A comforting and creamy Indo-Chinese classic, this soup is a perfect blend of sweet corn, tender vegetables, and savory seasonings. It's a restaurant favorite that's incredibly easy to make at home, ideal as a starter or a light meal.
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.
Crispy cauliflower florets are batter-fried to perfection and then tossed in a tangy, savory, and slightly spicy sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or as a delicious evening snack.
This indo_chinese dish is perfect for lunch. With 830.77 calories and 18.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp light soy sauce
1 tbsp white vinegar (or rice vinegar)
1 tsp sugar
1 tsp salt (adjust to taste)
0.5 tsp white pepper powder
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Prepare the Corn Base
Set aside 1/2 cup of whole sweet corn kernels for texture.
In a blender, combine the remaining 1.5 cups of sweet corn kernels with 1/4 cup of water or broth.
Blend into a coarse paste. Avoid making it perfectly smooth to maintain some texture.
2
Sauté Aromatics and Vegetables
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the finely chopped ginger and garlic. Sauté for 30-45 seconds until fragrant, being careful not to burn them.
Add the finely chopped french beans and carrots. Sauté for 2-3 minutes until they are slightly tender-crisp.
3
Combine and Simmer
Add the blended corn paste and the reserved whole corn kernels to the pot.
Pour in the 4 cups of vegetable broth and stir well to combine everything.
Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover partially, and let it simmer for 7-8 minutes to allow the flavors to meld.
4
Season the Soup
Stir in the salt, sugar, white pepper powder, light soy sauce, and white vinegar.
Mix well and taste. Adjust seasonings if necessary; you might want more salt for savoriness, sugar for sweetness, or vinegar for a tangy kick.
5
Thicken and Finish
In a small bowl, whisk the 3 tablespoons of cornstarch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
While stirring the soup continuously with one hand, slowly pour the cornstarch slurry into the pot with the other.
Continue to stir and cook for another 2-3 minutes. The soup will thicken to a glossy, velvety consistency. Turn off the heat.
6
Garnish and Serve
Ladle the hot soup into serving bowls.
Garnish generously with freshly chopped spring onion greens.
Serve immediately with optional additions like chili vinegar or fried noodles.
340cal
9gprotein
48gcarbs
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.
500 g Cauliflower (1 medium head, cut into bite-sized florets)
0.5 cup All Purpose Flour (Also known as Maida)
5 tbsp Cornflour (4 tbsp for batter, 1 tbsp for slurry)
1 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Black Pepper Powder (Freshly ground is best)
2 tsp Salt (Divided for blanching, batter, and sauce)
150 ml Water (Approx. 120ml for batter, 30ml for slurry)
2 cup Oil (For deep frying)
2 tbsp Sunflower Oil (For the sauce)
4 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 Green Chili (Slit lengthwise)
1 Onion (Medium, cut into 1-inch cubes or petals)
1 Green Capsicum (Medium, cut into 1-inch cubes)
2 tbsp Soy Sauce (Naturally brewed)
1 tbsp Red Chili Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar (To balance the flavors)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare the Cauliflower
Wash the cauliflower thoroughly and cut into medium-sized, biteable florets.
Bring a large pot of water (about 6-8 cups) to a rolling boil. Add 1 tsp of salt.
Blanch the cauliflower florets in the boiling water for 3-4 minutes until they are tender-crisp. Do not overcook.
Immediately drain the florets in a colander and rinse with cold water to stop the cooking process. Let them drain completely.
2
Make the Batter and Slurry
In a large mixing bowl, combine all-purpose flour, 4 tbsp of cornflour, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and 0.75 tsp of salt.
Gradually add about 120ml (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 florets.
In a separate small bowl, mix the remaining 1 tbsp of cornflour with 30ml (2 tbsp) of water to create a slurry. Set aside for the sauce.
3
Fry the Cauliflower
Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches 175°C (350°F).
Dip each blanched floret into the batter, ensuring it's evenly coated, and gently slide it into the hot oil.
Fry in batches of 8-10 florets to avoid overcrowding the pan. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
For extra crispy gobi, perform a second fry. Let the first batch cool slightly, then fry again in hotter oil for 1-2 minutes until deep golden brown.
4
Prepare the Manchurian Sauce
Heat 2 tbsp of sunflower oil in a wok or large skillet over high heat.
Add the finely chopped ginger, garlic, and slit green chilies. Stir-fry for 30-45 seconds until fragrant.
Add the diced onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are tender yet still crunchy.
Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, white vinegar, sugar, and the remaining 0.25 tsp of salt. Stir well to combine.
Give the cornflour slurry a quick stir and pour it into the wok. Cook for 1 minute, stirring constantly, until the sauce thickens and becomes glossy.
5
Finish and Serve
Immediately add the fried cauliflower florets to the wok with the thickened sauce.
Increase the heat to high and toss everything gently but quickly for about 1 minute, ensuring every floret is evenly coated in the sauce.
Turn off the heat. Garnish with freshly chopped spring onion greens.
