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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Schezwan Paneer Dry Recipe - Indo-Chinese Dinner | CraftMyMeals

Instructions

1
Prepare the Paneer Batter
- In a mixing bowl, whisk together cornflour, maida, ginger garlic paste, black pepper powder, and 1/4 tsp of salt.
- Gradually add water, whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter, thick enough to coat the paneer.
- Add the paneer cubes to the batter and gently toss until each piece is evenly coated. Let it sit for 5 minutes.
2
Shallow Fry the Paneer
- Heat 1/2 cup of oil in a wok or wide pan over medium-high heat. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
- Carefully place the coated paneer cubes in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.
- Using a slotted spoon, remove the fried paneer and place it on a wire rack or a plate lined with paper towels to drain excess oil. Set aside.
3
Sauté Aromatics and Vegetables
- Carefully discard the excess oil from the wok, leaving about 2 tbsp. Reheat the wok on high heat.
- Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until fragrant.
- Add the spring onion whites and cubed onions. Continue to stir-fry on high heat for 1 minute until the onions turn translucent.
- Add the cubed capsicum and stir-fry for another 2 minutes. The vegetables should be cooked but still crunchy.
4
Add Sauces and Combine
- Reduce the heat to medium. Add the Schezwan sauce, light soy sauce, white vinegar, sugar, and the remaining 1/4 tsp of salt. Stir well to combine.
- Allow the sauce to bubble and cook for 1 minute, stirring occasionally.
- Add the crispy fried paneer cubes to the wok. Gently toss everything together to coat the paneer evenly with the sauce.
- Cook for just 1 more minute to heat the paneer through. Do not overcook, as the paneer will lose its crispiness.
5
Garnish and Serve
- Turn off the heat. Garnish generously with chopped spring onion greens.
- Serve immediately as a hot and sizzling appetizer.

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.

Schezwan Paneer Dry with Veg Hakka Noodles

Nutrition per Serving

Recipes in this Meal

1. Schezwan Paneer Dry

Ingredients

2. Veg Hakka Noodles

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Instructions

Ingredients

Instructions