Veg Hakka noodle My Recipebox:





Author Aruna Servings 0 persons
Published December 12, 2007 Cooking Time 1 hour
Main Ingredient Cabbage Preparation Time 40 mins

Description
Here is the recipe of Hakka noodle a indo-chinese dish. The noodle you can use is instant noodle or two min noodle and it should be egg less. It is thin like angel hair pasta and white in color.

Recipe of Veg Hakka noodle

Ingredient Name Quantity Unit
Whole Dry red chilies –  4 to 5 Piece
Garlic shredded  1 tbsp Tablespoons
Ginger shredded  one & half tbsp Tablespoons
Finely chopped green chilies  2 Cup
Sesame or canola oil  1/4 cup Cup
For Tadka.......   Cup
Red pepper -  1/2 cup Cup
Carrot –cut in to julienne stripes  1/2 cup Cup
Green beans cut in to julienne stripes  1/2 cup Cup
cabbage thinly sliced  1 cup Cup
Red onion thinly sliced  1 midium Cup
Green pepper thinly sliced  1/2 cup Cup
Boiled noodle,  5 cups Cup
Star Anise (Badamful) Whole-  3 Piece
Chopped Coriander  1/3 cup Cup
Soya Sauce  6 to 8 tsp Teaspoons
Hot sauce or hot and sweet Tomato chili sauce from Maggi  4 to 5 drops Drops
Ajinomoto  2 pinch Pinch
salt   To Taste

Directions
Procedure: Heat 3tbsp of sesame or canola oil in a wok. Add badamful + whole dry red chilies + shredded Ginger and garlic fry for one min. Then add finely chopped green chilies and coriander leaves. Fry for another minute on high flame. Let the aroma come out. Then add red onion and green beans fry for another min then add rest of the veggies together. Add salt to taste. Fry for another min. Then add 3 to 4 drops of hot sauce and 6 to 8 teaspoons of soya sauce. Keep frying on high flame then add boiled noodles mix it very well. Fry on high flame stirring constantly. Adjust the seasonings accordingly. And you are done. After draining water from boiled noodles to prevent it from sticking add oil to the noodle. Make sure to add little salt in tadka as there is allready enough salt in boiled noodles
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