Hope you all had a good Thanksgiving! As the temperature goes down, a steaming hot bowl of spicy noodles is perfect for a week-night dinner.
Take a walk down a street in India and you will find corner carts making Hakka noodles and Gobi Manchurian. Some of the best noodles I ate were in Kolkata. Chinese food is very popular in India. But I don’t think it is anywhere close to actual Chinese food. We proudly call it Indian Chinese.
This is a spicy dish. Tone down the chilies and chili sauce if you want it less spicy. Use the vegetables you have. The most common vegetables used are cabbage, french beans, carrots, and capsicum. I usually use what I have. Today, I used carrots, broccoli, and capsicum. You can also scramble and add eggs to it. You can easily make this with chicken or shrimp. Fry the meat before the veggies. I only make the veg version and occasionally add eggs. Enjoy!
- 2 packets hakka noodles
- 3-4 tbsp vegetable oil
- 1 onion, sliced thinly
- 1 green chilli, chopped finely
- 3-4 garlic cloves, chopped
- 2 inch ginger, grated
- vegetables, sliced – a mixture of cabbage, carrots, beans, capsicum
- green onion sliced for garnish
- 1/2 tsp black pepper
- salt to taste – since soy sauce is being added, taste and add salt
- Ingredients for sauce
- 1 1/2 tbsp vinegar
- 1 tbsp chilli sauce
- 1 tbsp green chilli sauce
- 1 1/2 tbsp soy sauce
- Slice vegetables and onions
- Mix ingredients for sauce
- Boil water, add salt
- Add noodles and cook for approximately for 3 minutes till al dente. This is an important step, do not overcook noodles
- Pour into colander and, run under cold water.
- Drain and toss with a tbsp of oil.
- Place wok on high heat and add 2 tbsp vegetable oil
- Add onions and stir fry for 2 minutes
- Add ginger, garlic and green chillies and stir fry for a minute
- Add vegetables and stir fry for two minutes
- Add noodles and toss together. I use two forks to mix them
- Add the sauce mixture and toss
- Sprinkle black pepper and salt
- Taste and add most chilli sauce or soy sauce if required
- Sprinkle green onions and serve hot