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Perfectly spiced Schezwan cauliflower with fiber-rich Hakka noodles. An energy-giving, flavorful meal that's so good!

Crispy fried cauliflower florets tossed in a fiery, tangy, and slightly sweet Schezwan sauce. This popular Indo-Chinese appetizer is a crowd-pleaser, perfect for parties or as a spicy side dish.
Serving size: 1 cup

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.
Serving size: 1.5 cups




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Perfectly spiced Schezwan cauliflower with fiber-rich Hakka noodles. An energy-giving, flavorful meal that's so good!
This indo_chinese dish is perfect for dinner. With 700.3499999999999 calories and 15.23g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Batter and Cauliflower
Fry the Cauliflower
Prepare the Schezwan Sauce
Combine and Serve
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.
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.
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.
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.
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.