Let’s try this extremely popular Vegetable Hakka Noodles. Usually served in most Indian cafés and roadside restaurants, these Indo-Chinese Hakka Noodles are an ideal equilibrium of crunch, relish, and goodness. Simple to make, these tasty pan-fried food noodles thrown in delightful sauces and heaps of vegetables makes a wonderful weeknight supper.

Ingredients required

• 300 grams Hakka Noodles (packets available)

• 1 tablespoon sesame oil

• 1 tablespoon vegetable oil

• 2 teaspoons chopped garlic

• 1 teaspoon minced ginger

• 1 green chili sliced

• 1 medium red onion, sliced

• 1 large carrot 100 grams, sliced

• 1 large red pepper 200 grams, sliced, you can use either green or red or yellow or all 3

• 3 stalks green onion chopped (keep some for garnish)

• 2tablespoon soy sauce

• 1 tablespoon white vinegar

• 1 teaspoon hot and spicy sauce

• 1/2 teaspoon sugar optional

• 1/4 teaspoon black pepper powder

• 1/2 teaspoon salt or to taste

• pinch white pepper powder

• 1 teaspoon chili oil optional

Procedure:

1. Chop all the veggies before you begin making the noodles.

2. Boil the noodles as indicated by guidelines on the packet. Cook noodles for 2 minutes to have a proper consistency.

3. Drain the noodles and wash under running water, this stops the cooking interaction. Add 1/2 tablespoon of vegetable oil to the noodles to give the softness of the noodles, cover with the oil, and don’t overlap with one another. Put it aside.

4. Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high flame. While the oil is hot, add the minced garlic and ginger.

5. Saute for a few moments until the ginger garlic begins to change the tone.

6. Add cut onions and saute briefly until the sides of the onion begin turning light brilliant transparent.

7. Add in the cut carrots, pepper, green onion, and cook for a few minutes on high flame. The veggies need to remain crunchy.

8. Push veggies aside, bring down the flame and add soy sauce, vinegar, hot sauce (like sriracha), and sugar.

9. Toss the veggies to consolidate well with the sauce. Include dark pepper, salt, and white pepper.

10. Stir in the bubbled noodles. Blend it well, using 2 spoons so the noodles are very much covered with the sauce.

11. As a last touch, mix in a teaspoon of bean stew oil. This is absolutely discretionary. Throw the noodles well and trim them with spring onion greens.

Serve Hakka noodles accordingly or with your number one Indo Chinese dishes! I love mine with bean stew paneer.