Tuesday, October 4, 2011

Vegetable Hakka Noodles

Mention Chinese food to me and a mouth-watering, slightly oily and extremely colorful image of noodles springs to my mind. The noodles you get in the various Chinese restraunts around Bangalore are fine but dont really excite me. The noodles dished out by the local eatries spread all over Bangalore are simply mind-blowing as they make it spicy to suit the Indian taste bud. It has been several years since I had gobi manchurian and noodles in one of those eating joints - attribute it to having moved away from Bangalore for a few years and a sort of embarrassment about eating in a road-side eatry that is not so fussed about hygiene. But I must admit none of the so-called hygeniec restaurants around Bangalore can match the lip-smacking, finger-licking yummy hakka noodles that these eatries can dish out in flat two minutes. I decided to make some at home today and was extremely pleased with myself. I added tomatoes to give the noodles a more tangy taste. I did not have any spring onions but finely chopped spring onion leaves can be used to garnish the noodles and give it a crunchy feel.

This is what I used:
Boiled noodles - 2 cups
Vegetables (Carrot, Onion, Capsicum, Cabbage, Beans, Tomato) - 1 cup, sliced into thin long pieces
Red Chillies - 5
Green Chilli paste - 1 tsp
Garlic paste - 1 1/2 tsp
Oil - 2 tbsp
Dark Soy sauce - 1 1/2 tbsp
Plain vinegar - 1 tbsp
Black pepper powder - 1 tbsp
Salt to taste


This is how to make it:
Heat the oil in a pan and fry broken red chillies, green chilli paste and garlic paste for 1 minute.
Add the vegetables along with a pinch of salt and saute for 5 to 8 minutes.
Toss in the boiled, drained and cooled noodles.
Add soy sauce, vinegar, pepper powder and salt. Stir well on a high flame and serve hot with tomato ketchup.

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