Veg Hakka Noodles :
This speedy and simple-to-make Chinese noodle dish culminates as a nibble or primary course and for facilitating incredible parties. In its ordinary planning bubbled noodles are hurled with garlic, ginger, chopped vegetables, soy sauce, chilli sauce, tomato ketchup and flavours that give it its signature taste and surface. Be that as it may, in arrange to get the eatery-like taste and surface it needs to be cooked in a certain way and this step-by-step formula of veg hakka noodles clarifies it with photographs and nitty-gritty information. The tips and serving thoughts given after headings will also offer assistance you maintain a strategic distance from a few common botches which can destroy the dish.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3 servings
Ingredients:
| 2 cups Plain Noodles (150 gm pack) |
| 6 cloves of Garlic, minced |
| 1 teaspoon minced Ginger |
| 1/4 container sliced French Beans |
| 1/4 container finely chopped Spring Onion |
| 1/2 container meagerly cut Capsicum |
| 1/2 container destroyed Cabbage |
| 1/4 container julienned Carrot |
| 1/4 teaspoon Black Pepper Powder |
| 2 teaspoons Soy Sauce |
| 1½ teaspoons Chilli Sauce (red or green) |
| 1 tablespoon Tomato Ketchup |
| 1 tablespoon +1 tablespoon Oil |
| Salt to taste |
Directions:
1. Bubble the noodles by following the step-by-step formula of straightforward noodles or by taking after the instructions given on the pack of noodles.
2. Cut the vegetables as said in the fixings segment. Make beyond any doubt chop the vegetables as lean as conceivable as they will take less time to cook.
3. Warm 1 tablespoon oil in a wok (Chinese fashion cooking vessel) or a wide-mouthed skillet over medium fire. Include minced garlic and minced ginger and stir-fry for 30 seconds.
4. Include French beans and stir-fry for a miniature. Include spring onion, capsicum, cabbage and carrot.
5. Stir-fry vegetables until they are cooked but still crunchy for approx. 2-minutes over tall flame.
6. Include soy sauce, green chilli sauce, tomato ketchup, dark pepper powder and salt (if it’s not too much trouble note that we have moreover included salt when bubbling noodles).
7. Blend well and cook for a minute.
8. Include boiled noodles.
9. Blend and hurl until noodles are equitably coated with sauces and vegetables for approx. 1-minute. Turn off the fire and exchange it for a serving plate. Serve it with Hot and Acrid soup or Dry Vegan Manchurian.
Tips and Variations:
- To make non-sticky noodles, do not overcook them in step-1. Cook them until they are cooked but not soft. Do not forget to pour cold water over noodles after cooking to expel an abundance of starch.
- You can utilize either green chilli sauce or ruddy chilli sauce per your inclination. Ruddy chilli sauce will assist you in getting the normal eatery colour.
- Adjust the amount of chilli sauce and soy sauce per your taste. Do not include more soy sauce as it tastes sharp and it will alter the taste of noodles.
- All vegetables and noodles must be hurled over high-flame to get eatery-like taste and texture.
- For variety, include child corn, ruddy and yellow capsicum, mushrooms or any other vegetables of your choice.
Taste: Mild Spicy
Serving Ideas: Serve Chinese hakka noodles with gobi Manchurian dry, Chinese veg fried rice and soup for dinner.