Vegetable Hakka Noodles is a very famous Indo Chinese dish. And it’s one of my most favourite too:)
I have had this dish in many restaurants. But I always feel that you can get the best Hakka noodles in fast food centres. There is one such fast centre near my school called Matas.

I have been going to this place from my school days and according to me this place serves the best Hakka Noodles. In fact all the Indo Chinese dishes tastes awesome here. Now even my kids would vouch for that. Till date, my dad treats my kids with manchurian and noodles from Matas only:)

I have been making Hakka noodles for a long time now. I always used to feel that there was something missing in my recipe.

Few years back, I saw Nita Metha’s recipe in a cookery book. I tried that recipe and it came out almost ( 99%) like the one served in Matas. Needless to say, I was very excited and happy. I have been following the same recipe till date and it always comes out very well.

Today was no exception. All of enjoyed our meal heartily:)

  

Ingredients

Noodles – 250gms

Sesame oil – 2 tbsps + 1 tsp

Soya sauce- 1 tsp

Red chillies – 3-4 ( cut into pieces)

Red chilli flakes – 1/2 tsp

Garlic – 4-5 cloves 

Shredded Cabbage – 1 cup

Carrot – 1

Capsicum – 1

Spring onions – 1 bunch

Pepper Powder – 1/2 tsp

Vinegar – 1 tsp

Salt to taste

Method

Cook the noodles in lots of water till it’s just cooked. Drain, wash well in running water and drain again completely.

Spread the noodles in a plate. Add a tablespoon of sesame oil, mix well and keep it aside.

  
Wash, peel and cut carrot into thin strips.

Wash and cut capsicum into thin strips.

Wash and chop spring onions. 

Chop the spring onion greens.

Crush the garlic cloves and cut into strips.

Heat 1 tsp of oil in a pan. 

First add the garlic. Sauté for few seconds. Then add chopped spring onions. Sauté for few more seconds and then add the carrots.

Saute for a min and then add capsicum. 

Again sauté for few mins and then add the shredded cabbage and salt to taste.

Sauté till the vegetables are just cooked. It should remain crunchy. Add pepper powder and vinegar, mix well and sauté on a high flame for a min. Take it off the gas and keep it aside.

  

Again heat a tbsp of oil in a big pan. When the oil starts smoking, take it off the gas and add the chopped red chillies and chilli flakes. 

  
Add the noodles, salt to taste and soya sauce to this oil and mix well.

Sauté it on a high flame for a min and add the cooked vegetables and continue to sauté on high flame for one more min.

 

 Garnish with spring onion greens and serve the noodles hot:)