Vegetable Hakka noodles

There is a style of cooking called Hakka which belongs to the Hakka people of China. Hakka noodles however is an Indian adaptation of Hakka dishes. Hakka noodles are one of my favorite dishes. It is easy to make and very tasty. My sister searched for recipes and found a good one on the chutney life . She set out to make it and it turned out really well. 

Ingredients: 

Shredded cabbage - 1 cup

Red Bell pepper julienned (cut into thin strips)  - 1 cup 

Green bell pepper julienned  - 1 cup

Carrot julienned - 1 cup 

Scallions ( green onion) cut into small pieces - 1/2 cup

Sambal paste (indonesian chili sauce vegetarian version)- 2 tbsp

Soy sauce - 3 tbsp

Minced garlic - 2 tbsp

Minced ginger - 2 tbsp

Rice wine vinegar- 1 tsp

Green chillies ( deseeded and cut into small strips ) - 1-2 (optional)

Ching’a secret veg Hakka noodles - 1 packet 

Salt to taste - 1/2 tsp ( with soy sauce it may become salty- taste before adding)

Pepper - 1/2 tsp 

Oil - vegetable oil 4 tbsp

Chili oil - optional ( you can put some crushed dried red chilies in oil and heat it up on low Heat for 5-10 minute and then strain out the red chilies. Then you can save the oil in a jar for cooking) 

Instructions :

1. Cook the noodles according to package instructions. Once done cooking drain it in a colander and run cold water on it to stop the cooking process . This will help keep the noodles from getting mushy. Place in a bowl and add a little oil to it and toss it so that the noodles don’t stick to each other 
2. Place a large pan on the stove on medium heat and add 2 tbsp of oil.
3. Once oil is hot add green chillies and sauté , then add the bell peppers and sauté until slightly soft.
   
   
4. Next add the ginger and garlic and sauté. Then add the carrot and cabbage and sauté for  under a minute . We want these vegetables to be cooked but still be crunchy and not mushy.
   
   
5. Reduce to low heat and now put the noodles in the pot and toss. 
   
6. Add the soy sauce , Sambal paste, vinegar and pepper 
   
   
   
   
   
   
   
   
7. Toss the noodles so everything is mixed in and let cook for a few minutes so that you don’t have the raw vinegar or chili paste taste 
8. Then add salt to taste and a little chili oil ( 1 tsp - optional ) and then add green scallions for garnishing and toss and serve.
   
   
   
   
9. 
   
10. We typically eat Hakka noodles with ketchup in India. You can even get the maggi hot and sweet sauce to add a little kick