Veg fried hakka noodles

Cooking Method ,
Cuisine , ,
Difficulty Intermediate
Time
Prep Time: 25 min Cook Time: 20 min Total Time: 45 mins
Servings 2
Description

Crispy Hakka noodles stir-fried with julienned vegetables and a mixture of sauces

 

Ingredients
    Main noodles
  • 300 grams Veg hakka noodles
  • 1 cup Cabbage - julienned (cut into thin long strips 2-3 inches)
  • 1/2 cup Carrots - julienned
  • 1/2 cup Tender green Beans - Fresh or frozen
  • 1/2 cup Green bell pepper - julienned
  • 5 Spring onions - green and white parts separated
  • 2 teaspoons Ginger - grated
  • 1 teaspoon Garlic - crushed or grated
  • 5 tablespoons Cooking oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Crushed black pepper
  • 2 teaspoons Toasted sesame seeds
  • 5 cups Water to boil the noodles
  • Sauce Mixture
  • 2 tablespoons Soy sauce / Tamari
  • 2 teaspoons Vinegar
  • 1 teaspoon Sesame oil
  • 1 tablespoon Tomato ketchup
  • 2 teaspoons Red Chili sauce (Adjust as per taste)
Instructions
  1. Boiling the noodles
    • Bring water to boil in a large saucepan
    • Add 1/5th of the cooking oil
    • Break the noodles into the desired size and slowly dip them in boiling water
    • NOTE: Remove the noodles exactly after 3 minutes. 
    • Using a Strainer, remove the water
    • Hold the noodles under flowing cold water ( this will stop the cooking process and prevent the noodles from getting soggy)
    • Let the noodles rest while you prepare other ingredients

     

     

     

     

  2. Prepare the vegetables
    • Julienne carrots, cabbage, and green bell pepper 
    • Cut green beans into strips or 1-inch length pieces
    • If using frozen green beans, thaw them
    • Grate the ginger and garlic
    • Separate the green and white parts of the spring onions - cut them into thin rings

  3. Prepare the sauce mixture
    • It is important to mix all the sauces and sesame oil before adding them to the noodles - this will help to spread the taste uniformly
    • Add the Soy sauce, red chili sauce, vinegar, tomato ketchup, and sesame oil to a bowl and stir it well
  4. Shallow Frying the noodles ( Optional step )
    • This is an optional step - if you want fried crispy noodles 
    • Heat a large wok or non-stick frying pan on stovetop
    • Add 2/5th quantity of prescribed oil 
    • Once the oil is hot, add the boiled noodles by spreading them with your hands - so they don’t form a lump
    • Keeping the flame on high, stir every 45 seconds for about 6-8 minutes
    • Once the noodles start to get a crispy texture and change color, transfer them to a plate
    • This process will bring a nice smoky taste to the noodles and adds a crunch 

  5. Preparing the noodles
      • Heat a large wok on stovetop
      • Add the prescribed quantity of oil for preparing the noodles
      • Keep the flame on high heat as we want our veggies to get a light char and smoky flavor
      • Once the oil is hot, first add the carrots. Keep stirring for about a minute.
      • Add the green beans and stir for another 30 seconds
      • Next add the white part of spring onions, ginger and garlic
      • Stir for another minute until the raw smell of ginger-garlic disappears
      • Add the cabbage and green peppers - stir for another 1 minute
      • Add the sauce mixture and mix well
      • Add the noodles and give a good stir until the sauce and veggies are spread uniformly on the noodles
      • Once you mix the noodles, stir every 30 seconds. This will help to get a nice smokiness to the noodles and caramelization of the sauces. 
    • The total stir-frying process should not take more than 8-10 minutes

     

     

     

     

     

     

     

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  6. Serving the noodles
    • Serve the noodles when they are hot and freshly made
    • Top the noodles with the green part of spring onions (cut into thin rings) and sesame seeds
Keywords: Hakka, Noodles, Vegetarian, street food, stir-fry
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.