How To Make Hakka Noodles Chings?

1. Heat 4 tablespoons of oil in a pan and stir-fry 4 cups of chopped vegetables of your choice… …
2. Add boiled Ching’s Secret Hakka Noodles to the vegetables.
3. Add Ching’s Chowmein Hakka Noodles Masala, sprinkle 2 tbsp of water, mix well and stir-fry for 3-4 minutes.
4. Your Chowmein Hakka Noodles are ready!

Let me begin by stating that I am CRAZY about noodles. Really, I would eat them at any time of the day—breakfast, lunch, dinner. NO time is a wrong time to eat noodles.

Since Indo-Chinese cuisine is the best in India and these noodles are ubiquitous on menus there, it’s difficult to resist them. I love the texture of the thin noodles, the crisp vegetables, and, like most food in India, the greasiness. I tried to be modest with the oil in my recipe, but remember, if you’re going to go all out and make these and you want to really just live a little, just add a little more. don’t skimp on the oil and make DRY noodles. Nobody enjoys dry noodles; it’s just wrong, guys. Don’t do it.

The Ching’s Noodles could be replaced with whole wheat thin spaghetti or even regular spaghetti, and any vegetables could be left out if you don’t like them—although I think the cabbage gives this recipe a lot of flavor, so try not to skip it!

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.

Heat

To make hakka noodles, the majority of Indo-Chinese restaurants only use soy sauce and rice vinegar. Green chilies or chili oil provide the heat. If you prefer spicy, hot noodles, you can use any hot sauce.

If you have any extra chilli oil, you can use it. Some restaurants use it to enhance the flavors. The market offers a variety of chili oils made with red chilies, Schezwan peppers, garlic, etc. You can choose what you like. I have not used any here.

How to Make Hakka Noodles (Stepwise photos)

1. Rinse all the veggies well. Slice the onions thin. Julienne-slice bell peppers, carrots, french beans, cabbage, and other vegetables. Chop garlic and chilli as well.

2. Bring water to a boil in a large pot. Then add noodles and cook them al dente. Please follow the pack for the timings.

3. Drain them to a colander and rinse under running water. This keeps the noodles less sticky by removing extra starch.

4. Drain off completely. Add 1 tsp oil and toss the noodles. This prevents them from turning sticky. Set aside.

5. Add 2 tablespoons of oil to the pan and bring it to a high heat. Add chopped garlic and fry for just 30 seconds. Then add in green chilli (optional) and spring onion whites. Saute for 30 seconds more.

6. Add onions and fry for 1 minute.

7. Then add carrots, capsicum, cabbage and beans. I didn’t use cabbage as I didn’t have. But it adds a very good flavor. Just fry them for two minutes, or until a pleasant aroma emerges. The veggies should remain crunchy so do not over cook.

8. Add the vinegar, soy sauce, hot sauce, and salt to the noodles.

9. Toss well and fry for another 2 minutes. Add ground pepper and spring onion greens. Taste and adjust the sauces and salt at this stage.

Serve hot hakka noodles with chicken manchurian, gobi manchurian, paneer manchurian, or chilli chicken.

Prepare veggies: Chop the veggies really thin. You might not succeed on your first attempt if you are a beginner. But having those thin slices of vegetables really makes a difference because, after stir-frying, they will blend with the noodles. As some vegetables release moisture when they are too cold, avoid using them.

Cook noodles: Avoid over cooking them by all means. Cook them in plenty of hot, boiling water until they are the right texture, then drain them when they are just al dente—firm but not overcooked—meaning they have finished cooking. Quickly rinse them under cold running water. This helps in 2 ways – 1. Stops them from cooking further 2. Gets rid of the excess starch.

Noodle preparation: To stop the cooked noodles from clumping together, spread some oil over them all. This is very important.

Use a wok or a cast iron pan: Hakka noodles are best cooked in a large wok. Use your wok if it is made of cast iron or carbon steel. These cookware impart that smoky aroma to your hakka noodles.

Oil: The quantity of oil makes a huge difference here. Please don’t skimp on the amount of oil because my recipe doesn’t call for as much as the restaurant version does. Reduce your serving size but do not cut back on the oil if you are on a low-oil diet.

Additionally, I observed that the cast iron and carbon steel woks absorb a lot of the oil, leaving the noodles dehydrated. So adjust the oil as per your need.

FAQ

How do you make chings soak Hakka 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 is chings Hakka noodles made of?

My favorite hakka noodles I’ve always loved the flavor and quality of Ching’s hakka noodles.

Are chings Hakka noodles good?

It is made with 98% whole wheat flour (atta). These premium noodles are semi-cooked and only require soaking and draining to be ready. (See cooking instructions). You only need to add stir-fried vegetables and Ching’s hakka noodles masala to complete your ideal hakka meal!