Indian Noodle Recipes – Indo-Chinese deserves a place to evolve into a new Chinese cuisine from the streets of India. When it comes to Chinese food growing up, my brain would think of Hakka Noodles, Manchurian, Paneer Chili and Fried Rice. I will always think only of these dishes, little did I know that we don’t get Hakka or Manchurian noodles when we visit China.
Vegetable Hakka Noodles make a delicious dinner super easy and quick. My husband loves these hakka noodles for a busy weeknight dinner. I usually make these once every 2-3 weeks, as we love our fair share of Indo-Chinese cuisine.
Indian Noodle Recipes
I always felt that Indo-Chinese cuisine was something to eat in restaurants and from the street hawkers in India. It was cuisine that we enjoyed when we went out for dinner.
Indian Style Vegetable Hakka Noodles
After I moved to the United States, I often crave this cuisine, the easiest thing for me is to go to Hakka Noodles at home and enjoy them to the last bite. Over the years, I have tried to improve my recipe and I finally reached a place where I am happy with the Veg Hakka Noodles recipe that I make.
To make the perfect Hakka noodles at home, you want to start first with good quality noodles. I use Chings Noodles, which are readily available at any grocery store in India and Indian Stores in the US.
After that the sauces are of good quality, because instead of using the usual spices, we use Soy sauce, Green Chili Sauce and Red Chili Sauce to add flavor to these Noodles. I also use all the sauces from Chings Brand, but feel free to use any brand you trust for the perfect homemade Vegetable Hakka Noodles.
Restaurants have this delicious umami taste. They get this flavor by adding MSG. Now there is a lot of controversy about this and personally I don’t like adding MSG, but I rarely get the same taste as I get in restaurants.
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But, there are other options. MSG helps enhance the flavor of delicious foods like these Hakka Noodles, but you can skip using MSG and try adding:
For veggies, I like to stick to the usual Green Bell Peppers, Onions, Carrots and Cabbage. Everything is thinly sliced so it cooks evenly.
I prefer to use Wok or Kadai. You can buy a wok from any local Asian supermarket. It can get the wok hot fairly quickly and thus helps to cook the hakka noodles perfectly.
You want your noodles to be cooked Al-Dante. This means they should be slightly raw, not well cooked. The heat while cooking the Hakka Noodles will finally do them well. If you mess up this step, your noodles will be soggy and wobbly and Hakka Noodles will not come out as you want them to be. So, I recommend being very careful when cooking the noodles.
Chicken Tikka Masala Pasta
You want to cut everything julienned. This means that all vegetables including onions, green peppers, cabbage and carrots should be thinly sliced. Feel free to add veggies of your choice, just cut them thin and flat. I also like to add chopped fresh garlic, ginger and green chillies.
Measure and prepare all the ingredients in advance. You have to work very quickly on a high flame so if you have prepared your ingredients it will be easier and faster and your veggies will not burn.
If you are adding MSG, add 1/4 Tsp of MSG right before adding the cooked noodles. If you are adding 1 tsp Seasoned Umami Mushroom from TJ’s then add salt just before adding the noodles. If you choose to add mushrooms (1/2 Cup), add them to the veggies. and If you add concentrated tomato paste (1 Tsp), add it after adding ginger garlic and green chilies.Vegan Street Style Hakka Noodles loaded with crunchy veggies and tofu optional seasoning slathered in Chili garlic Indo Chinese spices.
Hakka noodles are one of the most popular and favorite Indo-Chinese street foods in India. Wherever you go in India, you are sure to find a stall in every neighborhood, making this good street style fresh in front of your eyes within minutes! The flavors are loaded with fresh ginger, garlic and chilis including some basic Indo-Chinese sauces. This dish is full of fresh crunchy veggies like onions, peppers, carrots, cabbage etc.
Chicken Hakka Noodles Recipe + Video
It can be made with any protein source and what I mean is adding flavored tofu to make it vegan / dairy free. This tofu addition is completely optional if you want to go straight with the authentic street-style hakka noodles. There are some key guidelines mentioned in the recipe to give this dish the perfect noodle consistency. I suggest you read all the steps carefully to get the best result and secret ingredient!
I used these GOURMET MASTER INSTANT NOODLES from Asian grocery stores, although you can use Ching’s Secret Hakka Veg Noodles Indian Style, which are readily available at any Indian grocery store.
These noodles are great for making some air-fried spring rolls too!! Wrap them in room temperature TYJ Spring Roll Pastry wrapper. Preheat the air fryer to 390°F. Spray oil in the air fryer basket. Place prepared spring rolls in a single layer and spray each one with oil. Do not crowd the basket with rolls, air fry them in multiple batches if necessary. Air Fry them for 12-15 minutes, flipping and spraying rolls in the middle. You can bake them if you don’t use an air fryer! Check out the Chili Paneer Spring Roll recipe to learn how to make them in detail!
This is definitely one of my favorite bullet proof recipes! I hope you try it and enjoy it as much as my family and friends do. If you make it and like it, tag me on Instagram @. I would love to see your recreation of this deliciousness!
How To Make Masala Garlic Ramen Noodles
Street Style Hakka Noodles loaded with crunchy veggies and optional flavored tofu slathered in chili garlic Chinese spices Ind.These vegan vegan Garlic Chili Ramen Noodles 15 minutes to pull together from scratch and are a particular kid’s favorite. I make these with brown rice ramen, so they’re gluten free, but regular ramen noodles are fine – read the labels to make sure they’re vegan and throw away the flavor packets. Then you can control how much salt and flavoring you add.
Ramen was the first taste of instant food in India. In a culture where women were expected to cook every meal from scratch, Maggi noodles, the first brand launched in the country in the 80s, emerged with children. A big reason for this is that Nestle, the company that owns the brand, has ruthlessly gone after its key demographic with bright, lively ads of happy children banging forks on tables demanding Maggi. The moms, Cheshire cat smiled on faces, appeased them with the magic words: “just two minutes.”
Incessant marketing aside, the magic of Maggi noodles was that they were highly customizable. You could adapt them to whatever tastes your children prefer. You could dip them in ketchup, toss them with peas or peanuts, saute them with onions, or any number of things. One thing you could be sure of: they would taste amazing.
In the following years the popularity of ramen noodles in India has not waned and they have even made their way into the country’s street food stalls and restaurants, where they are served in many ways, from pizza ramen to ramen bhel.
Vegetable Masala Maggi
Like many Indians who grew up with Maggi, ramen noodles have always held a special place in my heart. I know they’re not really healthy, I know they’re rarely vegan here in the US, but I threw out the flavor packets, read labels, and worked to get them into my dinner routine once in a while.
Now, my son, Jay, has developed a love for these squiggly, wiggly noodles, and like those “two minute” moms I find myself scrambling to connect, probably with a smug smile my face
A big reason for this is that I buy a big bag of brown rice ramen bricks with no added salt or flavor packets, and I can customize them – healthily – to my heart’s content. And Jay is none the wiser.
One of his favorite and favorite dinners in a hurry is these Chili Garlic Instant Ramen Noodles made the Indian way.
Indo Chinese Spicy Chilli Garlic Noodles Recipe
They are extremely simple, only need 10 to 15 minutes, tops, to pull together. But they are not your college microwave dinner. These are vibrant and tasty and can be made as nutritious as you like by throwing in quick-cooking veggies like zucchini, tomatoes, green peas, bell peppers and scallops. I often stir in edamame for a little protein and their crunchy nuttiness is perfect here.
I hope you’ll give these a try the next time you or your kids need a fun and healthy quick dinner!
Not all ramen noodles
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