Veg Hakka noodles is a popular street food in India. Cooked with Chinese condiments and Indian spices & vegetables, it is a treat for noodle lovers. Thin noodles are tossed in a flavorful sauce and served on their own or as a side to other chinese dishes. What is it about these? the sauce? spices? or is it the union of cuisines? Again, like with most indian cooking, there are no set rules regarding how these should be made. No two recipes will be the same, everyone makes them the way they like it. On my recent trip to Delhi, I was flabbergasted to see ‘chef’s special’ hakka noodles tossed with cashew nuts and sherry soaked cherries. Now beat that imaginative cooking! My simple recipe uses Ching’s hakka noodles that I purchase from indian grocery store. You could use thin egg noodles or yakisoba noodles as well. Use any kind of vegetables you like. Toss together a bunch of indo chinese sauces and use it to flavor everything. This recipe gets ready in about 30 minutes and like most chinese style dishes, the main effort goes in prepping. The stir frying part takes 8-10 minutes only. Few Tips
Prepare everything before you start stir frying. Let noodles stand for 20-30 minutes after boiling. This cools and dries them down and they remain crunchy after cooking. Using a wok really brings out the texture of such indian chinese dishes. Dont skimp on oil. If you use less oil, the right texture of the dish wont come through.
