Veg/Chicken Hakka Noodles

imageimageHakka Noodles is one of the most popular and frequently ordered dish in Indian Chinese cuisine.

The perfect accompaniment to chilli chicken/paneer, it’s a must have in our household….and kids and adults love it in equal measure!

It’s one dish, that never fails to put a twinkle in my hubby’s eye and also gets a big thumbs up from my kids at the dinner table! πŸ™‚
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Preparing the vegetables…
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Thinly slice 1 small green capsicum/bell pepper
And 1 small red capsicum/bell pepper
If you do not have red capsicum, use carrot instead.
Thinly slice 1 medium size white onion.
Thinly slice 1 cup cabbage.
Finely mince 3-4 large cloves of garlic and also take 3-4 whole dry red chillies.
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For boiling the noodles…
Boil water, throw in some salt and a tbsp of oil.
Add noodles to boiling water. Cook according to package directions. I like to boil it for a minute less as they will see more cooking time later.
Once boiled. Run them under water for a minute…tossing them to cool. Add a tbsp of oil and mix. This avoids them becoming sticky as they cool.
You will need about 4 cups boiled noodles for this recipe.

Making the Noodles…
Heat a tbsp of oil.
Add the garlic and whole red chillies. Cook for a minute. Do not brown.
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Next add the onions and cook for 1 minute
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Add the green and red peppers/carrots. Cook for 1 minute
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Add the cabbage and cook for 2 minutes.
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Add 2 tbsp soy sauce, 1 tbsp vinegar and 1-2 tsp green chili sauce (according to how spicy you like your noodles)
Add a 1/4 tsp Ajinamoto if you like to use it.
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Now add the noodles and toss to mix. Adjust salt as needed.
If you are making chicken noodles, add stir fried chicken too.
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Cook on medium high only till heated through….avoid over cooking and making the noodles mushy!
Garnish with thinly sliced scallion…Serve immediately!
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For the chicken…
Cut 2 pound boneless chicken into small 1/2 inch cubes.
Mix with
2 tbsp soy sauce,
1 tbsp vinegar,
1 tsp green chili sauce,
2 tbsp cornstarch.
A pinch of Ajinamoto
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Cook chicken in 2-3 batches in a hot wok/pan on high heat for. Not more than 2-3 minutes for each batch.
As each batch cooks, cover and. Keep aside.
When ready…mix into noodles.

6 Comments

  1. This looks delicious! Which brand of noodles do you use? Could you please share your chili chicken recipe as well? Thanks in advance πŸ™‚

  2. Loved it

  3. Hey Ruchi.. Interesting recipe but what time of noodles do you use ?

  4. Great recipe! My son loved it!