Hakka noodles or chowmein has been one of my favorites ever since I had it for the first time in the premises of Tirupathy during a family trip long time back. Hunger always adds taste to the food and company augments it much more. However, hakka noodles or chowmein as such is a wholesome dish if we add a lot of vegetables to it.
1. Hakka noodles – 1 pack
2. Cabbage – half of a small one
3. Bush beans – 10-12
4. Carrot -2
5. Capsicum – 1
6.Onion – 1 large
7. Garlic – 5 cloves
8. Soy sauce – 1 tbsp
9. Vinegar – 1 tbsp
10. Pepper powder – 1 tsp
11. Salt to taste
12. Gingelly oil – 3 tbsp
13. Dried red chili – 2
Step 1: Boil water and cook the hakka noodles as per the instructions on the pack and drain them. Toss with a few drops of oil so that they don’t stick to each other.
Step 2: Clean the vegetables and cut them into long thin pieces like in the picture below. (I know there are 2 portions of bush beans in my pic, because my husband is a hard core fan of it ;)). You can also add some bean sprouts if you’ve.
Step 3: Heat the oil in a large kadai (If you have a wide wok or a deep skillet pan, that’s the best, go for it), add garlic and broken chilies to it.
Step 4: When aroma surrounds saute the onion and then thrown in other vegetables in a minute.Stir fry the vegetables for a couple of minutes with some salt sprinkle over it.
Step 5: Now add the cooked noodles and toss them well.
Step 6: Add the soy sauce, vinegar, pepper and toss them on high heat. Though we can’t get the effect of that large wok tossing the noodles almost a feet high, like we see in the street fast food stalls; we still would a decent chowmein on table this way.