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 – it’s 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 to this recipe, so try not to skip that one!
Here are some other dishes that would pair great with these Hakka noodles:
- Chili Paneer
- Kung Pao Brussel Sprouts
- Tandoori Fried Rice
- Broccoli & Edamame Fried Rice
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 what’s 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 ?