Hakka noodles is one my favorite Indo-Chinese meals and again another popular dish served in many Indian restaurants. It’s super easy to make and tastes amazingly good when mixed in tangy sauce. I have tried making this with a bunch of different types of noodles – spaghetti, linguine, etc., but you have to buy Hakka noodles in order to truly feel like you are eating an authentic Indo–Chinese meal. You will generally find this at a local Indian or Asian grocery store. Be sure to not overcook the noodles and keep them al-dente.
- 4 cups noodles
- 3 -4 tablespoon oil
- 1 large onion, thinnly sliced
- Garlic cloves, 6-8
- 1 cup green or red cabbage, finely chopped
- 1 bell pepper
- 2 medium size carrots, thinly sliced
- 1 cup spring onions, diced (scallions)
- 2 tbsp soy sauce
- 3 tbsp sriracha chilli sauce
- 3 tbsp ketchup
- Boil Hakka noodles in a large pot according to package instructions. Add a teaspoon of oil so the noodles don’t stick together. Once cooked, drain hot water, run cold water over and set aside. Add in another tsp of oil to keep them from sticking together.
- Heat 2-3 tbsp of oil in a large pan or wok. Add garlic and onions, saute for 2 minutes. Add 1/2 cup scallions, bell peppers, carrots and cabbage. Cook on high flame for 4 min. Do not over cook since this recipe calls for crunchy veggies.
- Add soy sauce, chili sauce, ketchup and mix well. Add the cooked noodles and mix using tongs. Cook on high flame for another 3-4 min.
- Garnish with green onions/scallions