HAKKA Noodle Varieties

**Author - Alee Venkatesh **






Restaurant style - Hakka noodles with stir-fried vegetables & 
Hakka noodles SOUP with coconut milk

HAKKA NOODLES - made out of unleavened rice or wheat flour dough and then cooked in boiling liquid.  Preparation of "Hakka Noodles" involves cooking in boiling water by adding oil & salt for few minutes ("al dente" texture), then washing thoroughly and draining the noodles in a colander, tossing with little oil in order to avoid sticking of noodles. 


| Serves : 3-4 people | Difficulty : Easy | 
 | Prep. & Cook Time : less than 45 mins |

For Hakka Noodles 
with stir-fried Vegetables


INGREDIENTS & METHOD

Soy sauce & white vinegar in oil
  •  Mixed vegetables (sliced lengthwise - beans, carrot, cabbage, onion & capsicum), green chilli to taste
  • 500 gms cooked Hakka noodles
  • salt & pepper to taste
  • 4 tsp. oil
  • soy sauce & white vinegar - 1-2 tsps.
  • spring onions to garnish

  • Heat oil in a wok and stir fry green chilli & other vegetables for few minutes (don't over cook, maintain the crispness of vegetables)
  • Slowly add boiled Hakka noodles, season with salt & pepper, add soy sauce & vinegar - toss to combine -   Fry this on high flame for 3-5 minutes
 
  • Remove from heat, garnish with finely chopped spring onions & serve
  • Serving suggestion - serve hot with green chilli sauce, soy sauce


For making Hakka Noodles Soup

 




INGREDIENTS & METHOD 


  • 2 cup boiled vegetables (corn, peas, cauliflower, beans, carrot, spring onion)
  • FOR SOUP BASE - 400ml coconut milk, red chilli sauce, soy sauce, vinegar, salt & pepper (to taste), few teaspoons of Chinese seasoning 
 Boil vegetables until tender, Cook Hakka noodles, Prepare soup base, add seasoning & boiled noodles & vegetables.  Simmer for few minutes & serve hot