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Hakka noodles

Posted by Anish Dosslin at 12:42 AM

Rating - 4/5
Serves - 3-4
Style - Indo chinese
Last prepared - 06 Dec 2020

Ingredients

Noodles - 200-250g (uncooked)
Oil
Garlic - 5-6 cloves
Green chili - 2 (rondelles)
Onion - 1 (thin long slices)
Carrot - 2 (julienned) about 2 cups
Capsicum - 1 (julienned)
Cabbage - 1/4th (julienned) about 4 cups
Soya sauce - 2 tsp
Ketchup - 1 tsp
Red chili sauce - 1 tsp
Pepper powder - 1/4 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt 
Scallions bulbs - 5-6 (rondelle to about 1/4 cup)
Scallions greens - 5-6 (rondelle to about  1/2 cup)

Prep

Heat sufficient water to submerge the noodles more than 2 times to a boil. Add salt and oil
Add noodles. Cook for 3-4 minutes to al dente. Do not overcook
Remove from heat into a colander. Pour cold water to stop the cooking
Set aside in the colander to drain the water.
Note: Uncooked vegetables should be about about the same volume as cooked noodles

Method

  • Entire cooking process is in high heat
  • Heat 2 tbsp oil. Add garlic and green chilis. Cook for about 10-15 secs
  • Add onions, scallion bulbs, and carrots. Cook for about a minute
  • Add green peppers and cook for about a minute
  • Add cabbage and cook for about a minute
  • Add soya sauce, ketchup, chili sauce and cook for about 30 seconds
  • Add chili powder, pepper powder, garam masala, coriander powder and cumin powder and salt. Cook for about 30 seconds
  • Add noodles and mix well. Reduce heat to low and cook for 1-2 mins
  • Add scallion greens

 

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