Recipe: Indochinese Vegetable Hakka Noodles
If you’ve grown up in India, you know what I’m talking about :D So what’s your favourite memory of eating vegetable hakka noodles? Mine is walking down from college in Kolkata at lunch time to the ‘chowmein man’ (because that’s what he was called!) and gorging on a giant plate of spicy oily moreish noodles with a ladle full of gravy sloshed on top. Set my mouth on fire and made my nose run, but boy were those noodles good!! I have no idea how he made them and I’m not even going to try - some memories need to remain just that :)
Here’s my version of India’s much loved street food - vegetable hakka noodles! It’s vegetarian and vegan, incidentally.
Serves 2
What you need
1 inch ginger, grated
5-6 garlic cloves, sliced fine
1 red onion, sliced fine
1/2 head of a small cabbage, sliced fine
1 green pepper, sliced fine
1/2 large carrot sliced fine (shavings are great too)
6 chestnut or closed-cup mushrooms, sliced fine
2 eggs, beaten
4 tbsp soy sauce
2 tbsp siracha sauce
1 tbsp ketchup
Salt and pepper
4 tbsp vegetable oil
2 egg noodle nests
2 spring onions
What you do
Add the noodle nests to a large saucepan of boiling water, and boil on medium-high for 5-6 minutes until cooked. Drain and set aside
Heat 4 tbsp of oil in a large wok on high
Add the ginger and garlic and fry for a few seconds, until starting to brown
Then the onions, and fry for a few minutes until softened
Then the cabbage, and fry for a few minutes until starting to soften
Then the peppers, and fry for a few minutes until starting to soften
Then the mushrooms, and sauté for a few minutes
Then the carrots, and again sauté until softened
Then the beaten eggs, and stir to scramble
When the eggs are cooked and no longer sticking to the vegetables, in go all the sauces. Toss and mix well
Then the noodles. Toss and mix well. If it’s all a bit dry, drizzle a little more oil
Salt and pepper - toss and mix
Spring onions last - toss and mix
Serve up piping hot :D
That’s it! Man, my mouth is watering now!
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