For Cooking Hakka Noodles:
200 grams hakka noodles or 1 pack of ching's hakka noodles
4.5 to 5 cups water
1.5 teaspoon toasted sesame oil-for coating the noodles
Other Ingredients:
2 tablespoons sunflower oil or any neutral tasting oil-for stir frying
2 to 3 dry red chilies-broken and deseeded or fresh green chilies,chopped
1.5 teaspoons finely chopped garlic
3 to 4 spring onions small-sized-finely chopped,reserve a few greens for garnish
8 to 10 french beans-finely chopped
4 to 5 button mushrooms-finely chopped
1 carrot-small to medium,finely chopped
1 bell pepper-red green or yello,small to medium,finely chopped or thinly sliced
1/2 cup finely chopped cabbage-optional
1 teaspoon finely chopped celery-optional
1/4 teaspoon rice vinegar or white vinegar or rice wine or mirin
1.5 teaspoon soy sauce or tamari-add as needed
salt as required
crushed black pepper as required
1 to 2 tablespoons chopped spring onions greens or coriander leaves-for garnish
How To Make Hakka Noodles:
Prepare Veggies And Cook Noodles:
1.first finely chop all the veggies and keep aside.you can even shred or grate the veggies using a food processor.i have used carrots,french beans,spring onions,button mushrooms,capsicum and cabbage.
2.boil 4.5 cups water in a pot or pan with 1/2 teaspoon salt and a few drops of oil.
3.add the hakka noodles.
4.cook the hakka noodles according to the package instructions.the noodles have to be cooked.
5.drain cooked noodles in a colander.then rinse noodles with fresh water very well.this stops the cooking process and removes the starch.
6.add 1.5 teaspoon toasted sesame oil.
7.toss noodles well,so that the oil gets coated evenly on them.this gets rid of stickiness from them.
Stir Fry Spices,Vegatables:
8.heat 2 tablespoons sunflower oil in a frying pan or wok.on a medium-low to medium heat,first saute 2 to 3 dry red chilies and 1.5 teaspoon finely chopped garlic for about a minute.
9.increase the heat a bit and then add the 3 to 4 small spring onions,8 to 10 french beans.stir fry for about 3 minutes.
10.add the 4 to 5 button mushrooms,1 small to medium carrot and 1 teaspoon finely chopped celery and continue stir frying.
you can also add 1/2 cup finely chopped cabbage and 1 small to medium capsicum at this step.
11.stir fry for about 5 to 6 minutes till the edges of the veggies start to slightly brown.i like the veggies to be ccoked more,than what is the norm usually for this recipe.you can cut down on the stir frying time,if you prefer half cooked or more crunchy veggies.
12.add 1.5 teaspoon soy sauce and mix well.
Make Hakka Noodles:
13.add the cooked noodles.mix,keep on tossing and stir-fry noodles for 1 to 2 minutes.
14.season with salt and crushed black pepper as per taste.add 1/4 teaspoon rice vinegar or white vinegar or rice wine.
15.toss well again and stir fry for a minute.switch off the flame and add 1 to 2 tablespoons spring onion greens and mix well.or you can garnish with spring onions while serving.
16.serve hakka noodles as it is or accompanied with an indo chinese dish like gobi manchrian or panner mushroom or chilly mushroom or mushroom manchrian.
