Veg Hakka Noddles – a Indo-Chinese fusion recipe where boiled noodles are stir fried along with vegetables and sautéed with a medley of sauces. This popular Indo-chinese fusion recipe originated from the chinese population living in Kolkata, India. This Veg Hakka Noodles is popular in Indian restaurants and in street side stalls in India.
Cooking Time: 20 to 30 minutes
|Hakka Noodles||1 small packet ( 150gms)|
|Tofu (cubed) /(optional)||1 cup|
|Onion||1 medium size|
|Vegetables (bell pepper, cabage & carrot)||1 cup (thinly sliced)|
|Spring onion ( finely chopped)||handful|
|Soy sauce||1 1/2 tablespoon|
|Schezwan sauce||2 tablespoon|
|Red Chilli sauce||1 1/2 tablespoon|
|Vinegar||1 to 2 teaspoon|
|Crushed black pepper||to taste|
|Oil||2 to 3 tablespoon|
To cook Tofu
|Tofu (cut into cubes)||150 to 200 gms|
|White flour||2 tablespoon|
|Corn flour||2 tablespoon|
|Oil (to shallow fry)||2 tablespoon|
Step by Step Instructions:
- Chop the onion, tomato, cabbage, carrot and bell pepper into thin slices. Chop the ginger and garlic and crush it using mortar and pestle.
- Take a large pot and add enough water to submerge the noodles and bring it to boil. Add half tablespoon oil and half teaspoon salt. Add the noodles and cook until it is done. Follow the instructions in the package for duration since it depends on the brand you are using. Usually it takes around 3 to 5 minutes. Do not over cook the noodles. Overcooking the noodles will lead to clumping and this will spoil the dish. Drain the water completely and wash the cooked noodles in cold water. This will prevent the noodles from becoming sticky. Toss the noddles with half tablespoon oil. This step is a must since this will prevent the noodles from sticking to each other.
- Skip this step if you are not adding Tofu. To cook Tofu – Place the tofu on a plate along with the packing and place a heavy bottom pan or plate over it and leave it for 20 to 30 minutes. This will squeeze the excess water that is stored. Chop the tofu into cubes. Take a plate, add 2 tablespoons of corn flour and 2 tablespoons of white flour. Add salt and mix well. Place the tofu cubes in the plate and toss it well so that all the cubes are coated with the mixed flour evenly. In a pan, add 2 tablespoon oil (to shallow fry). Once the oil is warm enough, add the tofu cubes and shallow fry in oil until you see light brown edges. Using tongs, flip the cubes so that all the sides are cooked evenly. Place the fried tofu in kitchen tissue to drain the excess oil. Skip this step if you do not want to add tofu in the noodles.
- Take a large wok and add 2 tablespoons of oil. Keep the flame in medium-high. When the oil is warm enough, add the sliced onions and sauté in high flame until it is transparent. Add crushed ginger garlic paste and sauté until the raw flavour goes away.
- Add the thinly sliced vegetables and cook in high flame. Cook for few seconds until the the veggies are half cooked. This will retain the crunch of the vegetables. Do not overcook the vegetables.
- Add the fried tofu cubes to the vegetables and mix.
- Reduce the flame and add all the sauces – soy sauce, chilli garlic or chilli sauce, schezwan sauce and vinegar. Increase the heat to medium-high and toss the vegetables and tofu quickly with the sauce until it is all mixed thoroughly.
- Add salt.
- Add the cooked noodles to the wok. Using tongs mix it thoroughly so that the noodles are coated with the sauce evenly. Cook for 1 to 2 minutes in high flame so that the noodles absorb all the flavours. Sprinkle black pepper.
- Garnish with finely chopped spring onions.
- While cooking the veggies, do not overcook as this will make the dish soggy.
- While boiling the noodles, do not overcook the noodles. After draining the water, remember to toss the noodles with oil as this will keep the noodle strings separate.
- Do all the preparation work before starting to cook the vegetables. Once you start adding the ingredients in the wok, everything should be cooked in high heat in less amount of time.