7/31/2019 How to Make Hakka Noodles

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Kitchen Parivar 

How to make Hakka Noodles 

September 2, 2009 at 11:19 am (Chinese) Tags: chinese hakka noodles, chinese noodles, veg chinese noodles, veg hakka noodles, veg

noodles 

Hakka Noodles recipe 

Preparation time: 10 mins

Cooking time:15-20 mins

Serves: 4 people

Ingredients: 

hakka noodles-1 packet

maggi magic cubes (optional)-1 cube

spring onions, chopped-1 cupcelery, chopped-1/2 cup

green chillies, finely chopped-1 tbsp

garlic, grated-1 tbsp

dark soy sauce-1 tbspsalt-1 tsp

black or white pepper powder- 1/2 tspsugar-1 tspoil-2 tbsp

cabbage, chopped lengthwise-1/2 cup

carrot, chopped lengthwise-1/2 cupfrench beans, chopped lengthwise-1/2 cup

capsicum(bell peppers), chopped lengthwise-1/2 cup

babycorn(optional), thin slices-1/2 cup

Method: 

1. First heat 4 cups of water in a pan, when the water starts bubbling, add few drops of oil andsalt in the water. Then add hakka noodles and stir it properly. Boil the noodles on medium to

high flame. Check by holding one noodle and if it breaks, then noodles are boiled. Remove the

noodles in a strain and by applying some oil in your palm mix the noodles properly and keepthem aside.

2. Heat oil in a wok (kadai or pan). Put the gas on medium to high flame .

3. When the oil is heated, add the maggi magic cube, garlic and chillies. Saute these masalas for1 minute.

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4.Then add cabbage, carrot, french beans and capsicum and saute on high flame for one minute

stirring continuously.5.Then add boiled noodles, soy sauce, salt, pepper and sugar and mix all the ingredients properly,

stirring continuously for one minute on high flame .

6. Lastly add spring onions and celery and serve hot.

Tips; 

1.For boiling the noodles, always add raw noodles when the water starts bubbling. After the

noodles get boiled, mix them with oily hands so that the noodles don’t stick.  

2. If the noodles get overcooked, then immediately put them in cold water , strain it and spread iton a dry cloth and put it below a fan for half an hour.

3.Chinese cooking is always done on high flame because we don’t have to cook the ingredients

too much.

4. Saute the vegetables for only 1 min because in chinese cooking we need to keep roughage andhave some fibrous food. When you add boiled noodles and cook it and then switch off the gas ,

the vegetables will get cooked in the steam itself. Believe me, it will taste same as restaurantnoodles if you don’t cook the noodles too much.5.The maggi magic cube which i have mentioned, is the masala cube which we get in

supermarkets. It is also available in other brands such as knorr and adding this cube is

completely optional.6.It is recommended that we use dark soy sauce for cooking and light soy sauce as a dressing.

Similarly, we use brown vinegar for cooking chinese dishes and white vinegar only as a dressing.