring onion; stir fry for 3-4 minutes till the veggies are Crunchy without overcooking
  • Add the soy sauce, vinegar, remaining salt and siracha; cook for a minute

veghakkanoodles

  • Add the cooked Hakka noodles mix gently and a tong or a ladle; cook for minute. Adjust the seasoning and switch off. Garnish with spring onion greens

veghakkanoodles1

IMG_3389

Filed Under: Entree Tagged With: chinese, noodle, Recipe, Tmf, veg, Vegetarian

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Comments

  1. Loretta says

    March 5, 2016 at 05:25

    I love noodles too and I’m sure with all those lovely veggies, it gave it a great crunch.

    Reply
  2. Bharani says

    March 5, 2016 at 06:39

    My favorite…. Looks tasty and yummy…

    Reply
  3. Sandhya says

    March 5, 2016 at 08:50

    Love Noodles! Never tried sriracha with noodles will do soon 🙂 Nice pics btw!

    Reply
    • Vidya Srinivasan says

      March 9, 2016 at 16:58

      Thanku Sandhya:-)

      Reply
  4. Sarah says

    March 5, 2016 at 08:59

    comfort food! YUM!

    Reply
  5. Swapna says

    March 5, 2016 at 09:22

    Looks so colourful and inviting…

    Reply
  6. kushi says

    March 5, 2016 at 12:21

    5 stars
    Looks beautiful and delicious. YUMMY recipe dear!

    Reply
  7. Freda says

    March 5, 2016 at 22:45

    Perfect Hakka noodles !! I’m craving some now !

    Reply
  8. swathi says

    March 6, 2016 at 14:18

    Vegetable hakka noodles looks really yum

    Reply
  9. Suzanne says

    March 6, 2016 at 17:20

    5 stars
    A delicious noodle dish Vidya. Love the combination of flavors.

    Reply
  10. Srividhya says

    March 6, 2016 at 19:53

    Delicious..Love Indo chinese anytime

    Reply
  11. cheri says

    March 6, 2016 at 20:16

    5 stars
    Hi Vidya, love noodle dishes and this looks especially delicious.

    Reply
  12. MSangeetha says

    March 6, 2016 at 23:26

    Good one and nice presentation.

    Reply
  13. demeter | beaming baker says

    March 7, 2016 at 07:05

    5 stars
    Ginger, garlic and Sriracha? All of these ingredients together sound so delish! Love that this noodle recipe only takes 15 minutes too. Great recipe, Vidya!

    Reply
  14. Anu - My Ginger Garlic Kitchen says

    March 8, 2016 at 03:21

    Love hakka noodles and your version looks absolutely yummy! Lovely share, Vidya!

    Reply
  15. Nish Kitchen says

    March 8, 2016 at 06:25

    Yum! Love the addition of sriracha l.

    Reply
  16. Binjal's VEG Kitchen says

    March 8, 2016 at 08:24

    Looks so delicious!

    Reply
  17. Antonia says

    March 8, 2016 at 13:11

    Yummy and healthy noodle dish Vidya!

    Reply
  18. Revathi says

    March 15, 2016 at 05:13

    5 stars
    These Hakka Noodles look so delicious. I have not tried marinating the ginger and garlic while making Asian dishes. It looks like it would impart more flavor and I surely must try it next time I make noodles / fried rice,

    Reply
  19. gayathri says

    March 22, 2016 at 06:11

    yummy Noodles, all time favourite.

    Reply
  20. Alka says

    March 29, 2016 at 03:58

    Absolutely in love with these noodles

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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