Veg Hakka Noodles Recipe (Restaurant Style)
Recipe to make tasty Veg Hakka Noodles easily at home. Simple ingredients, instructions, and equipment to prepare Restaurant-style veg hakka noodles.
Equipment
- 1 Induction Cooktop
- 1 Kadhai or Wok
Ingredients
- 2 pack Hakka Noodles medium pack
- 1½ tbsp Garlic finely chopped
- 1½ tbsp Ginger finely chopped
- 3 Green Chilis or according to heat tolerance
- 1 Onion medium
- 2 Carrot medium
- 1 Capsicum large
- ¾ cup Green Beans
- ¾ cup Cabbage shredded
- 1 cup Button Mushroom optional
- 3-4 Baby Corns optional
- 3 tbsp Spring onions
- 3 tbsp Soy Sauce
- 2 tbsp Green Chili Sauce
- 2 tbsp Red Chili sauce
- 4 tbsp Tomato Sauce
- 3 tbsp Vinegar
- 2 tsp Black Pepper powder
- Salt to taste
- Vegetable oil
- Water
Instructions
Boil the Hakka Noodles
- First, take a boiling pot and fill it with an adequate amount of water.
- Add some salt and let the water come to a boil. Keep the flame on medium.
- Add the noodles and boil the Hakka noodles until they are done. Stir the noodles occasionally.
- As soon as they are done, strain the noodles and rinse with cold water to stop the cooking. Store the noodles in water after straining.
- Next, transfer the noodles onto a plate and put some oil.
- Gently toss the noodles to coat the oil on them. This will prevent the noodles from sticking to each other. Keep them aside.
Prepare the veggies
- Now, wash all the veggies well.
- Peel the onion and cut it from the middle. Next, thinly slice them and keep them aside.
- Cut the capsicum and the carrot into thin strips of around 2 inches.
- Chop the green beans and the spring onions. Also, cut the mushroom into slices (do not cut them very thin).
- For the baby corns, you can cut them into slices or strips. Shred the cabbage.
- Next, finely chop the ginger, garlic, and the green chilis.
- Keep some water to boil and when the water starts to boil, add the pieces of baby corn along with some salt (you can skip this step if not using baby corn).
- Boil them until done and then strain them out.
- Keep all these aside.
Heat some oil
- Take a wok or a cooking pot (non-stick).
- Add vegetable oil and let the oil heat until it smokes a little.
Stir fry the veggies
- Spread the oil throughout the wok or the cooking pot and add in the veggies along with the baby corn.
- Keep the flame on medium to high and stir the veggies consistently.
- Stir and toss them until they start to shrink. Make sure not to burn the veggies.
- To this, add the finely chopped ginger, garlic, and green chilis. Keep the flame on medium.
- Fry them until the raw smell is gone and by this time the veggies will also get softened.
Add the sauces
- Now, add the tomato sauce, green chili sauce, red chili sauce, soy sauce, and vinegar.
- Add a splash of the strained noodle water and stir well.
Add the noodles
- Now, add the noodles and spread them on the wok or cooking pot.
- Add the black pepper powder and salt to taste.
- Toss the noodles along with all the veggies.
- Coat the noodles with the sauce mix and take a taste test.
- Add if anything is needed.
- Stir gently from all the sides and let the noodles fry for about 2-3 minutes.
- Now, add 2 tbsp of spring onions.
- Again, toss everything and stir fry.
- After about two minutes, transfer the hakka noodles into a bowl.
Garnish
- Garnish the noodles with 1 tbsp of spring onions.