- Heat 4 tablespoons of oil in a pan and stir-fry 4 cups of chopped vegetables of your choice… …
- Add boiled Ching’s Secret Hakka Noodles to the vegetables.
- Add Ching’s Chowmein Hakka Noodles Masala, sprinkle 2 tbsp of water, mix well and stir-fry for 3-4 minutes.
- Your Chowmein Hakka Noodles are ready!
You’ll adore the flavor of these hakka noodles and want more. I’m sharing a recipe that’s vegan and packed with vegetables and button mushrooms. Hakka noodles, a common Indo-Chinese dish of stir-fried noodles, are fairly simple to prepare. In India, you can find it prepared and served in numerous restaurants and on the streets at Chinese food stands. Hakka noodles are popular among adults as well as children.
Indian readers frequently ask me what celery is and where they can find it. In the Indian metropolises, celery is a herb that is widely accessible in most superstores and supermarkets.
You can also grow celery in a pot. Plant the seeds or purchase the plant from a nursery. Chopping celery from its base and planting it in the ground is the best method. Here is a celery shrub from my herb garden on my balcony.
1. First finely chop all the veggies and keep aside. You can even use a food processor to grate or shred the vegetables. In the video, I used cabbage, carrots, french beans, spring onions, and button mushrooms.
2. Boil 4. 5 cups of water, 1/2 teaspoon of salt, and a few drops of oil in a pot or pan.
4. Cook the hakka noodles according to the package instructions. The noodles must be nearly or completely cooked until they are al dente.
5. Drain cooked noodles in a colander. Then rinse noodles with fresh water very well. This stops the cooking process and removes the starch.
7. Noodles should be thoroughly mixed so that the oil coats them evenly. This gets rid of stickiness from them.
8. In a frying pan or wok, warm two tablespoons of sunflower oil (or any other bland-tasting oil). Start by sautéing 2 to 3 dry red chilies (broken and seeds removed) on a medium-low to medium heat. 5 teaspoon finely chopped garlic for about a minute.
9. Add the 3–4 small spring onions, finely chopped, followed by the 8–10 french beans, finely chopped. Stir fry for about 3 minutes.
Pro tip: Use medium heat for nonstick frying pans and medium-high to high heat for cast iron or carbon steel pans or woks.
10. Continue stir-frying after adding the four to five finely chopped button mushrooms, one small to medium carrot, and one teaspoon celery. At this stage, you can also include 1 small to medium-sized capsicum and 1/2 cup finely chopped cabbage. Cabbage is added to the hakka noodles video in the article.
11. Stir-fry the vegetables for 5 to 6 minutes, or until the edges begin to brown. I prefer the vegetables to be cooked more thoroughly than is typical for this recipe. If you prefer partially cooked or more crunchy vegetables, you can reduce the amount of time spent stir-frying.
13. Add the cooked noodles. Noodles should be stir-fried for one to two minutes after mixing.
14. Season with salt and crushed black pepper as per taste. Including 1/4 tsp of rice vinegar, white vinegar, or rice wine
15. Toss well again and stir fry for a minute. Turn off the flame and stir in 1 to 2 tablespoons of spring onion greens. Or you can garnish with spring onions while serving.
16. Serve Hakka Noodles alone or with an Indo-Chinese dish like gobi, paneer, chilly mushroom, or mushroom manchurian.
14. Season with salt and crushed black pepper as per taste. Including 1/4 tsp of rice vinegar, white vinegar, or rice wine
1. First finely chop all the veggies and keep aside. You can even use a food processor to grate or shred the vegetables. In the video, I used cabbage, carrots, french beans, spring onions, and button mushrooms.
15. Toss well again and stir fry for a minute. Turn off the flame and stir in 1 to 2 tablespoons of spring onion greens. Or you can garnish with spring onions while serving.
5. Drain cooked noodles in a colander. Then rinse noodles with fresh water very well. This stops the cooking process and removes the starch.
16. Serve Hakka Noodles alone or with an Indo-Chinese dish like gobi, paneer, chilly mushroom, or mushroom manchurian.
For making the noodles:
You can use any brand of Hakka noodles as a substitute if you can’t find Chings Secret Veg Hakka Noodles in local stores.
hakka noodles recipe | veg hakka noodles video recipe:
FAQ
How do you make chings hot garlic noodles?
It is made with 98% Whole Wheat Flour (Atta). These premium noodles are only partially cooked and require soaking and draining to be ready. (See cooking instructions). Your ideal Hakka meal is prepared by simply adding stir-fried vegetables and Ching’s Hakka Noodle Masala.
What are chings noodles made of?
6 cups of water should be brought to a boil in a big pot or deep pan over a medium flame. Add dried noodles, 1/2 tablespoon oil, and 1/2 teaspoon salt when the water begins to roll. It will take around 4-5 minutes to boil the noodles until they are tender. Stir occasionally in between.
