Vegetable Hakka Noodles

Vegetable Hakka Noodles

By NamakShamak
  • Serves: 2
  • Prep Time: 15 Minute
  • Cooking: 10 Minute
  • Calories:




Chinese cuisine or should I say Indian Chinese cuisine ,brings in refreshed new taste to indian meals, especially on weekends. That explains the popularity of small chinese carts run by chinese looking nepali cooks.However,original chinese food is quiet different from the Indianised chinese food we eat today! Some interesting facts about this loved Indianised Chinese Cuisine: Its said to have developed by a small Chinese community that lived in Kolkatta. Most of the Chinese community in Kolkatta were from Hakka Origin. Chinese restaurants are quiet popular in Kolkatta as well. I remember the Hot and Sour Soup I had ordered when in Singapore , which has primarily a Chinese population hence a strong influence on food as well. But it was terrible , especially to a palatte accustomed to Indianised Chinese taste.The soup had no resemblance to the one we have in India, even in the specialised elite restaurant chains. From my experience , I can say ,”Taste” is very subjective . What might be terrible to us, might be a delight for the others (or locals who have been eating it for years). These Indianised Hakka Noodles are a sure delight ,especially for kiddos.

Ingredients

Directions

  1. Boil 3-5 cups water in a pot and add 2 tsp salt once water begins to boil. Add the noodles and cook for about 8 to 10 mins.
  2. Drain the noodles and refresh them with cold water. Add a tsp of oil and keep the noodles aside.
  3. In a pan ,add oil and saute chopped ginger and garlic for 1 min. Now add the sliced onions and saute on high flame for 2 mins. Add capsicum snd spring onions and continue to saute. Now add shredded cabbage and mix. Add salt and pepper.
  4. Reduce the flame and add the boiled noodles and mix together. Add soya sauce ,vinegar and chilly sauce and sugar and mix together.
  5. Increase the flame and toss the noodles till the noodles and vegetables are well coated with the seasonings.
  6. Transfer in a serving bowl and decorate with spring onion greens.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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