Easiest Way to Prepare Perfect spicy hakka noodles

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These useful spices can be used to cook so many different meals! This Indo chinese restaurant style veg hakka noodles are delicious Hakka noodles are made of unleavened refined wheat flour. If you are trying to avoid refined foods. You can have spicy hakka noodles using 18 ingredients and 15 steps. Here is how you cook it.

Ingredients of spicy hakka noodles

1. It's of sauce.
2. You need 1 medium of finely chopped onion.
3. Prepare 8 clove of garlic, finely chopped/minced.
4. Prepare 2 tsp of ginger, paste.
5. Prepare 2 tsp of red chilli sauce.
6. It's 3 tsp of tomato ketchup.
7. Prepare 2 of green chillies, Finely chopped.
8. Prepare 1/4 tsp of soy sauce (dark soy preffered).
9. It's 1/2 tsp of chilli flakes.
10. You need 5 tbsp of oil.
11. You need 1 of salt to taste.
12. Prepare 1 cup of fresh coriander, finely chopped.
13. It's of noodles.
14. You need 1 packages of instant hakka noodles (i use changs secrets).
15. You need 1 large of skillet.
16. Prepare 10 cup of water.
17. You need 4 tbsp of oil.
18. Prepare 1 of your choice of vegitables, finely cut in Juliannes. (veg- capsicum, carrots, beans, cabbage, sprouts).

I made this noodles in dinner and the taste turned out exceptionally good, the flavour was same like restaurants. Street style Hakka Noodles are easy to make at home! These spicy noodles are great for a quick meal. Pair them with your favorite Indo-Chinese recipe to make a complete meal.

spicy hakka noodles step by step

1. heat the woke/ saucepan.
2. add 5 tablespoons of oil.
3. add onion once oil is hot and stire constantly till onion turns pink, keep the heat medium throughout the sauce recipe.
4. add garlic, ginger and green chillis to the woke anf fry till aromatic.
5. add chilly flakes to the woke and keep stiring till oil becomes redish in colour.
6. add chilly sauce, ketchup and soy sauce to the woke and keep stiring till it loses its vinegarish smell.
7. when sauce has started looking glossy and starts releasing oil add coriander and stire till it looses its colour.
8. your sauce is redy, add salt to taste, turn off the heat and keep it aside. (u can separately use this sauce as dip, seasoning, or for greavy, u can even bottle it and store it in fridge for 4 to 5 days).
9. for noobles, heat ten cups of water in large skillet, add one tablespoon of oil, bring it to boil..
10. add noodles and cook them till they are almost done (remember not to overcook them).
11. strain the water, refresh under cold water and set aside, add 3 tablespoon of oil and mix it well with noodles..
12. on medium heat, add the sauce we have made, add all the veggies and stir fry it till vegetables are cooked but still crunchy,.
13. add noodles to the woke, mix well with sauce and veggies, once propperly coated with color taste and check for salt..
14. non vegetarians can add a chicken mince or fried eggs with the vegitables to the woke and continue all other steps as same..
15. this is a dry recipe, mostly consumed with seperate gravy, but if you like ur noodles sauced up double the amounts of ingredients for sauce and continue the rest of the recipe as same.

Hakka Noodles - Use any Indian brand of Hakka Noodles. I have used Ching's Hakka Noodles. Note that these noodles is made with all-purpose flour so if you prefer a healthier version. At Pang's Hakka Noodles, the focus is more on traditional yong tau foo than noodles but both While perfectly chewy and lightly seasoned on its own, a good blob of medium-spicy homemade. Veg hakka noodles are flavourful noodles tossed with vegetables.