Vegetable Hakka Noodles

So I said to Hubby Dear, what shall it be tonight? Chinese or South Indian. He was okay with both so for lack of enough curd, I switched to Chinese. Menu included Veg Hakka Noodles and Veg Manchurian. Best part was HD helped with the preparation and that saved a lot of time. Between the continuous five minute power-cuts, we managed to whip up an amazing Chinese meal yesterday. Here I discuss the recipe of noodles. Please check the next blog on Veg Machurian.


1 packet Ching’s Veg Hakka noodles (or any other noodles that might be available)

2 cups Cabbage, chopped

1 cup capsicum, chopped

1 cup Carrots, chopped

1 cup Beans, chopped

2 large Onions


2 tblsp Vinegar

2 tblsp Soya Sauce

Salt and Pepper to taste

Boil 5-6 cups of water in a large container and add the noodles to it. Put the gas on sim and let the noodles cook for 5 minutes till aldent. They should neither be too soft nor too hard. Drain the water and run cold water on the noodles to remove excess starch. This will ensure the noodles do not stick to each other. Set aside.

The cabbage, capsicum and carrots should be chopped into thin pieces of 1 inch length. The beans should be chopped into very small round pieces. Dice the onions. Heat oil in a pan and fry the onions till pink. Add cabbage, carrots, capsicum and beans and cook for 5-7 minutes. Add the noodles, vinegar, soya sauce, salt and pepper. Ensure that the noodles mix properly with the vegetables. You can use two spoons for tossing the noodles. Cook on sim for 5 minutes.


Tip: Spring onions can be used instead of regular onions. Chop the white stem and fry with the other vegetables. Sprinkle the green leafy part on the noodles once they are done.

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