Vegetable Hakka Noodles

You can add or skip any vegetables in this recipe. Just make sure that the vegetables have similar cooking time and they are cut in almost (similar) sizes.

Ingredients (serves 2 -4)

• 7 oz thin egg noodles (or any other of your choice)
• Water for boiling the noodles + 1/2 tsp salt
• 1/2 tbsp oil (for rubbing on boiled noodles, use any neutral oil)
• 5 tbsp oil (use any neutral oil)
• 2 garlic cloves, finely chopped
• 1-2 thai green chillies , slit open, seeded(if you want)
• 1 cup sliced onions
• 1/4 cup scallions, white parts
• 1 cup cabbage, finely shredded
• 1 medium carrot, finely cut into spears
• 1/2 cup bell peppers (I have used a mix of colors)
• 1/4 cup scallions (green parts)
• Salt to taste

For the sauce

• 1/2 tbsp tomato paste (or puree)
• 1-1.5  tbsp dark soy sauce (depending on brand you can adjust the quantity, I use this brand)
• 2 garlic cloves (minced)
• 1.5 tbsp white vinegar (or to taste)
• 1/4 tsp red chilli flakes (or to taste)
• 1/4 tsp black pepper powder1
• 1 tsp pure sesame oil ( optional but recomended for authentic taste)

Update : 01/14/2014 – I added about 1/4 tsp of black pepper powder ( reduced chili flakes to 1/4 tsp & few other changes) to hakka noodles yesterday & they tasted awesome! Maybe you want to try it if you make them. I m updating the recipe for these reasons because it was better.

Method

In a bowl, mix together the ingredients listed under the sauce and set aside for 15 minutes.

Meanwhile, cook the noodles in salted water as per package instructions. Drain the noodles, rinse under cold water and rub with 1/2 tbsp oil.Set aside to cool down.

In a wok, heat up the oil on medium – high. Using your mortar & pestle, mince garlic, and green chillies together. Add to the oil and let cook for 5-8 seconds till you smell the aroma. Add the sliced onions, scallions (white parts) and green chillies to the wok and continue cooking till onions start to turn light brown on the edges. Add the sauce mix prepared above to the wok and cook on high for 2-4 minutes till the mixture thickens and gets shiny.

Next, add the cabbage, carrots, bell peppers to the wok and saute for 1-2 minutes(just so they get coated in the sauce but retain their crunch). Add boiled noodles to next along with green parts of the scallions. Toss everything together and check the seasoning,adjust salt if required.

Serve warm with gobi manchurian or chilli chicken/manchurian.

Notes:- I highly recommend letting the noodles sit for 30-40 minutes before you serve them. Warm them up slightly and add fried eggs, tofu to them. If adding a protein (chicken, shrimp), preferably add them cooked at the point when you add vegetables so that they get coated in sauce too.