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Chinese Hakka Noodles
By : J Sharmilee
Category : Kids specials, Noodles
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Chop all the veggies and keep it ready.
  2. Boil water (enough for the noodles to immerse) then add the noodles with 1/4 tsp oil.
  3. Cook noodles until soft.
  4. Drain water and wash it to remove the excess starch, set aside.
  5. Heat oil in a pan - add onion, garlic and spring onion and fry until slightly browned.
  6. Then add the carrot , cabbage then saute for a minute in medium high flame till it slightly shrinsk in volume.
  7. Then lower the flame and saute till it shrinks further and raw smell of veggies leave.
  8. Then add capsicum and saute for a minute.
  9. Then again keep in high heat and add soya sauce, giving a quick stir.
  10. Then add green chilli sauce and keep stirring then add vinegar, required salt and pepper powder.
  11. Finally add cooked noodles and give a quick stir until the noodles is blended well with the veggies.
  12. Serve hot with tomato ketchup.

Always fry the veggies in high flame which gives a smoky flavour as in restaurants. Don`t try to reduce oil then the veggies will get burnt when sauted in high flame. Capsicum takes less time to cook so add it separately after cooking the other veggies.

Recipe courtesy: Sharmis Passions

Hakka Noodles - 1 and 1/4 cups
Onion - 2 tbsp chopped finely (optional)
Garlic - 2 tsp chopped finely
Carrot - 1 medium sized (chopped lengthwise)
Capsicum - 1/2 medium sized (chopped lengthwise)
Cabbage - 1/2 cup chopped lengthwise
Spring Onion - 3 tbsp (chopped finely includes both green and white part)
Vinegar - 1/2 tsp
Soya Sauce - 1/2 tsp
Green Chilli Sauce - 1 tsp
Pepper - 1.5 tsp
Salt - to taste
Olive Oil - 1.5 tbsp + 1/4 tsp
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