Hakka Noodles ( Chinese Cooking )
by Tarla Dalal
23 Aug 2012
This recipe has been viewed 90257 times
Hakka noodles are tossed in with vegetable juliennes, chilies, spring onions, crushed white pepper and a dash of chili oil. These noodles taste wonderful served with vinegar, chili and soya sauces. Try chopping up colorful vegetables and crunchy vegetables like broccoli and baby corn to give the noodles a variety of flavors and textures. Yummy!
Hakka Noodles ( Chinese Cooking ) recipe - How to make Hakka Noodles ( Chinese Cooking )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 to 3 whole dry kashmiri red chillies , broken into pieces
1/2 cup shredded cabbage
1/2 cup thinly sliced capsicum
1/4 cup finely chopped spring onions
1/4 cup carrot juliennes
3 cups boiled noodles
1/4 cup spring onion greens
2 tsp chilli oil
1 tbsp soy sauce
salt and to taste
For Serving
chillies in vinegar
boiled soyabeans sauce
chilli sauce
Method
- Method
- Heat the oil in a wok / kadhai on a high flame till it smokes.
- Add the garlic and red chillies and sauté on a high flame for a few seconds.
- Add the cabbage, capsicum, spring onions, carrots and sauté on a high flame for 2 more minutes.
- Add the noodles, spring onion greens, chilli oil, soya sauce, salt and pepper, toss well and sauté on a high flame for another minute. Serve hot with chillies in vinegar, soya sauce and chilli sauce.
Hakka Noodles Video, Veg Hakka Noodles by Tarla Dalal
Nutrient values per serving
| Energy | 409 cal |
| Protein | 2.7 g |
| Carbohydrates | 9.5 g |
| Fiber | 3.8 g |
| Fat | 40.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 1206.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 98.2 mg |
| Folic Acid | 21.1 mcg |
| Calcium | 65 mg |
| Iron | 1.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1041.6 mg |
| Potassium | 143.8 mg |
| Zinc | 0.4 mg |
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