Indo-Chinese Hakka Noodles
Updated: Dec 9, 2020
300 grams noodles
1 large carrot, sliced
1 large green capsicum, sliced (you can use mix of green, yellow and red)
2 tablespoons oil
1 teaspoon ginger paste
1 green chili sliced
2.5 tablespoons soy sauce
1 tablespoon white vinegar
1 teapoon hot chili sauce
1 teaspoon ketchup
1/2 teaspoon sugar (optional)
1/4 teaspoon black pepper powder
a pinch white pepper powder
1/2 teaspoon salt or to taste
Chop all the veggies before you start making the noodles.
Take a pan and add water into it. Boil the water and than add noodles (dont over cook it)
Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.
In a pan heat oil on medium heat. Once the oil is hot add the ginger paste & sliced green chili.
Saute for few seconds.
Add in the sliced carrots, capsicum, and cook for 1 minute on high heat. The veggies should remain crunchy.
Push veggies to the side, lower the heat and add soy sauce, vinegar, hot chili sauce, ketchup and sugar (if using).
Toss the veggies to combine well with the sauce. Add in the black pepper, white pepper and salt.
Stir in the boiled noodles. Mix it well so that the noodles are well coated with the sauce.
Serve hot and fresh.
Serve hakka noodles as such or with your favorite Indo chinese dishes!
You can use any veggies of choice here. Tofu, broccoli would work well too!
If you like spicy noodles, you can add chili oil or green chili paste too.