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2 years ago

Veg Hakka Noodles-Veg chili Hakka Noodles-How to make Hakka noodles- Chinese Noodles

Chop n Chill
Hakka Noodles is a very popular dish in India,not only popular with kids but also with grown ups.In India, Indian version of Chinese is made and its very popular also.Hakka noodles are cooked on high flame as vegetables should remain crunchy.You can add vegetables of your choice.I have added onion,cabbage,beans,carrot and forgot to put capsicum but mentioned there.You can add broccoli,mushrooms and baby corn also.Hakka Noodles are not very spicy but in my recipe we will add green chilies to make it little spicy and different,if cooking for kids can skip chilies.Always choose the best quality of noodles,I am using Chings for this recipe.Noodles should not be completely cooked otherwise it will get sticky.Boil noodles with enough water and follow the instructions given on packet adding salt and oil.Make sure to use deep wok/kadhai with handle so that noodles can be stir fry/toss easily.Recipe of mine is quick,easy and with all twist, tips and trick to get perfect Hakka noodles.In Mumbai Indo-Chinese recipes are very popular and known for its taste. Later will come with more Chinese recipes of mine.So lets start making Hakka noodles in my style means Mumbai style.I am cooking 600 gm of Noodles ,if you want to make less then you can half the quantity and ingredients.So lets start,if you like my recipe then please like,share and subscribe to my channel Chop n Chill..Thanks

Ingredients for the recipe :
600 gm of Noodles(150 gm 4 packet used)
3 and 1/2 liter of water or as required
1/2 cup of carrot julienne (gajar)
1/2 cup of bean slit/chopped in 1 inch size
1 cup of cabbage shredded (bandhgobi)
1 capsicum finely chopped 2 inch long (shimla mirch)
4 to 5 spring onion white finely sliced + onion green chopped(hara pyaaz)( will use accordingly 3 times as and when required)
1/3 cup of oil( if find sticky then can add 1 to 2 tbsp more)
1 tbsp + 1 tbsp of oil
4 tbsp of ginger + 4 tbsp of garlic finely chopped(adrak lehsun)
4 to 5 green chilies chopped(hari mirch)
1 tbsp of white vinegar(safed sirka)
1 tbsp of sugar(cheeni)
1 tsp of black pepper powder(kali mirch powder)
1 tsp salt or as per taste(namak)
4 tbsp of soya sauce(prefer chings)
1 tsp of Chinese salt/Ajinomoto
Utensils required :
1 Deep wok/kadhai
1 Deep vessel
1 strainer

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