Hakka Noodles is a preparation from the Hakka region of South China. This recipe is an Indo Chinese variation of the preparation. The main flavor in this recipe is the black pepper, which gives it a very unique flavor.
| Preparation time | 30 minutes |
| Servings | 2 |
| Difficulty | Easy |
Ingredients
| Dry noodles | 2 servings |
| Green, red and yellow bell peppers | 1 cup chopped |
| Carrots | 1/2 cup chopped |
| Cabbage | 1/2 cup chopped |
| Green onions | 1/4 cup chopped |
| Red or yellow onion | 1/2 cup chopped |
| Green chilli | 1 |
| Freshly crushed black pepper | 1/4 tsp |
| Rice vinegar | 2 tbsp |
| Soy sauce | 4 tbsp |
| Salt | 1/4 tsp |
| Aromat powder | 1/2 tsp |
| Cooking wine | 2 tbsp |
| Vegetable oil | 2 tbsp |
Method
- Boil the noodles as per the package direction. After noodles are boiled, run them through cold water so that the cooking stops and they do not stick.
- While the noodles are boiling, chop peppers, onions, carrots and cabbage in long sticks.
- Chop the green onions and green chilli finely.
- Heat the vegetable oil al swirl it around so that noodles and vegetables do not stick to the pan.
- Add Chopped onions and chopped green chillies. Saute for about 30 seconds and then add carrots, peppers and cabbage. Saute for another minute. The goal is to cook them very lightly, they should stay crisp.
- Now add the boiled noodles and toss it with vegetables so that they mix properly.
- Add vinegar, soy sauce, aromat powder and crushed black pepper and mix thoroughly again.
- Now add the wine on the sides of the pan and turn up the heat. Toss the noodles in the pan and it may catch a little bit of fire and give it a smoky taste. Adjust the seasonings as per your liking. Turn off the heat.
- Add chopped green onions and mix. Vegetable Hakka Noodles with Black Pepper is ready to serve
Summary
Recipe Name
Hakka Noodles with Black Pepper
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)