Hakka Noodles Recipe | chinese veg hakka noodles

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VEG HAKKA NOODELS RECIPE





 Hakka noodles are extremely close to the recipe for vegetable noodles. However, in India, it is most commonly referred to as hakka veg noodles. Hakka cuisine is a modification of indigenous taiwanese hakka meals from India. It has become one of India's most popular street snacks. especially with the popularity of Indo-Chinese cuisine in India. Its presence has been easily identifiable by hakka noodles and schezwan noodles.


The difference between a regular noodle recipe and a vegetarian hakka noodle recipe is subtle. To begin with, the fundamental distinction between the two is the manner in which they are prepared. Essentially, this is a tossed fried dish, whereas noodles are a stir-fried dish. Second, hakka noodles are made using thin rice noodles, although any type of noodle can be used in a noodles recipe. Finally, when compared to the plain noodles recipe, hakka noodles are spicier. Hakka cuisine is known for its hot and spicy meals.


In addition, I'd like to emphasise a few helpful hints for making outstanding hakka noodles. To begin, always cook the noodles or any other indo-chinese cuisine over high heat. However, avoid overcooking the vegetables and maintain their crunchiness. Second, if at all possible, make this recipe in a single-handed fry pan or wok. You can quickly toss the noodles and vegetables on a high temperature using the single handle. Unfortunately, I didn't have one, so I had to make do with my regular pan. Finally, noodles are a recipe that may be used in a variety of ways. It can be cooked to the desired spice level and with a variety of veggies.

INGREDIENTS:

  • For boiling noodles:

  • 8 cup water
  • 2 tbsp oil
  • 1 tsp salt
  • 2 pack noodles
  • cold water (for rinsing)


For hakka noodles:

        2 tbsp oil
        2 clove garlic (finely chopped)
        1 chilli(slit)
        2 inch ginger (chopped)
        2 tbsp spring onion (chopped)
        1/2 onion (sliced)
        1/2 capsicum (sliced)
        1/2 cabbage (shredded)
        1 carrot (sliced)
        2 beans (chopped)
        2 tbsp chilli sauce
        2 tbsp soy sauce
        2 tbsp tomato sauce
        1/2 tsp salt
        1/2 tsp pepper powder
        2 tbsp vinegar
        few bean sprouts

INSTRUCTIONS:

  • To begin, combine 8 cup water, 2 tablespoons oil, and 1 teaspoon salt in a big vessel.
  • Add 2 packs of noodles to the boiling water after it has reached a boil.
  • Boil, stirring occasionally, for 3 minutes, or until the noodles are al dente. To determine the cooking time, consult the package instructions.
  • To halt the cooking process, drain the noodles and rinse them with cold water. Set aside for now.
  • 2 tbsp oil, 2 garlic cloves, 1 chilli, 2 inch ginger, and 2 tbsp spring onion in a big wok.
  • On a high burner, stir fry.
  • 12 onion, 12 capsicum, 12 cabbage, 1 carrot, and 2 beans are now added. Stir-fry the vegetables until they have shrunk slightly.
  • 2 tablespoons chilli sauce, 2 tablespoons soy sauce, 2 tablespoons tomato sauce, 12 teaspoon salt, and 12 teaspoon pepper powder.
  • Stir until all of the sauces are completely combined.
  • Stir in the boiling noodles and 2 tablespoons vinegar.
  • 2 tbsp spring onions, as well as a few bean sprouts a stir-fry.
  • Finally, serve the veg hakka noodles with additional spring onions on top.

NUTRITION:


calories : 2081kcal

carbohydrate : 372g

protein : 66 g 

fat : 36 g

saturated fat : 3 g

sodium : 3142mg

potassium : 1779mg 

fibre : 23 g

sugar : 34 g

vitamin A : 6775IU

vitamin C : 160 milligrammes

calcium : 236 mg

iron : 8 mg






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