Vegetarian Hakka Noodles – Chinese Chow Mein Recipe
Vegetarian Hakka Noodles, also known as Chinese Chow Mein, is a beloved dish from the Cantonese cuisine that is packed with vibrant vegetables and flavors. This dish offers a delightful combination of crispy vegetables and soft noodles tossed in savory sauces. It’s a perfect main course meal, ideal for a quick weeknight dinner or a satisfying lunch. Here’s the recipe to make these aromatic noodles at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Veg Hakka Noodles | 1 packet |
| Onions (thinly sliced) | 2 |
| Ginger (finely chopped) | 1 inch |
| Carrots (thinly sliced) | 1 |
| Green Bell Pepper (Capsicum, thinly sliced) | 1 |
| Cabbage (Patta Gobi/Muttaikose, thinly sliced) | 1 cup |
| Green beans (French Beans, thinly sliced) | 1/2 cup |
| Spring Onion (Bulb & Greens, chopped) | 4 sprigs |
| Black pepper powder | 1/2 teaspoon |
| Soy sauce | 1/2 teaspoon |
| Red Chilli sauce | 1 teaspoon |
| Chilli vinegar | 1/2 teaspoon |
| Salt | To taste |
| Sunflower oil | 1 tablespoon |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Cantonese
Course: Main Course
Diet: Vegetarian
Instructions
-
Cook the Noodles:
Start by cooking the Veg Hakka noodles as per the instructions on the package. Once the noodles are cooked, drain the water and immediately run them under cold water. This helps cool the noodles and prevents them from becoming too soft or sticky. To avoid sticking, toss the noodles with a tablespoon of sunflower oil and set them aside. -
-
Sauté the Vegetables:
Heat a large frying pan or wok over high heat and add a tablespoon of sunflower oil. Once the oil is hot, add the sliced onions and finely chopped ginger. Sauté them for a couple of minutes until the onions soften and become translucent. -
Add the Crunchy Vegetables:
Next, add the thinly sliced green bell pepper (capsicum), carrots, green beans, cabbage, and spring onions to the pan. Season with salt and black pepper powder. Stir-fry the vegetables on high heat for a few minutes until they are cooked but still crisp. Stirring at high heat ensures the vegetables retain their bright colors and crisp texture. You can also cover the pan and cook for an additional 2-3 minutes if you prefer your vegetables slightly softer. -
Stir in the Sauces:
Once the vegetables are cooked and tender-crisp, add the soy sauce, red chilli sauce, and chilli vinegar to the pan. Stir-fry for another 2 minutes to allow the sauces to blend well with the vegetables and enhance the flavor. -
Combine the Noodles:
Add the cooked noodles to the pan and toss everything together, making sure the noodles are well coated with the sauces and vegetables. Continue stir-frying for another 2 minutes to combine all the ingredients. -
Serve:
Once everything is well mixed, turn off the heat and transfer the Vegetarian Hakka Noodles to a serving bowl. You can serve these noodles as a standalone dish or pair them with other Indo-Chinese favorites like Gobi Manchurian or Indo-Chinese Mixed Vegetables in Szechuan Sauce for a more fulfilling meal.
Tips for Perfect Vegetarian Hakka Noodles:
- Vegetable Variety: Feel free to swap or add vegetables based on your preference. Bell peppers, cabbage, and carrots are commonly used, but you can also try adding mushrooms, baby corn, or zucchini.
- Noodles Texture: Avoid overcooking the noodles. Make sure you cool them immediately after cooking to prevent them from becoming mushy.
- Sauces: Adjust the amount of soy sauce and chilli sauces according to your spice tolerance. For a milder version, use less chilli sauce.
Enjoy these delicious, flavorful Vegetarian Hakka Noodles as part of your Chinese cuisine repertoire. Whether you’re cooking for a crowd or enjoying a solo meal, this dish is sure to impress!
