Vegetable Hakka Noddle is an Indo Chinese recipe which is available in all Chinese restaurants in India. It is a favorite dish to all age groups. This dish can be made at home with the taste equivalent to a restaurant recipe. Use Chilli Oil to get the taste. See at the end the method for preparing Chilli Oil.
Minced Garlic – 8 cloves
Minced Ginger – 1 tsp
Finely Slice Onion – 1 (medium size)
Sliced French Beans – ¼ cup
Thinly Sliced Capsicum – ½ cup
Julienned Carrot – ¼ cup
Finely Chopped Spring Onion Greens – ¼ cup
Black Pepper Powder – ¼ tsp
Soya Sauce – 1/8 tsp
Red Chilli Sauce – ½ tsp
Tomato Sauce – 2 tbsp
Salt to taste
Vinegar (apple Cider) – ¼ to ½ tsp
Chilli Oil – 1 tbsp
Boil the Noodles in 1 litre of water with ½ tsp of Salt till the Noodles are cooked (but not mushy). Or follow the directions given with the packet of Noodles. Strain out the water. Pour cold water and add ½ tsp of Oil. Toss it so as to keep the Noodles separate. Keep aside.
Heat 1 tbsp of Oil in a broad pan in medium flame. Add the minced Ginger and Garlic. Stir fry for 30 seconds.
Add the sliced Onion and stir fry for a minute.
Add the thinly sliced Capsicum and the Carrot. Continue to stir fry the vegetables till they are cooked and become crunchy which takes 2 minutes approximately.
Add Soya Sauce, Chilli Sauce, Tomato Sauce and Black Pepper Powder. Add Salt keeping in mind that we have added Salt while cooking the noodles and so, adjust Salt accordingly. Mix well and combine everything well.
Add the boiled Noodles and the Chilli Oil.
Mix and toss the Noodles till the Noodles are evenly coated with the vegetables and Sauce.
Transfer to a serving bowl.
Cut the vegetables as thin as possible so that they take less time to cook.
Do not overcook the Noodles.
Add or reduce spiciness by adjusting Chilli Sauce and Black Pepper Powder.