You know the first thing that comes to mind when I think of rains and a cool weather are Dal vadas (an Indian dish made from moong dal) and Corn (baarish me bhutta! Ahaa!). But this one day, the family and I wanted to have something spicy and garlicky and what better than something Chinese! And with the ingredients available at home – Hakka noodles was our best bet! Simple, easy, quick to make and amazingly tasty to have when served fresh and hot 😀
So here is a simple and easy recipe for spicy and delicious Hakka noodles. Do try this 😀
Prep Time: 30 mins
- 1 packet noodles
- 1 medium cabbage
- 2 small bell peppers (Green, yellow and red – as you like)
- 11/2 onions
- 2 carrots (chopped in small thin strips)
- Baby corns (Handful)
- 5-6 garlic cloves (minced)
- 2-3 green chillies )chopped finely)
- 1 tspn ginger paste
- 4 tspn oil
- 3-4 tspn soya sauce
- 2-3 tspn red chilli paste
- Salt to taste
- 3 tspn black pepper powder
- 1 tspn asafoetida powder
- Boil the noodles as mentioned in the packet. Otherwise follow the same steps as mentioned here for boiling the pasta.
- Heat oil in a pan. Add the green chillies and garlic paste and saute it for a few seconds until the garlic gives out its smell. Add the ginger paste and asafoetida powder and saute it for a few seconds.
- Add the onions and salt in the pan and stir fry them. Add all the vegetables – cabbage, carrots & bell peppers in that order and keep on stirring. (Note: Take care not to overcook the vegetables. You don’t want a soggy soup. They have to be crisp and firm)
- Add the boiled noodles, soya sauce, red chilli sauce and black pepper powder and toss everything well until all the ingredients are mixed properly. And lo! Your hakka noodles are ready!