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.
A fiery and pungent Indo-Chinese condiment made from dried red chilies, garlic, and ginger. Perfect for spicing up noodles, fried rice, or as a zesty dipping sauce for appetizers.
Comfort food alert! Fiber-rich Veg Hakka Noodles with tangy Schezwan sauce for a soul-satisfying meal.
This indo_chinese dish is perfect for snack. With 435.15000000000003 calories and 10.030000000000001g of protein per serving, it's a low-phosphorus option for your meal plan.
fat
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.
12
Serving size: 1 serving
102cal
1gprotein
4gcarbs
9gfat
Ingredients
20 pcs Kashmiri Dry Red Chilies (Primarily for color and mild heat)
5 pcs Byadgi Dry Red Chilies (Optional, for extra heat)
2 cup Hot Water (For soaking the chilies)
20 cloves Garlic (Roughly chopped)
2 inch Ginger (Roughly chopped)
0.5 cup Vegetable Oil (Or any neutral-flavored oil)
2 tbsp Soy Sauce (Use light soy sauce)
2 tbsp Rice Vinegar
1 tbsp Sugar (To balance the flavors)
1 tsp Sichuan Peppercorns (Optional, for the authentic numbing effect)
1 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Chilies
Remove the stems from all dried red chilies. For a milder sauce, cut them open and discard the seeds.
Place the chilies in a heatproof bowl and pour 2 cups of hot water over them.
Let the chilies soak for 30 minutes until they are soft and plump.
After soaking, drain the chilies but reserve about 1/2 cup of the soaking water for later use.
2
Create the Chili-Garlic Paste
Transfer the soaked red chilies, chopped garlic, and chopped ginger to a blender jar.
Add 2-3 tablespoons of fresh water or the reserved chili water to facilitate grinding.
Blend into a smooth, fine paste. Scrape down the sides of the blender periodically to ensure everything is well combined.
3
Cook the Sauce
Heat the vegetable oil in a heavy-bottomed pan or wok over medium-low heat. The amount of oil is crucial for preservation and flavor.
Carefully add the ground chili-garlic-ginger paste to the hot oil. Be cautious as it will splutter.
Sauté the paste, stirring frequently, for 10-12 minutes. Cook until the raw aroma disappears and you see the oil separating from the paste. This step is key to developing a deep flavor.
If using Sichuan peppercorns, lightly crush them and add them to the pan. Sauté for another minute until fragrant.
Stir in the soy sauce, rice vinegar, sugar, and salt. Mix thoroughly.
Continue to cook for another 5-7 minutes, stirring occasionally, until the sauce thickens and the color deepens to a rich red.
If the sauce becomes too thick, add a few tablespoons of the reserved chili soaking water to achieve your desired consistency.
4
Cool and Store
Turn off the heat and allow the Schezwan sauce to cool down completely to room temperature.
Once cooled, transfer the sauce to a clean, dry, and airtight glass jar.
Store in the refrigerator. It will stay fresh for up to a month. Always use a clean, dry spoon to serve.