Noodles Recipe Hakka

Noodles Recipe Hakka – Loving your noodles will take on a whole new meaning once you try the super popular Vegetable Hakka Noodles. Commonly served in most Indian restaurants and street side eateries, these Indo-Chinese Hakka Noodles are the perfect balance of crunch, flavor and goodness. Easy to make, these delicious stir-fry noodles tossed in delicious sauces and lots of veggies make a wonderful weeknight dinner.

Who doesn’t love noodles? An all-age favorite, noodles are a great way to get your kids to love vegetables. Add some chicken, egg or shrimp to your Hakka noodles and you have a delicious meal. Packed with vitamins, proteins and carbohydrates, these veg hakka noodles will leave you satisfied and wanting more.

Noodles Recipe Hakka

Noodles Recipe Hakka

Hakka noodles are thin, flat noodles made from unleavened flour made from rice or wheat flour. To cook these noodles, you toss them in boiling water, cook them al-dente, drain the water, and then toss them with your favorite veggies and sauces.

Vegetable Hakka Noodles (vegan)

I recommend using Singh’s Hakka Noodles, available at local Indian grocery stores, to stir-fry incredibly delicious Hakka Noodles. However, you can substitute Singh’s Hakka Noodles with wheat or thin spaghetti for an equally delicious dish.

Every time I bring out these wonderful vegetable noodles to prepare, I am reminded of my blissful student life in India. My friends and I are always on the lookout for finger-licking, healthy, and budget-friendly meals. And the Veg Hakka Noodles never let us down. Loaded with fresh crunchy vegetables, these piping hot street noodles are truly one of the most loved “yummy-in-my-tummy” dishes.

Vegetable Hakka Noodles uses colorful vegetables against plain white noodles to create a wonderful looking dish. Chopping your vegetables long and fine improves the flavor, texture and appearance of the noodles. Here are my tips for vegetables:

Hakka noodles can be made on their own or served with a side of finger-licking Indo-Chinese dishes like Chilli Chicken, Kobe Manchurian or Vegetable Manchurian.

Egg Hakka Noodles Recipe By Archana’s Kitchen

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in microwave or oven to reheat. Sprinkle some water on top to prevent it from drying out.

Hakka noodles are super simple and a great birthday or potluck dish. My noodles recipe uses basic pantry ingredients, and if you follow a few tips and tricks, you’re sure to have an amazing-looking and delicious dish to impress your guests.

Calories: 489 kcal | Carbohydrates: 81 g | Protein: 14 grams | Fat: 12 grams | Saturated fat: 1 gram | Trans fat: 1 gram | Sodium: 359 mg | Potassium: 571 mg | Fiber: 6 grams | Sugar: 8 grams | Vitamin A: 6414 IU | Vitamin C: 66 mg | Calcium: 76 mg | Iron: 2 mg

Noodles Recipe Hakka

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Veg Hakka Noodles • Simple Sumptuous Cooking

Teacher: Archana Hey! I’m a techie-turned-recipe developer, cooking instructor, and food blogger. I love food and enjoy creating easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.Indo-Chinese has had its place to evolve from the streets of India into a new type of Chinese cuisine. When Chinese food grows up, my brain thinks of Hakka Noodles, Manchurian, Paneer Chilli and Fried Rice. I always think only of these dishes, I don’t know that I can’t get Hakka noodles or Manchurian when I go to China.

Vegetable Hakka Noodles make a wonderfully easy and quick delicious dinner. My husband really likes these Hakka Noodles for a weeknight dinner. Since we love Indo-Chinese cuisine, I usually make these once every 2-3 weeks.

I have always felt that Indo-Chinese food is something to eat in restaurants and from street vendors in India. This is the dish we enjoyed when we went out for dinner.

After I moved to the US, I would crave this dish so much that I would go easy on Hakka noodles at home and savor every last bite. Over the years, I’ve tried to improve my recipe and I’ve finally reached a point where I’m satisfied with the recipe for Veg Hakka Noodles I make.

Desi Hakka Chinese Noodles

To make perfect Hakka noodles at home, you first need to start with good quality noodles. I use Chings noodles, easily available at any grocery store in India and Indian stores in the US.

Next is good quality sauces, because instead of using regular spices, we use soy sauce, green chili sauce and red chili sauce to add flavor to these noodles. I use all of the Chings brand sauces, but feel free to use any brand you trust for perfect vegetable hakka noodles at home.

Restaurants have this delicious spicy umami flavor. They get this flavor by adding MSG. Now there is a lot of controversy about this, and I personally don’t want to add MSG, it’s very rare to get the same flavor as the restaurants I do.

Noodles Recipe Hakka

But, there are alternatives. MSG helps enhance the flavor of spicy dishes like these Hakka Noodles, but you can avoid using MSG and try adding:

Indo Chinese Veg Hakka Noodles Recipe + Video

As for vegetables, I like to keep them standard green bell peppers, onions, carrots and cabbage. Everything is thinly sliced ​​so it cooks evenly.

I like to use a wok or pan. You can buy a wok at any local Asian supermarket. The wok heats up evenly and quickly, so it helps cook the hakka noodles perfectly.

Your noodles should be cooked al-dante. That means they should be slightly raw, not fully cooked. The heat generated while cooking the hakka noodles will eventually cook them well. If you mess up this step, your noodles will be soggy and wobbly, and the Hakka noodles won’t come out the way you want them to. So, I recommend you to be very careful while cooking the noodles.

You want to cut all of the julienne. This means that all vegetables including onions, green chillies, cabbage and carrots should be thinly sliced. Feel free to add your favorite vegetables, but slice them thinly and evenly. I like to add fresh, finely chopped garlic, ginger, and green chilies.

Chicken Hakka Noodles

Measure and prepare all ingredients before hand. You need to work very fast over high heat, so it’s easier and faster to prepare your ingredients, and your vegetables won’t burn.

If you are adding MSG, add 1/4 teaspoon of MSG before adding the boiled noodles. If you’re adding 1 teaspoon of umami mushroom seasoning from TJ’s, add it to the salt before adding the noodles. If you want to add mushrooms (1/2 cup), add them to the vegetables. If you add concentrated tomato paste (1 tbsp), add it after adding the ginger garlic and green chillies. Vegan Street Style Hakka Noodles, Chopped Crunchy Vegetables in Chili Garlic Indo Chinese Spices and Choice Flavored Tofu.

Hakka noodles are one of India’s most popular and favorite Indo-Chinese street foods. No matter where you go within India, you’re sure to find a shop in every neighborhood that can transform this street-style couture right before your eyes in minutes! Flavors are loaded with fresh ginger, garlic and chilies, including some basic Indo-Chinese sauces. This dish is full of fresh crunchy vegetables like onions, bell peppers, carrots and cabbage.

Noodles Recipe Hakka

It can be made with any protein source, and I’d consider adding some delicious tofu to make it vegan/dairy-free. This tofu addition is completely optional if you want to go with authentic street-style Hakka noodles. There are some key points mentioned in the recipe to give this dish a perfect noodle consistency. I urge you to read all the steps carefully to get the best result and the secret ingredient!

Recipe: Vegetarian Indo Chinese Hakka Noodles

I used these noodles GOURMET MASTER INSTANT NOODLES from Asian grocery stores, although you can certainly use Indian Style Noodles Singh’s Secret Hakka Veg Noodles, which are easily available at any Indian grocery store.

These noodles are also great for making some air fried spring rolls!! Wrap them in room temperature TYJ spring roll pastry wrappers. Preheat air fryer to 390°F. Spray the air fryer basket with oil. Place the prepared spring rolls in a single layer and spray each one with oil. Do not overcrowd the basket with rolls, fry them in batches if necessary. Air fry them for 12-15 minutes, flipping and sprinkling the rolls in between. You can bake them if you don’t air fry them! Cheque

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