Let me start by saying that I am OBSESSED with noodles. Really, I would eat them for breakfast, lunch, dinner…any time of day really. NO time is a wrong time to eat noodles.
When I go to India (and I’ve gone like 5 times in the last 2 years) all I ever want is HAKKA NOODLES! They can be found on menus EVERYWHERE and Indo- Chinese in India is the best so it’s hard to resist! I love the texture of the thin noodles, the crisp veggies, and like most food in India- the greasiness! I tried to be modest with the oil in my recipe but remember, if you’re going to go all out and make these and you want to really just live a little..don’t skimp on the oil and make DRY noodles. NO ONE likes dry noodles—-its just not right, guys. Don’t do it.
Variations? You could sub the Ching’s Noodles for a whole wheat thin spaghetti or even regular spaghetti! You can also omit any veggies if you are not a fan of something in particular, although I think the cabbage lends a lot of flavor in this recipe, so try not to skip that one!
Also, if you’re skimming through the photos, don’t be like me and cut your peppers all big and crazy. My recipe calls for “julienned” red and green peppers, so take the time and get them nice and thin! Learn from my mistakes, please.
TASTY TIP: Once all the ingredients have come together (noodles, veggies and sauces) I like to turn the heat all the way up to high, let the noodles sit untouched, and let whats in the bottom of the wok get slightly charred. Once I see the veggies are starting to stick, I just mix it all up! This method adds that delicious “smoky” restaurant style flavor! Try it out 🙂
Veg Hakka Noodles
Yield 2-4 Servings
- 1 cup shredded cabbage
- 1 cup red bell pepper, julienned
- 1 cup green bell pepper, julienned
- 1/2 cup carrots, shredded
- 1/4 cup scallions, sliced
- 1 1/2 tsps chili sauce (Sambal Oelek)
- 3 tbsp soy sauce
- 2 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp rice wine vinegar or regular vinegar
- 2-3 green chilis (based on desired spice level)minced or julienned
- 1 Package Ching's Secret Veg Hakka Noodles
- Optional: Chili Oil
- Boil veg hakka noodles according to package directions. Be sure to rinse noodles under cold water after they are done cooking.
- Spread noodles on a large flat surface (baking sheet/pan etc) and drizzle with oil, using your hands to gently separate the noodles from one another. Set Aside.
- Heat a large wok or wide bottom pot to medium high heat and add 2 tbsp oil.
- Once the oil is hot, add the ginger, garlic & green chilis and stir until the raw smell of garlic has disappeared, but garlic has not browned.
- Add all of your veggies, increase the heat to high and continuously stir the veggies so they are cooking but not getting mushy. ( If your veggies start to stick, add a little bit more oil)
- Once veggies are halfway cooked, reduce heat to medium low and add in noodles, soy sauce, chili sauce & vinegar. Stir well to incorporate all ingredients together.
- Remove from heat, serve hot garnished with sliced green onions/scallions and a drizzle of chili oil.
Cuisine Indo- Chinese