Another Indo-Chinese favorite among many of us is the Hakka Noodles. Lots of veggies and sauces stirred up together makes this a colorful complete meal for any day of the week.
Prep Time: 20 mins
Hakka Noodles: 1 packet
Soy Sauce: 2-3 teaspoons
Vinegar: 2-3 teaspoons
Green Chili Sauce: 1 teaspoon
Chili Garlic Sauce: 1 teaspoon
Vegetables : 1/2 cup (we used a mix of the following)
Beans (Cut lengthwise)
Carrots (Cut lengthwise)
Green & Red bell peppers(Cut lengthwise)
Green Chilies (slit): 2-3:
Ginger(sliced): 1 tablespoon
Garlic (sliced): 1/2 tablespoon
Spring Onion (Chopped): handful
Salt & Pepper to taste
Oil to fry (You could regular cooking oil or some sesame oil)
Chicken (Shredded): 1 can
* For convenience we used store bought can of chicken breast in water.
* You could also add cooked shrimp to this if you like.
Boil water in a deep pan. Sprinkle some salt and a few drops of oil. Add the hakka noodles and let it cook. This should take about 5-7 mins. Turn off the heat and drain off the water in a colander and rinse the cooked noodles under cold water.
Meanwhile chop all the veggies and keep aside. In a wok, heat some oil. On medium to high flame, stir fry the cut ginger, garlic and green chillies, Add all the veggies and stir. Add the soy sauce, green chilli sauce, chilli garlic sauce and vinegar. Now add the shredded chicken.When the veggies are half done, add the noodles and stir well. Adjust the salt. Sprinkle some pepper too. In a another small frying pan, heat some oil and add beaten egg and scramble it. Add this also to the noodles. Give a final stir and the noodles are read. Garnish with freshly chopped spring onions.