- Bring a pot of water to a boil. …
- Strain the noodles. …
- Add 2 tablespoons oil to a pan or wok set on high heat.
- Add onions and give it a stir.
- Add ginger, garlic and stir fry for 30 seconds.
- Add carrots and French green beans and stir fry for one minute.
- Add bell pepper (capsicum) and stir fry for 10 seconds.
The wildly popular Vegetable Hakka Noodles will give you a whole new perspective on the phrase “love thy noodles.” These Indo-Chinese Hakka Noodles, which are frequently offered in Indian restaurants and sidewalk eateries, are the ideal combination of crunch, relish, and goodness. These delicious stir-fried noodles are simple to prepare and taste great when tossed with a variety of mouthwatering sauces and vegetables.
Noodles are a universal favorite among all age groups and a great way to teach your children to love their vegetables. You can make a delicious meal by mixing some chicken, eggs, or shrimp with your Hakka noodles. These vegetarian Hakka noodles, which are abundant in vitamins, proteins, and carbohydrates, will satisfy your hunger while also making you want more. [feast_advanced_jump_to].
veg noodles video recipe:
How to Make Veg Noodles Recipe (Stepwise Photos)
1. To cook noodles, bring a large pot to a boil with 5 cups of water. Drop the noodles into the water once it starts to boil quickly, and cook them until they are al dente according to the directions on your package of noodles. I prepared organic soba noodles according to the recipe’s instructions, which call for cooking them for four minutes. Do not overcook as they turn mushy.
2. While the noodles cook, thoroughly wash the vegetables in running water.
3. Drain the noodles into a colander once they are al dente. Rinse with cold water. Spread 1 teaspoon oil all over the noodles.
4. Prepare the sauces by combining 1 tablespoon soy sauce, 1 teaspoon vinegar, and 1 to 2 teaspoons hot sauce in a small bowl before starting to stir-fry the vegetables. You won’t have time to do it later. So keep it ready. For substitutes check my notes below.
5. Heat a wok or a pan. Add 2 tablespoons oil & heat on the highest flame. Add 1 to 2 sliced green chilies and 1 tablespoon minced garlic. [I also use 1 strand each of star anise, mace, and javitri. You can omit the sauces and still flavor the noodles with these spices. ].
6. Just for a minute, fry the garlic until it begins to smell good. If you don’t want to use any hot sauce, make sure you use enough green chilies for the heat; otherwise, the noodles will be very bland.
7. I skipped onions. If you are using, throw them for one or two minutes. We want the onions to be crunchy and not soft. Next add all the veggies.
8. Fry stirring often for 2 to 3 minutes. Don’t overcook the vegetables; we want them to be crunchy, not mushy or soft.
Keep in mind that the flame and heat must be at their highest levels for the noodles to smell smokey.
9. Add the prepared noodles along with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Pour soya sauce, hot sauce and vinegar around the pan. I omitted the sauces and only added some apple cider vinegar to the top. If you’d like, you can also add 1 teaspoon of toasted sesame oil for flavor. Because the sauces contain some salt, use caution when adding salt.
10. Stir-fry for 2 minutes without burning after tossing or mixing. Turn off the heat.
I made some fried eggs in the same pan. Transfer the noodles to serving plates. Add 2 tsp oil to the hot pan. Simply place your egg in the hot pan and cook it slowly until the yolk is nearly set. Turn it to the otherside and cook until done. Sprinkle some salt and pepper. You can view this post on fried eggs for detailed photos. Serve vegetable noodles hot or warm.
Noodles: You can use any type of noodle for this recipe, including whole grain, hakka, egg, and soba varieties. I have used soba noodles here.
The primary cause of the smoky flavor in Chinese food is a high flame. Therefore, the vegetable noodles must be prepared over a high flame just like any other Chinese dishes.
Wok: The majority of Chinese restaurants use a carbon steel wok, which also aids in frying the food and gives it a smoky flavor. For cooking at home, a heavy skillet or bare cast iron skillet also works well. Pour the vinegar over the noodles rather than the pan if using bare cast iron cookware.
Any Chinese noodle dish that wants to have an umami flavor must use soy sauce as a primary ingredient. Choose organic or naturally brewed soya sauce for health reasons. You can also use tamari or coconut aminos. Alternatively, omit all of these and simply use the appropriate quantities of oil, salt, and green chilies.
Other sauce: I haven’t included any sauces here, but you can easily add your preferred sauce, such as sriracha, chilli sauce, or schezwan sauce. You can also omit all of the sauces and simply include some garlic, a single strand of mace, and a star anise. These impart a wonderful aroma to the vegetable noodles.
Related Recipes
Street-style noodle recipes: Indian streets are lined with Chinese food carts selling veg hakka noodles, chicken chowmein, butter chicken noodles et al. Try making them at home with these easy recipes.
It is no secret that Indian households now prepare noodles more frequently than any other type of street food. Even though we adore the street-style noodles, if given the chance, we would choose homemade noodles whenever our carvings hit. And in contrast to authentic noodles, we prefer ours with occasional additions of Indian flavors and spices, which is why it is known as Indo-Chinese cuisine. Szechwan noodles, veg/chicken chowmein, and the buttery, delectable butter chicken noodles are some of our favorite Indo-Chinese noodles. Don’t worry if the thought of these noodles makes you gag because we have what you need. Here are a few quick recipes that will enable you to quickly prepare these noodles at home.
FAQ
What are Indian noodles made of?
Most often, ingredients like maida, a milled, refined, and bleached form of wheat flour, salt, and palm oil are used in their preparation. They contain MSG, artificial seasoning, artificial color, and artificial seasoning.
What are Indian noodles called?
Sev is a well-known Indian snack food made up of tiny chunks of crunchy chickpea flour paste noodles that are deep-fried in oil and seasoned with turmeric, cayenne, and ajwain. These noodles vary in thickness.
How do you make simple noodles?
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.
How are noodles made step by step?
The main ingredients for making wheat noodles are flour, water, and salt. The basic steps in making noodles are mixing the dough, sheeting it, combining the sheets, resting it, rolling it, and cutting it. Then, the noodles are processed in one of several ways (drying, boiling, steaming, frying, or freezing), or a combination of these.