HAKKA NOODLES

 Chilly Garlic Hakka Noodles

Hakka noodles are indo-Chinese dish originated from south-east china. The name Hakka is derived from a community called “Hakka”. The difference between Hakka and normal noodles is that Hakka is thinner and of rice. The dish has simple ingredients and I have tried using chilli garlic oil which is easy to make and can be stored to be used in other dishes too.

Ingredients:-

Chilli oil:-

1 tbsp. oil

3-4 Kashmiri dry red chillies

9-10 garlic pods, grated

Noodles:-

2 cups Hakka noodles, boiled

2 onions thinly slices

1 green capsicum thinly sliced

1 cup sliced mix vegetables (bell peppers, baby corn, cabbage, beans)

Salt to taste

1 tbsp.  Soy sauce

1 tbsp. vinegar
2 tbsp. oil

Method:- 

• To make chilli oil heat oil in a pan till it comes to smoking point. Lower the flame and add chillies and garlic and toss it a little. Switch off the flame and cover it with a lid and let it rest for 15-20 minutes. When it cools off strain it and keep it aside. 

 

• Heat oil in a wok and add sliced onions. Saute it for 4-5 minutes and add mix vegetables when onions turn pink. Toss them on high flame for 3-4 minutes.

 

• Add capsicum, boiled noodles, chilly oil soya sauce and salt.

• With the help of tongs or two forks mix the noodles well with vegetables.

• Switch off the flame and add vinegar. Toss again and serve with gravy of your choice or eat just like this.

• You can add bean sprouts to make it more healthy and tasty.