Name: Veg Hakka Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indo_chinese
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)

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Mushroom Manchurian & Hakka Noodles Recipe - Vegan Dinner | CraftMyMeals

Instructions

1
Prepare the Batter
- In a mixing bowl, whisk together the maida, 1/4 cup cornflour, ginger-garlic paste, black pepper powder, and salt.
- Gradually add about 1/2 cup of water, whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the mushrooms without being too heavy.
2
Fry the Mushrooms
- Heat oil for deep frying in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
- Dip each mushroom piece into the batter, ensuring it's fully coated, and carefully slide it into the hot oil.
- Fry in batches of 8-10 pieces to avoid overcrowding the pan. Cook for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- 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 Base
- In a small bowl, mix 1 tsp of cornflour with 2 tbsp of water to create a slurry. Set aside.
- Heat 2 tbsp of sesame oil in a wok or large skillet over high heat.
- Once the oil is shimmering, add the chopped ginger, garlic, and green chilies. Stir-fry for 30 seconds until fragrant.
- Add the cubed onion and capsicum. Continue to stir-fry on high heat for 1-2 minutes until they are slightly tender but still retain a definite crunch.
4
Combine Sauces and Thicken
- Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, and sugar to the wok. Stir well to combine.
- Allow the sauce mixture to bubble for about 30 seconds.
- Give the cornflour slurry a quick stir and pour it into the wok. Stir continuously for another 30-60 seconds until the sauce thickens slightly.
5
Toss and Serve
- Immediately add the crispy fried mushrooms to the wok.
- Increase the heat back to high and toss everything quickly but gently for about 1 minute, ensuring all the mushrooms are evenly coated with the glossy sauce.
- Turn off the heat. Garnish with freshly chopped spring onion greens.
- Serve immediately while hot and crispy.

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.

Dry Mushroom Manchurian with Veg Hakka Noodles

Nutrition per Serving

Recipes in this Meal

1. Dry Mushroom Manchurian

Ingredients

2. Veg Hakka Noodles

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Instructions

Ingredients

Instructions