Let's take a walk down the indo-chinese cuisine. When it comes to Chinese food, hakka noodles is always my favorite. Be it for a casual lunch or fine dining, noodles always live upto expectations. Hakka Noodles are easy to make, yummy to eat.
Ingredients: - 300 grams noodles I used Ching Hakka Noodles - 1 tablespoon vegetable oil - 2 teaspoons minced garlic (optional) - 1 teaspoon minced ginger - 2 green chili sliced - 1 medium red onion 100 grams (optional) - 1 large carrot 100 grams, sliced - 1 large red pepper 200 grams, sliced, can use mix of green and red - 2.5 tablespoons soy sauce - 1 tablespoon vinegar - 1 teaspoon green chili sauce - 1/4 teaspoon black pepper powder - 1/2 teaspoon salt or to taste - pinch black pepper powder
Recipe: - Chop all the veggies before you start making the noodles. - Boil the noodles until it becomes soft. Don't cook it 100%. - Drain the noodles and wash under cold running water. - Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles so that noodles don’t stick to each other. Set it aside. - In a bowl, heat 1 tablespoon vegetable oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili. - Sauté for few seconds until the ginger garlic starts to change color. - Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown. - Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy. - Now, lower the heat and add soy sauce, vinegar, green chilli sauce. - Toss the veggies to combine well with the sauce. - Add in the black pepper, salt and toss the veggies. - Stir in the boiled noodles. Mix it well so that the noodles are well coated with the sauce. - Toss the noodles well and garnish with more spring onion greens. - Serve hakka noodles as such or with your favorite Indo chinese dishes! I love mine with Manchurian.
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