Vegetarian Hakka Noodles | Chinese Chow Mein Recipe
A tasty Indo Chinese preparation of Hakka noodles tossed along mixed vegetables flavoured with ginger, chilli sauces and soy sauce makes a great weeknight meal. Serve it along with chilli paneer at your next party.
Veg Hakka Noodles, a popular Indo-Chinese dish, has an interesting origin story rooted in the Chinese community of Kolkata, formerly known as Calcutta. Chinese immigrants settled in Kolkata during the late 18th century, primarily around the Tangra area, which eventually became synonymous with Kolkata's unique Chinese cuisine.
Kolkata Chinese food, often referred to as "Calcutta Chinese," is a delightful blend of traditional Chinese cooking techniques and local Bengali flavors. It emerged as Chinese immigrants adapted their culinary practices to suit Indian tastes, resulting in a fusion cuisine known for its bold, spicy flavors and unique dishes like Chilli Chicken, Manchurian, and Hakka Noodles.
Veg Hakka Noodles specifically reflect this fusion, characterized by the use of local spices, sauces, and fresh vegetables stir-fried at high heat in the "Hakka" style, originating from the Hakka people of southeastern China. The dish exemplifies the adaptability and creativity of Kolkata's Chinese community, offering a delightful balance of textures and flavors that have made it a favorite not only in Kolkata but throughout India and beyond.
Serve the Vegetarian Hakka Noodles as a meal of its own or along with Gobi Manchurian or Indo Chinese Mixed Vegetable Recipe In Szechuan sauce
If you are looking for more Noodle recipes here are some:
20 M
30 M
50 M
6 Servings
Ingredients
- 1 pack Hakka Noodles
- 2 Onions , thinly sliced
- 1 inch Ginger , finely chopped
- 1 Carrots (Gajjar) , thinly sliced
- 1 Green Bell Pepper (Capsicum) , thinly sliced
- 1 cup Cabbage (Patta Gobi/ Muttaikose) , thinly sliced
- 1/2 cup Green beans (French Beans) , thinly sliced
- 4 sprig Spring Onion (Bulb & Greens) , chopped
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Soy sauce
- 1 teaspoon Red Chilli sauce
- 1/2 teaspoon Chilli vinegar
- Salt , to taste
- 1 tablespoon Oil
How to make Vegetarian Hakka Noodles | Chinese Chow Mein Recipe
To begin making the Vegetarian Millet Hakka Noodles Recipe, preheat 1 litre of water and bring it to a boil. Add the Hakka Noodles to the boiling water and cook the millet noodles untill it is just about cooked, it should have firm but yet cooked texture (al dente)
Cool the millet noodles immediately by running it under cold water. This stops the cooking process and prevents the millet noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled millet noodles to prevent sticking and keep aside.
Now we will heat oil in a large frying pan on high heat and once the oil is hot add sliced onions and ginger and saute until the onions have softened.
Once done add the capsicum, carrots, beans, cabbage, spring onions, salt to taste and pepper powder and sauté on high until it has a cooked and crisp texture.
Stirring on high heat cooks the vegetables faster and also helps it retain colour and a subtle crispness.
You can even cover the vegetables and cook the vegetables for three minutes.
Once the vegetables are cooked yet firm stir in the soy sauce, chilli sauce, and chilli vinegar and stir fry for two minutes.
Once done stir in the cooked noodles and mix well to combine.Turn off the heat and transfer Vegetarian Hakka Noodles to a serving bowl.
Serve the Vegetarian Hakka Noodles | Chow Mien as a meal of its own or along with Gobi Manchurian or Indo Chinese Mixed Vegetable Recipe In Szechuan sauce.