Indian Chinese is my favorite cuisine. For those who haven't heard of it, Indians created their own version of Chinese dishes tailoring some of the Chinese dishes and creating some of our own and spicing them up to suit Indian palates. Anyone who likes spicy, tangy food is sure to enjoy this.
This recipe will make you tangy, spicy, saucy hakka noodles. Just how I like it. This is also my husband's favorite remedy for a sore throat or cold. If you chop the vegetables ahead, Hakka Noodles are ready in no time.
If you have any leftovers, use them as samosa or a puff or a frankie stuffing. They taste even better the next day ;).
Ingredients:
Noodles, 1 pack boiled following the instructions on the pack. (I used Chings Hakka Noodles)
Sesame Oil, 1 tbsp
Ginger, 1 tsp
Garlic, 1 tbsp
Green Chilies, 1 tsp
Onions, 1 thinly sliced
Cabbage, 1/4 shredded
Carrots, 1 shredded
Green Peppers, 1 thinly sliced
Salt to taste
Pepper, 1 tsp
Soy Sauce, 1 tsp
Red Chili Sauce, 1 tbsp
Green Chili Sauce, 1 tbsp
Tomato Sauce, 1 tbsp
Vinegar, 1 tsp
Procedure:
1. Heat oil in a wok on high heat.
2. Add in the ginger, garlic and green chilies and brown them.
3. Next drop in the sliced onions and toss.
4. Next go in the shredded cabbage and toss again.
5. Now the carrots.
6. Finally add in the green peppers. We add them in the end as they tend to soften quite fast. We aren't really cooking any of these vegetables as we still want them to have a bite and crunch when we bite into them.
7. Now come the sauces. Add in the soy sauce.
8. Salt & pepper. Be wary of the salt, as we have already added soy sauce to our noodles. Also, I prefer black to white pepper but you're welcome to use white pepper. And of course, we toss again.
9. And now time to mix in the boiled noodles.
10. Next go in the sauces, red chili, green chili and tomato sauce. And the vinegar. Toss to mix well.
11. Dig in while they're still hot!
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