Recipe Background
Hakka Noodles hail from a fusion of Indian and Chinese cuisines, and are extremely popular in India. They’re incredibly tender and serve as a great way to bring great flavors together on one plate. These Hakka Noodles blend together tangy, savory soy sauce, earthy green onion, bright peppers, hot ginger, and spicy chili into one delicious sauce. It’s a fantastically flavorful dinner that takes less than 30 minutes to make. Get ready to enjoy the aromas wafting from this dish.
Hakka Noodles hail from a fusion of Indian and Chinese cuisines, and are extremely popular in India. They’re incredibly tender and serve as a great way to bring great flavors together on one plate. These Hakka Noodles blend together tangy, savory soy sauce, earthy green onion, bright peppers, hot ginger, and spicy chili into one delicious sauce. It’s a fantastically flavorful dinner that takes less than 30 minutes to make. Get ready to enjoy the aromas wafting from this dish.
Ingredients
- 10 ounces noodles
- 1 1/2 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 1 green chili sliced
- 1 stalk celery chopped
- 1 medium red onion sliced
- 1 large carrot peeled and sliced
- 1 large red pepper sliced
- 3 stalks green onion sliced, more for garnish
- 2 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- white pepper powder to taste
- 1 teaspoon chili oil optional
Directions
- Cook the noodles according to the package directions.
- Drain the noodles and rinse them under cold running water.
- Add 1/2 tablespoon of the vegetable oil to the noodles, tossing them to lightly coat them. Set them aside.
- In a wok, heat the remaining 1 tablespoon of vegetable oil and the sesame oil on medium-high heat.
- Once the oil is hot, add the minced garlic and ginger, sliced green chili, and chopped celery.
- Sauté for a few seconds until the ginger and garlic start to change color.
- Add the sliced onions and sauté them until the sides of the onion start turning light golden brown, about 1-2 minutes.
- Add in the sliced carrots, bell pepper, and green onion and cook for 1 minute on high heat. The vegetables should remain crunchy.
- Push the vegetables to the side, lower the heat, and add the soy sauce, rice vinegar, hot sauce, and sugar.
- Toss the vegetables to combine them with the sauce.
- Add in the black pepper, salt, and white pepper.
- Stir in the cooked noodles, using a pair of tongs to coat the noodles with the sauce.
- Stir in the chili oil.
- Toss the noodles well and garnish with more spring onion greens.
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