Veg Hakka Noodles Recipe

Recipe for Veg Hakka Noodles, a popular Indo-Chinese dish

Ingredients:

200 grams Hakka noodles

2 tablespoons vegetable oil

2 cloves garlic, minced.

1 small onion thinly sliced.

1 cup mixed vegetables (such as carrots, bell peppers, cabbage, and beans), julienned

2 tablespoons soy sauce

1 tablespoon chili sauce (adjust to taste)

1 tablespoon vinegar

Salt and pepper to taste

Green onions, chopped (for garnish)

Instructions:

Cook the Hakka noodles according to the package instructions. Drain and rinse under cold water to prevent them from sticking together. Set aside.

Heat the vegetable oil in a large wok or skillet over high heat.

Add the minced garlic and sliced onion to the pan and stir-fry for about 2 minutes until fragrant and lightly browned.

Add the julienned mixed vegetables to the pan and stir-fry for about 3-4 minutes until they are tender-crisp.

Push the vegetables to one side of the pan and add the cooked noodles to the other side. Toss them together gently using tongs or a spatula.

In a small bowl, whisk together the soy sauce, chili sauce, vinegar, salt, and pepper.

Pour the sauce mixture over the noodles and vegetables. Toss everything together until the noodles are evenly coated with the sauce.

Stir-fry for another 2-3 minutes, making sure the noodles are heated through.

Remove from heat and garnish with chopped green onions.

Serve the Veg Hakka Noodles hot as a main dish or as a side dish with additional sauces like tomato ketchup or chili garlic sauce.

Feel free to add more vegetables or customize the spiciness of the dish according to your preference. Veg Hakka Noodles make a delicious and satisfying meal on their own or paired with Manchurian or other Indo-Chinese dishes. Enjoy!

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