Friday, January 29, 2010

Hakka Noodles

Post # 15

Serving Size: 2-3
Posted by: Anu

Hakka Veg Noodles - 1 packet (the Ching's Secret packet you get in the Indian grocery store)
Vegetable(s) - 1 cup (any combination of beans, cabbage, carrot, bell peppers)
Ginger (optional) - 2" (thinly sliced)
Scallions - 6 (chopped)
Red onion - 1 medium (thinly sliced)
Soy sauce - 2-3 tsbp
Salt - (if required)
Schezwan sauce - 6-10tsbp
Cooking oil - 3-4 tbsp

Boil water in a large pot, drop the noodles and cook al dente. Drain the noodles and sprinkle some oil and toss so the noodles don't stick to each other. Heat oil in a wok (set it above medium), add 3 scallions (white and green part), onion, vegetable(s) and stir fry (make sure you don't overcook, the dish tastes better with crispy/crunchy vegetables!) . Add the sauces, saute for a about 2 minutes and fold in the noodles. Stir gently for another 2 minutes and you are done!! Garnish with the remaining scallions (just the greens this time!).


  • If you don't have the Schezwan sauce, any thai curry (red/panang/masaman) paste (or) a combination of the curry paste and tomato paste should work well too.
  • Another sauce I have tried is Chinese spicy red chili paste mixed in with some ketchup and honey. You can even try Harissa for an African twist!
  • In the picture above I used a combination of Sriracha and Tom Yum Paste. I followed Archana's recipe which is pretty much similar to mine, a few additions include thinly sliced garlic and no scallions in this recipe. Of course, she uses her own home-made red chili paste which is out of this world!

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