Crispy fried baby corn and tender mushrooms tossed in a fiery, tangy Indo-Chinese sauce with crunchy onions and bell peppers. A perfect appetizer or side dish that's bursting with flavor.
A classic Indo-Chinese favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
About Baby Corn Mushroom Chilli with Veg Hakka Noodles
Tangy baby corn and mushroom in chilli bean sauce with aromatic Hakka noodles. A fiber-rich comfort food delight!
This indo_chinese dish is perfect for dinner. With 606.79 calories and 14.08g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup Oil (For deep frying)
1 inch Ginger (Finely chopped)
4 clove Garlic (Finely chopped)
2 pc Green Chilli (Slit lengthwise)
1 medium Onion (Cut into 1-inch cubes)
1 medium Capsicum (Cut into 1-inch cubes, any color)
1 tbsp Red Chilli Sauce (Adjust to taste)
2 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare Batter and Vegetables
Wash the baby corn and mushrooms thoroughly. Cut the baby corn into 1-inch pieces and halve or quarter the mushrooms. Pat them completely dry with a paper towel.
In a large mixing bowl, combine maida, 1/4 cup cornflour, ginger-garlic paste, 1 tsp soy sauce, 1/2 tsp black pepper, and 1/2 tsp salt.
Gradually add 1/2 cup of water while whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the vegetables but not clumpy.
2
Deep Fry the Vegetables
Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 180°C (350°F).
Add the prepared baby corn and mushrooms to the batter and toss to coat them evenly.
Carefully drop the battered vegetables into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy.
Remove the fried vegetables with a slotted spoon and place them on a wire rack to drain excess oil.
3
Sauté Aromatics and Veggies
In a separate large wok or pan, heat 2 tbsp of oil on high heat.
Once the oil is shimmering, add the chopped ginger, garlic, and slit green chillies. Sauté for 30-45 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 1-2 minutes. They should be slightly cooked but still retain their crunch.
4
Prepare the Sauce
Reduce the heat to medium. Add 2 tbsp soy sauce, red chilli sauce, tomato ketchup, vinegar, sugar, 1/4 tsp salt, and 1/4 tsp black pepper to the wok. Stir well to combine.
In a small bowl, mix 1 tbsp of cornflour with 1/4 cup of water to create a slurry, ensuring there are no lumps.
Pour the cornflour slurry into the wok, stirring constantly. Cook for 1-2 minutes until the sauce thickens and turns glossy.
5
Combine and Serve
Turn the heat up to high. Add the fried baby corn and mushrooms to the wok with the sauce.
Toss everything together quickly and gently for about 30-60 seconds, ensuring all the pieces are evenly coated in the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately to enjoy the best crispy texture.
333cal
9gprotein
47gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
