Vegetable Hakka Noodles
This is a vegan recipe.
Hakka noodles is the quintessential Indo-Chinese dish, available at all Chinese restaurants in India. It originated in Chinese restaurants in Calcutta, though they're not necessarily Hakka in origin. The noodles used for the dish are thin, wheat noodles.
Vegetable Hakka Noodles
Ingredients
- 10 oz hakka noodles
- 1 1/2 Tbsp vegetable oil, divided
- 1 Tbsp sesame oil
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 green chili, sliced (optional)
- 1 stalk celery, chopped
- 1 red onion, sliced
- 1 carrot, sliced
- 1 red bell pepper, sliced
- 3 stalks green onion, chopped
- 2 1/2 Tbsp soy saucepan
- 1 Tbsp rice vinegar
- 1 tsp siracha
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp chili oil (optional)
Directions
Boil noodles according to package instructions. Drain in a colander and rinse with cold water. Drizzle with 1/2 Tbsp vegetable oil and toss. Set aside.
Heat remaining vegetable oil and sesame oil in a wok over medium-high heat. Add the garlic, ginger, chili and celery. Saute for about 30 seconds. Add onions and keep cooking, stirring, until the onions start to brown. Add the carrots, bell pepper and green onion and cook for one minute.
Push vegetables to a side of the wok. Add soy sauce, rice vinegar, siracha and sugar to the empty part. Combine and then toss the vegetables with this sauce. Season with salt and pepper.
Stir in the noodles, making sure they are well coated with the sauce. Drizzle with chili oil and serve.
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Adapted from Manali's recipe at Cook with Manali
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