Chinese Vegetable Hakka Noodles@yum style

#LoveDesiChinese

This is actually an Indian adaptation of original Taiwanese hakka dishes

and has evolved to be one of the most popular Indian street foods under the
Indo Chinese recipes. Indian Chinese food is a spin-off of the authentic food
from China, and is usually soaked in the Indian flavours, spices and herbs.
Being born and brought up in Mumbai, I’ve grown up amidst its incredible
diversity and  have been exposed to food of several kinds.At the end of the
day, this Hakka noodle along with Chilli Paneer or Gobi Manchurian is what
I would call my comfort food. I am no connoisseur of food  therefore  when
these dishes which I am passionate about eating, evokes laughter in my
family I really am not deterred. I have picked up the recipes from someone
who has similar taste as mine and I zip into the kitchen to make this combo
whenever I get the cravings.

INGREDIENTS
For Basic noodles boiling
o Sixteen cups of water
o  Four tbsp oil
o Four pack noodles(400 gms)
o For rinsing-cold water

For Hakka Noodles Recipe

o Four tbsp oil
o Four Garlics-Finely chopped
o Two medium green chillies finely chopped
o Two onions, sliced
o One capsicum-medium size-sliced
o One cup shredded cabbage
o Half cup shredded carrot
o Spring onion-One bunch-finely chopped
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PROJECT TOPIC: 
A PROCESS DESCRIPTION ( A RECIPE)

Vegetable Hakka Noodles with Paneer Chilli

#LoveDesiChinese
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 Vegetable Hakka Noodles with Paneer Chilli

Chinese Vegetable Hakka Noodles

This is actually an Indian adaptation of original Taiwanese hakka dishes

and has evolved to be one of the most popular Indian street foods under the
Indo Chinese recipes.

Being born and brought up in Mumbai, I’ve grown up amidst its incredible
diversity and have been exposed to food of several kinds.This Hakka noodle
along with Chilli Paneer is what I would call my comfort food. 

INGREDIENTS
For noodles boiling
o 16 cups of water
o 4 tbsp oil
o 2 pack noodles(400 gms)

For Hakka Noodles Recipe

o 4 tbsp oil
o 4 Garlics Finely chopped
o 4 medium green chillies finely chopped
o 4 onions sliced
o 1 capsicum sliced
o 1 cup shredded cabbage
o Half cup shredded carrot
o Spring onion-One bunch-finely chopped
COOKING INSTRUCTIONS

Take a large vessel and add 16 cups of water along with the oil, add salt to
taste,let the water boil and then add noodles.Let it cook for 10-12 mins. 

Take the noodles off in a strainer and rinse with cold water, drain out the
water.

In a large wok, heat 4 tbsps of oil and add garlic, chillies, 4 tbsps of white
part of spring onions, onions, cabbage, capsicum, and carrot. Stir fry until
the veggies shrink a bit.Then add 2-3 tablespoons chilli sauce,2-3 tbsp soy
sauce.Stir fry for 2 mins until the sauces mix well

Add the boiled noodles then add 4 tbsps of hakka noodles masala and about
3-4 tbsp water. You can also add 2 tbsp of schezwan sauce to add more
flavour.Add spring onions greens and stir fry for 4-5 mins. Garnish with
more spring onion greens.

Enjoy the sumptuous dish just like that or with any Chinese gravy.

Notes:
Boil noodles al dente(little kaccha) to ensure proper texture.Masala contains
salt so you may not require to add more salt.

Paneer Chilli

This is my quick fix recipe using fresh ingredients and ready-mix. But
believe me it turns out as yummy, in a jiffy. 

INGREDIENTS
o 200g soft paneer or cottage cheese, diced
o 4 tbsp Spring onions-finely chopped
o 2 tbsp of oil
o 2 medium sized onions sliced
o 1 medium capsicum –sliced
o 4 green chillies-slit
o 2 cups of water
o 1 packet of Ching’s Paneer Chilli masala

COOKING INSTRUCTIONS

Add two cups of water in paneer chilli masala and keep aside.Heat two 
tablespoons of oil in a wok.Add onions, capsicum, green chillies and stir fry
for two mins then add paneer cubes and further stir fry till paneer also
turns a bit golden brown.

Add spring onions and stir fry for about thirty seconds.Then add the masala
gravy mixed in water as mentioned above. Let it boil on a medium flame and
then simmer for three to four mins till the gravy thickens. Garnish with
spring onion.
Enjoy with your Chinese noodles or fried rice.

Notes:
Use green chillies as per your taste in terms of spice level.You can also
shallow fry paneer.

Oh! I forgot to mention, I have on occasion packed my lunch box with the
leftover Vegetable Hakka Noodles with Paneer Chilli and seen how much my
friends relish that. They have begun to call me ‘Scrumptiously Chinese’ ! I
just love the title.   
COOKING INSTRUCTIONS
Take a large pan/vessel and add 16 cups of water along with the oil, add
salt to taste,let the water boil and then add noodles.Let the noodles cook for
10-12 mins as per the instructions on the pack. Noodles should be
cooked al dente i.e. should keep a bit crunch and not too soft.

Take the noodles off in a strainer and rinse with cold water, this will stop
the further cooking process, drain out the water and keep the noodles aside.

In a large wok add 4 tbsps of oil and add garlic, chillies, 4 tbsps of white
part of spring onions. Stir fry on a high flame for 20 seconds and then add
onions, cabbage, capsicum, and carrot.Stir fry until the veggies shrink a bit,
be careful not to burn them.Then add 2-3 tablespoons chilli sauce,2-3 tbsp
soy sauce.Stir fry for 2 mins until the sauces mix well

Add the boiled noodles(separating them while adding) then add 4 tbsps of
hakka noodles masala and about 3-4 tbsp water. Here you can also add 2
tbsp of schezwan sauce to add more flavour.Add spring onions greens(finely
chopped) and stir fry for 4-5 mins. You can garnish with more
spring onions greens as per your taste.
Enjoy the sumptuous dish just like that or with any Chinese gravy dish

Notes:
Boil noodles al dente( ie. little kaccha or less soft) to ensure proper texture of
the dish.Masala contains salt so you may not require to add more salt, be
careful if you need to add.