Vegetable Hakka noodles is an Indo-Chinese dish, also popularly known as Veg chow mien. The Hakka noodle recipe is easy and quick, cooked noodles are stir-fried with lots of vegetables and sauces. That makes it a one delicious and tasty dish from Indo-Chinese food.
I think the chow mien or Hakka noodles is one dish that is one of the most packed as a takeaway street food in India. Especially, Kids love it. But most of the times when you buy it from takeaway joints they use MSG for enhanced taste, which is not good for health. Also most take away joints use maida noodles which is really not an excellent choice too.
Vegetable Hakka noodles is really a very simple recipe to make at home, and it does take much time to quickly cook up a delicious bowl of Hakka noodles at home which is much healthier than take away. In this recipe, I have used whole wheat noodles instead of maida noodles and much less oil as compared to the takeaway. Also, the amount of vegetables that goes into making can be controlled too, Isn’t is the best thing about home cooking that you know exactly what goes into your food and how much 🙂
Being a person who consciously observes what goes inside my and families stomach, it is important for me to use good quality ingredients. I know sometimes sauces we use contain some preservatives too and always make effort to use homemade sauces as far as possible. If I use ready made sauce I try to pick one that has minimal preservatives and uses them occasionally. Rather than completely doing away with the pleasure of eating I believe in eating reasonable and 90% of my recipes and dishes I cook are made from scratch and healthy and 10% is an indulgence. SO I guess 90% healthy stuff can pretty much take care of the rest. At least this works for me.
So, coming back to the vegetable hakka noodles recipe, I used lots of veggies and home made chilli paste rather than spiking it up with ready made chilli sauce and served it with Hot n Sour Soup When you are cooking any Indo-Chinese dish you must take care of salt, because soy sauce you add to the dish as well as when you serve as side has lots of salt in it. Always take care to use less salt in Indo-Chinese dishes. In this recipe how you cut the vegetables also makes a difference in texture and taste of the dish. Also, I will be adding tips and tricks of cooking perfect noodles in the note section of the recipe.
Veg Hakka noodles is pretty much a dish to eat on it’s own with a glass of apple juice it makes a perfect meal for me, but if you are looking to serve it up for a meal or want to serve it for party, you can look up to other Indo chines soups Sweet corn soup, Hot n sour veggie soup, Honey chilli potato or chilli lime Paneer to go as an appetiser.
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So, forget that Chinese take away and try this healthier recipe of vegetable hakka noodles at home.
- 200 g whole wheat noodles
- 4 spring onions sliced
- 2-3 spring onion greens for garnish
- 1 carrot cut into juliennes
- 5-6 french beans cut into juliennes
- 5-6 Mushrooms sliced
- ½ cup Bell Peppers cut into strips (mixed colors
- For the Sauce!
- 1 celery stick finely chopped
- 1 teaspoon vinegar
- 1 tablespoon dark soy sauce
- 2 tablespoon Oil
- 1 tablespoon green chilli paste
- 1 teaspoon black pepper
- Salt to taste
- Heat lot of water in a big pan till it starts to a boil.
- Add the whole wheat noodles in this boiling pot of water along with some salt (keep it low)
- Cook the noodles according to instructions given on pack, mine usually take 6-7 minutes on medium heat. Cook the noodles till al dante.
- Drain the water out of noodles, rice them in cold water and spread them on to a plate.
- Now take a wok or karahi add 2 tablespoon of oil and add sliced ginger and spring onion, cook them for about a minute.
- Now add rest of the vegetables and stir fry on high heat for 3-4 minutes so that veggies are slightly brown on the sides.
- Now add soy sauce and green chilli paste, also add vinegar to the wok and toss every thing well.
- Taste and season it with required salt to your taste and black pepper to your taste. Add cooked noodles to the wok and toss them well.
- Garnish the hakka noodles with fresh coriander and spring onion greens and serve hot.
- If you have chopped veggies at hand by the time your noodles are boiling you can start stir frying the veggies so you can save time. Otherwise you can wait till you strain the noodles after cooking them.
- To keep the noodles sticking with each other make sure that you cool the noodles immediately after draining them rinsing them with cold water makes sure of that.