Crispy, batter-fried mushrooms tossed in a fiery and tangy sauce with crunchy onions and bell peppers. A super popular Indo-Chinese appetizer that's ready in under 35 minutes and guaranteed to disappear fast!
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.
Tangy chilli mushrooms and flavorful Hakka noodles – a quick, energy-giving dinner that tastes amazing!
This indo_chinese dish is perfect for dinner. With 578.63 calories and 13.21g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cloves garlic (Finely chopped)
1 inch ginger (Finely chopped)
2 pcs green chilli (Slit lengthwise)
1 pcs onion (Medium, cut into 1-inch squares or petals)
1 pcs green bell pepper (Medium, cut into 1-inch squares)
2 tbsp soy sauce (Low sodium preferred)
1 tbsp red chili sauce (Such as Sriracha or a similar Indo-Chinese brand)
1 tbsp tomato ketchup
1 tsp rice vinegar
0.5 tsp sugar
2 tbsp spring onion (Greens only, chopped for garnish)
Instructions
1
Prepare the Batter and Mushrooms
In a mixing bowl, whisk together the all-purpose flour, corn starch, ginger-garlic paste, 0.5 tsp salt, and 0.5 tsp black pepper.
Gradually add about 1/4 to 1/3 cup of water, whisking continuously, to form a smooth, thick batter. It should be the consistency of pancake batter, thick enough to coat the mushrooms well.
Ensure mushrooms are wiped clean and are completely dry. Add them to the batter and toss gently until each piece is evenly coated.
2
Fry the Mushrooms
Heat vegetable oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small bit of batter; it should sizzle and rise to the surface immediately.
Carefully add the battered mushrooms one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or a plate lined with paper towels.
3
Prepare the Sauce and Sauté Aromatics
In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp each of salt and pepper. Set aside.
Heat sesame oil in a clean wok or large skillet over high heat.
Once the oil is shimmering, add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
4
Stir-fry and Serve
Add the onion and green bell pepper squares to the wok. Continue to stir-fry on high heat for 1-2 minutes until they are slightly tender yet still crisp.
Pour the prepared sauce mixture into the wok. Stir and cook for about 30-45 seconds until the sauce thickens slightly.
Immediately add the fried mushrooms to the wok. Toss everything quickly for about 1 minute to coat the mushrooms evenly in the sauce.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately for maximum crispiness.
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.
