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Street Style Hakka Noodles
AuthorMeg's KitchenPresenting to you my version of the Indianized, desi, street style ‘Hakka Noodles’ or ‘Chow mine’. This recipe belongs to my Stir Fry Cooking workshop and is really the easiest, quickest recipe to make when you are craving garlicky, spicy noodles. I highly recommend you to, go through the replay of the live session we held on Facebook since I have shared VERY important tips and tricks to make this recipe a success for you!! The key lies in the technique involved in making a bowl of stir fry. Have a look at the video for sure. The chilli garlic paste that we have used is fabulous. The recipe is available on our website www.megskitchen.in. Check it out!
1 cup Cooked noodles (Small bowl)
1 Red Onion, Sliced (Large)
1 tbsp Garlic, Chopped
½ tbsp Ginger, Chopped
¼ cup Carrots, Finely Sliced
¼ cup Beans, Finely Sliced
1 cup Cabbage, Finely Sliced
¼ cup Green Capsicum, Sliced
¼ cup Mushroom, Sliced
⅛ cup Beans Sprouts
¼ cup Spring Onions, Only Greens
Salt - To Taste
Pepper – To taste
2 tsp Vinegar
1 tbsp Soya
2 tsp Chilli Paste/ Sauce
3 tbsp Peanut/ Sesame/ Vegetable Oil
Condiments of your choice for garnish
1
- Heat oil in a wok.
- Add sliced onion and sauté for 1 minutes, followed by ginger and garlic.
- Now add the carrots and beans and cook for another 2 minutes.
- Next goes in the cabbage, followed by capsicum and mushroom.
- Season all along with salt and pepper.
- Once the vegetables are partially cooked, add in the cooked noodles and season.
- At this point the soya, vinegar and chilli sauce goes in.
- Toss around for a minute and then add the bean sprouts.
- Taste and adjust the seasoning if required.
- Transfer to a plate and garnish with spring onion greens and chillies!
- Serve hot…and remember me!
Live Facebook Video: Street Style Hakka Noodles
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Ingredients
1 cup Cooked noodles (Small bowl)
1 Red Onion, Sliced (Large)
1 tbsp Garlic, Chopped
½ tbsp Ginger, Chopped
¼ cup Carrots, Finely Sliced
¼ cup Beans, Finely Sliced
1 cup Cabbage, Finely Sliced
¼ cup Green Capsicum, Sliced
¼ cup Mushroom, Sliced
⅛ cup Beans Sprouts
¼ cup Spring Onions, Only Greens
Salt - To Taste
Pepper – To taste
2 tsp Vinegar
1 tbsp Soya
2 tsp Chilli Paste/ Sauce
3 tbsp Peanut/ Sesame/ Vegetable Oil
Condiments of your choice for garnish
Directions
1
- Heat oil in a wok.
- Add sliced onion and sauté for 1 minutes, followed by ginger and garlic.
- Now add the carrots and beans and cook for another 2 minutes.
- Next goes in the cabbage, followed by capsicum and mushroom.
- Season all along with salt and pepper.
- Once the vegetables are partially cooked, add in the cooked noodles and season.
- At this point the soya, vinegar and chilli sauce goes in.
- Toss around for a minute and then add the bean sprouts.
- Taste and adjust the seasoning if required.
- Transfer to a plate and garnish with spring onion greens and chillies!
- Serve hot…and remember me!
Notes
