Vegetarian Hakka Noodles

Growing up amma would make Chinese food at home quite often and we loved it! After I moved out of home for college, we enjoyed eating noodles as street food! I must say I haven’t tasted anything better than that so far! Haha!

We enjoy this as a quick meal on either weeknights or weekends. Om of course likes the Indo-Chinese version with paneer! You can easily skip that. Either just make it with veggies or substitute with tofu if you want to add in a different protein.

You will need:

Oil:

2 tbsp olive/vegetable/canola

Seasonings:

3 tbsp soy sauce

1 tsp chilli oil

1 tbsp ketchup

salt per taste

crushed black pepper per taste

Noodles (any brand):

I used Ching’s hakka noodles (eggless)

Protein (optional):

1 8oz pack of paneer cubed

or tofu

Veggies:

3 stalks of spring onions/chives chopped

1 carrot julienned

1/2 red pepper julienned

2 cups purple/green cabbage shredded/julienned

1 cup florets of broccoli

Method:

Noodles:

Boil water in a pan. Add salt to it. Add the noodles. Cook for 3 minutes. Cook till al dente (almost done). Drain the hot water and rinse the noodles with cold water. You can apply some oil to the noodles to prevent them from sticking. But not necessary.

Or if using another brand, follow the packet instructions.

Hakka noodles:

Heat up oil in a pan. Add in the veggies one by one. Keep stirring in high heat. Sauté them and cook only for a bit. Add in the seasonings, paneer and lastly the cooked noodles. Mix them lightly without breaking the noodles.

TIP:

Do not overcook the noodles or the veggies. Make sure veggies do not loose their crunchiness. Al dente noodles eventually get cooked while being mixed with the veggies and seasonings.

ENJOY!