Ingredients
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1 pack Hakka noodles
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5 cups Water
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3 tbsp oil
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1/2 tspn Ginger
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1/2 tspn Garlic
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1 Large onion(long and thin sliced)
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1 Carrot(long and thin sliced)
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1/2 capsicum/Bell pepper(long and thin sliced)
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1/4 Cabbage(long and thin sliced)
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10 piece Mushroom(long and thin sliced)
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1 tspn Soy sauce (Light)
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3/4 tspn Soy sauce (Dark)
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1 tspn Chilli vinegar
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1 - 1 1/2 tspn Green chilli sauce
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As per taste Salt
Directions
Indo-Chinese noodles are called so because they are a customized version that is suitable for Indian taste buds and convenience.
while the original Chinese noodles, mainly called as chow mein comprises of added ingredients like oyster sauce, starch paste, rice wine vinegar, etc.
Whereas the world is full of time-consuming noodle recipes such as Pad Thai, Pad See Ew (Thai Stir-Fried Noodles), Singapore Noodles, and Yakisoba (Japanese noodles), to name a few, our Indo-Chinese recipe is quick, comforting, and well-liked by most Indian households. So Indo-Chinese is a go-to comfort food that can be prepared in less than 10 minutes if all of the ingredients are readily available.
The recipe:
- In a pot of boiling hot water, sprinkle some salt. Once it is bubbling hot, turn off the heat and add the hakka noodles of your choice. leave the noodle for 5 minutes covered . After 5 minutes, transfer it to a colander and strain the noodles under room temperature water. Spread some oil, cover and set it aside. (I have used Ching’s hakka noodles; remember to follow the instruction mentioned behind in different noodle packets.)
- In a wide wok or nonstick pan, heat oil and add finely grated/chopped ginger and garlic. Add spring onion (only the onion) and fry well over a medium-to-low flame for a minute.
- Add the vegetables and toss them in high flame; do not cover and cook. In a separate bowl, add soy sauce (for flavour), dark soy sauce (for color), vinegar, green chilli sauce and salt; mix well and keep it ready.
- The vegetables will take around 5–8 minutes; then add in this sauce, give a quick stir, and add the noodles immediately. Adjust the level of spice according to your taste.
- Garnish with spring onion greens and serve hot.
NOTE: Do not add too much water for the noodles to boil, as we strain the flavors of the noodles will be lost; as such, just keep water till the level it needs to be immersed.
Check out my other pan-Asian, homemade, easy-to-make recipe: –
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