For me, eating Indian Chinese food has been similar to a tiger getting the taste of blood. You can never stop after eating a spoonful. We all try to cook with the same ingredients used and instructions followed in a restaurant, but how much ever you try, you cannot replicate that taste. But who’s complaining anyway? Hakka noodles or fried rice is easy to cook, delicious and takes not more than 10 minutes. Here’s one of my takes on my personal favourite cuisine – The Indian Chinese.
What you will need:
- 1 pack of Hakka Noodles – Any Brand
- Garlic – 2 Tbsp – Chopped
- Ginger and Green Chili – 1 Tbsp – Chopped
- Onion – 1 small – Sliced
- Your favourite veggies – 2 Cups (I’ve used Cabbage, cauliflower, mushroom, bell peppers, beans, carrots)
- Spring Onions – half cup – Chopped
- Eggs – 2 – Scrambled
- Soya Sauce, Chili Sauce – 1 Tbsp each
- Oil – 2 Tbsp
- Salt – To Taste
- Black Pepper Powder – 1 Tsp
Steps in pictures:
- In a bigger bowl, heat 4 cups of water and bring it to boil. Add your pack of noodles and cook for 3 – 4 minutes. Strain the hot water and wash your noodles under a cold water tap. Keep aside.
- In a non-stick pan, heat oil. Add garlic, ginger, green chilli and onion. Sauté for not more than 30 secs.
- Add all your veggies. Start with beans and carrots as they take more time to cook. Follow it up with the rest adding mushrooms at the end. Cook for a minute.
- Add your scrambled eggs. (Vegetarians – Avoid the eggs)
- Add the boiled noodles. Put in your soya and chilli sauce. Stir fry until all ingredients are mixed well. (Bro Tip: Add a tsp of Schezwan sauce if you have for that extra zing)
- Add salt, black pepper and spring onions. Toss it up. Serve hot.