Veg Hakka Noodles Recipe

How to make Veg Hakka Noodles at Home?

Whenever craving strikes, one of the quickest treat I prefer is Veg Hakka Noodles! Easy to make with basic ingredients and delicious too. When we were kids, Chinese food was something specifically we believed was from China. Throughout these years, the Indian version of Chinese food has earned so much of popularity. Indo-Chinese food item like Veg Hakka noodles is loved by many and one of the most popular dishes for kids.

History of Veg Hakka Noodles:

Before I move onto the  recipe of Veg Hakka noodles, I had this curiosity of knowing more about its history. I read in an article, the origin of Chinese veg Hakka noodles is connected to Kolkata. Those were the days when a lot of Chinese people (most of them were Hakkas) settled in and around Kolkata. They had restaurants with Chinese cuisine that somehow also amalgamated noodles with Indian spices. This resulted in one of our favorite dishes called Veg Hakka Noodles.

Veg Hakka Noodles Recipe:

Ingredients:

One packet noodles (150 grams)

Oil 2 tablespoons

Garlic finely chopped 1 tablespoon

2 green chillies (optional )

Green and yellow Capsicum thin julienned ( 1/3 cup )

Carrot julienned  ¼ cup

Beans julienned 1/3 cup

3 to 4 spring onions chopped 1/2 cup + garnish

Soya sauce 1 teaspoon

White vinegar 1/2 teaspoon

Red chilli 1/2 teaspoon

Schezwan sauce 1/2 tablespoon (optional)

Black pepper powder 1/4 teaspoon

Salt to taste

Veg Hakka Noodles Preparation steps:

Boil eight cups of water and add noodles to cook them. Please follow the instructions written on the packet for timing.

Drain them and rinse under cold running water. This helps reducing the stickiness of noodles.

Drain off the noodles completely and add 1 teaspoon oil. Toss the noodles and keep aside.

Tip: always boil noodles before 1/2 hr of cooking and keep aside.

Making Hakka Noodles:

Pour oil. Add garlic and green chillies. Fry them and add spring onion whites. Sauté them on high flame for 20 seconds.

Add capsicum, carrots and beans. Fry them. Do not over cook the veggies.

Now add the noodles. Then add soy sauce, vinegar and red chilli sauce (schezwan sauce optional)

Toss the noodles well and fry for 2 to 3 minutes

Add black pepper powder and salt. Then add spring onion greens to it and toss well.

To serve:

Garnish with few green spring onion on top of the dish.