Hakka Noodles is one of the famous Indo-Chinese recipe that you will find being served from small food stalls on Indian streets to famous big restaurants. This dish is a simple stir fry of boiled noodles with veggies seasoned with sauces to taste. Very quick and easy recipe.
We love having Indo-Chinese once every week or so and Hakka Noodles are my go to for those quick dinners. I also like serving it with Veg Manchurian gravy sometimes, just pairs perfect.
Now to the recipe…
1 packet of Hakka noodles (150gms)
1/4 red capsicum finely sliced
1/4 yellow capsicum finely sliced
1/2 green capsicum finely sliced
1 medium carrot finely sliced
1/4 cabbage finely sliced
10-12 small spring onion bulbs finely chopped
1/2 cup of chopped spring onion greens
1 tsp ginger paste
1 tsp garlic paste
2-3 tbsp soya sauce
3 tbsp chilli vinegar (or regular vinegar)
4 tbsp green chilli sauce (or to taste)
salt and pepper to taste
2 tbsp cooking oil
2 tsp sesame oil (optional)
Cook the noodles in a pot of boiling water as per package instructions. Once cooked drain the water completely and keep aside. You can rub some oil on them too. In a wok heat the oil on medium-high and once hot add sesame oil along with spring onions, saute and add the ginger garlic paste. Saute for a min and then add red, yellow, green capsicum and carrots. Saute for a minute on high and then add the cabbage.
- If you have spaghetti pasta available instead of Hakka Noodles you can use that too for this recipe
- Cold Noodles work well when tossing and don’t tend to break that easily. So if you can pre-plan then boil noodles a night/day before and once they are at room temperature store in refrigerator and use when needed.
- The amount of veggies and sauces can vary as per your taste. You can add more or less. Similarly you can add any veggies of your choice.
- I have used 3 different color bell peppers (capsicum) but you can use just any one color too.