Crispy fried potato fingers tossed in a sweet and spicy sauce with a hint of tanginess. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a satisfying snack.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
393cal
5gprotein
48gcarbs
22g
Ingredients
500 g Potato (About 3-4 medium, peeled and cut into 1/2-inch thick fingers)
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 Honey Chilli Potatoes with Veg Hakka Noodles
Crispy, tangy honey chilli potatoes with perfectly spiced Hakka noodles. A kid-approved, energy-giving meal everyone will love!
This indo_chinese dish is perfect for dinner. With 726.29 calories and 14.09g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Finely minced)
1 inch Ginger (Finely minced)
2 tbsp Spring Onion Whites (Chopped)
1 medium Bell Pepper (Thinly sliced (any color))
2 tbsp Soy Sauce (Light soy sauce)
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
2 tbsp Honey
1 tbsp Sesame Seeds (Toasted, for garnish)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Par-boil the Potatoes
Peel the potatoes and cut them into 1/2-inch thick fingers. Rinse under cold water to remove excess starch.
Bring a large pot of water to a boil. Add 1 tsp of salt and the potato fingers.
Par-boil for 5-6 minutes until they are about 70% cooked. They should be tender but still hold their shape firmly.
Drain the potatoes completely and spread them on a clean kitchen towel or paper towels to dry thoroughly. Let them cool down.
2
Prepare the Batter and Coat
In a large mixing bowl, whisk together 4 tbsp cornflour, 2 tbsp all-purpose flour, 0.5 tsp salt, and black pepper.
Gradually add about 1/4 cup of water while whisking to form a smooth, thin batter, similar to the consistency of pancake batter.
Add the cooled and dried potato fingers to the bowl and toss gently to ensure each finger is evenly coated.
3
Double-Fry for Ultimate Crispiness
Heat 2 cups of oil in a wok or deep pan over medium heat to about 160°C (325°F).
Carefully add the coated potatoes in batches, avoiding overcrowding. Fry for 3-4 minutes until they are cooked through but still pale.
Remove the potatoes with a slotted spoon and drain them on a wire rack. Let them cool for at least 10 minutes.
Increase the oil temperature to high, around 190°C (375°F). Re-fry the potatoes in batches for 2-3 minutes until they are golden brown and very crispy.
Remove and drain again on the wire rack.
4
Prepare the Honey Chilli Sauce
In a small bowl, mix 1 tsp cornflour with 2 tbsp water to create a slurry. Set aside.
Heat 2 tbsp of sesame oil in a large wok or pan over high heat.
Add the minced ginger and garlic and sauté for 30 seconds until fragrant.
Add the spring onion whites and sliced bell pepper. Stir-fry for 1-2 minutes until the pepper is slightly tender yet crisp.
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, and rice vinegar. Stir well to combine.
Stir in the honey and bring the sauce to a gentle simmer.
Pour in the cornflour slurry and stir continuously for about 1 minute until the sauce thickens slightly and becomes glossy.
5
Toss and Serve Immediately
Turn off the heat. Immediately add the double-fried crispy potatoes and toasted sesame seeds to the wok with the sauce.
Gently and quickly toss everything together until the potatoes are evenly coated.
Transfer to a serving dish, garnish with chopped spring onion greens, and serve immediately to enjoy 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.
