How To Make Chinese Noodles Indian Style?

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.

Stir fry on a high flame

While stir-frying, maintain a high heat or flame from the beginning to the end. This gives the food a distinctive smoky flavor and keeps the vegetables from getting mushy.

Since it is done on a high flame, stir-frying the vegetables and hakka noodles will all take less than 4 to 5 minutes. Therefore, keep an eye on the pan at all times and keep stirring or tossing with a spatula to avoid overcooking and burning.

This recipe can be easily modified to produce egg hakka noodles or chicken hakka noodles. When making the egg version, add the beaten egg to the hot oil and scramble it first. Remove the eggs to a bowl after cooking until they are soft. Proceed with the rest of the recipe.

Add back the egg along with the noodles. For step-by-step pictures, see these Egg noodles as well.

Add beaten egg and 3/4-inch-thick chicken strips to make the chicken hakka noodles. Place the chicken in the hot oil after coating it with the egg. Stir fry on a high flame until fully cooked.

Add the remaining egg and cook until done. Remove this to a plate and proceed with the recipe. Add back the chicken along with the noodles. Check out this chicken noodle recipe for step-by-step pictures.

With these modifications, you’ll have to use more salt and sauce.

Related Recipes

Follow the step-by-step pictures above the recipe card for the best results.

how to make veg hakka noodles with step by step photo recipe:

firstly, in a large vessel take 8 cup water, 2 tbsp oil, 1 tsp salt.

once the water comes to a boil, add 2 pack noodles.

stir and boil for 3 minutes or until the noodles turn al dente. refer package instructions to know the cooking time.

drain off the noodles and rinse with cold water to stop the cooking process. keep aside.

in a large wok heat 2 tbsp oil and add 2 clove garlic, 1 chilli, 2 inch ginger and 2 tbsp spring onion.

stir fry on high flame.

now add ½ onion, ½ capsicum, ½ cabbage, 1 carrot, 2 beans. stir fry until the vegetables shrink slightly.

further add 2 tbsp chilli sauce, 2 tbsp soy sauce, 2 tbsp tomato sauce, ½ tsp salt and ½ tsp pepper powder.

stir fry until the sauces well combine.

now add boiled noodles, 2 tbsp vinegar and stir fry.

also add few bean sprouts and 2 tbsp spring onions. stir fry.

finally, enjoy veg hakka noodles garnished with more spring onions.

Sauté Veggies and Add Sauces

Hakka Noodles can be served as a complete meal or as a side dish to any other mouthwatering Indo-Chinese dish, such as Chilli Chicken, Gobi Manchurian, or Vegetable Manchurian.

Any leftovers should be kept chilled for up to two days in an airtight container. To reheat simply microwave or reheat on the stovetop. To prevent drying, make sure to sprinkle some water on top.