Indo Chinese Hakka Noodles

These Hakka Noodles hit all the right notes – they're packed with crisp veggies, coated in a tantalizing sauce, and come together in a flash.

1. Ingredients

Here’s what you’ll need to create this flavor explosion:

• 1 onion, cut into long thin slices

• 1.5 cups cabbage, cut into long and thin slices

• 1 green bell pepper, cut into long and thin slices

• 2 carrots, chopped into long and thin slices

• 1.5 cups green beans, cut into French style

• A dash of white pepper powder

• 1/4 teaspoon Ching's Green Chilli Sauce

• 1/4 teaspoon Soy sauce

• 1/4 teaspoon Ching's Schezwan Chutney

• 1/4 teaspoon Ching's Chilli Vinegar

• Hakka Noodles - I use Inchins Bamboo Garden Hakka noodles. They sell these noodles at their restaurant. My local Indian Stores also carries it.

• Oil, for cooking

• Garlic paste

• Salt, to taste

• Spring onions, for garnish (optional, but highly recommended!)

• Ketchup, for serving (a classic pairing!)

Step-by-Step Preparation

Now for the fun part! Follow these simple steps to whip up your own delicious batch of Hakka Noodles:

Step 1: Sauté the Aromatics

Heat a generous amount of oil in a wok or a large, heavy-bottomed pan over medium-high heat. Add the sliced onions and fry for 2-3 minutes, until they become slightly softened and translucent. The aroma will start to fill your kitchen – a promising sign of deliciousness to come! Add the garlic paste to the pan and fry for another minute until its fragrant aroma wafts up. Be careful not to burn the garlic, as it can turn bitter. Add salt and a dash of white pepper powder to the pan. Stir well to combine these basic yet essential seasonings. Add all the sliced vegetables – onion, cabbage, green bell pepper, carrots, and green beans – to the pan. Cover the pan with a lid and cook for just 2 minutes. This quick steam will cook the vegetables slightly while ensuring they retain their delightful crispness. We don't want mushy veggies in our Hakka Noodles! The noodles will taste great if your veggies are crispy.

Step 2: The Sauce Powerhouse

Now, it's time to introduce the flavor boosters! Add Ching's Green Chilli Sauce, Soy sauce, Ching's Schezwan Chutney, and Ching's Chilli Vinegar to the pan. If you can handle spice, I highly recommend also adding Ching's Red Chili Sauce. Fry for about a minute, allowing the sauces to meld together and create a fragrant base for our noodles. Toss the veggies to coat them with the flavorful sauce.

Step 3: Cook the Noodles to Perfection

While the vegetables are cooking, bring a pot of water to a rolling boil in a separate pan. Add the Hakka noodles and cook according to package instructions. The key is to cook them until they are just done – al dente – as they will cook further when mixed with the vegetables.

Step 4: Drain and Unite!

Once the noodles are cooked, immediately drain the water completely. Add the drained noodles to the pan with the sautéed vegetables and sauce. Using tongs or two spatulas, gently toss the noodles and vegetables together until the noodles are evenly coated with the sauce and beautifully mixed with the colorful veggies.

Step 5: The Grand Finale: Garnish and Serve

Sprinkle the chopped spring onions on top for a fresh, vibrant finish. Give it one last gentle toss. Now, your delicious Hakka Noodles are ready to be served! Give your Hakka Noodles a taste. If needed, you can adjust the salt or add a little more of any of the sauces to suit your palate. Serve your flavorful Hakka Noodles hot! For the ultimate Indo-Chinese experience, a side of ketchup is a must. The sweet and tangy ketchup beautifully complements the savory and slightly spicy noodles.

These Hakka Noodles are perfect for a quick weeknight dinner, a satisfying lunch, or even as a delightful dish for your next gathering.