Sunday, January 16, 2011

Hakka Noodles

Originally from the Hakka region in China, with all the goodness of Soy Sauce, this very delicious spicy noodles is served in most of the Indo-Chinese eateries all across India. The recipe is made by stir frying the wheat based flat / round hakka noodles with soy sauce and pepper, by adding the desired vegetables. A colorful combination of cabbage, carrots, broccoli and spring onions makes this more delightful and the most flavorful dish.

Hakka Noodles.jpg

  • Hakka Noodles (any brand - Ching's preferably)
  • Carrots, Cabbage, Onions, Spring Onions, Broccoli - Desired quantities
  • Soy Sauce, Crushed Pepper and Oil.

  • Cook noodles for a 2 to 3 minutes in boiling water, drain and rinse in cold water. Toss the noodles with little oil, to avoid stickiness.
  • On a frying pan, heat oil, stir fry vegetables until they are cooked.
  • Add noodles to the vegetables, add soy sauce and then season with pepper. Add salt if required.

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