The foodie in me looks forward to eating variety of foods when I visit India, whether they are my childhood favorites cooked by my mom or nostalgic street foods. A must on my list is Chow Mein or Hakka noodles! The ones sold in the food trucks are the best! There used be a food truck outside my hostel that served the yummiest chow mein in New Delhi.
I make Indo-Chinese very often at home and noodles is everyone’s favorite in the family. It is loaded with vegetables and such a quick fix:)
Recipe Servings: 4 Time: 45
2 packets Hakka Noodles, 300 grams (you can also use ½ box of angel hair pasta)
3 Tbsp. soy sauce
2 Tbsp. white wine vinegar
1 Tbsp. chili garlic sauce
2 Tbsp. green chili sauce
1 tsp. ginger garlic paste
¼ green cabbage, julienned
1 green bell pepper, julienned
1 cup carrot sticks or julienned
5 white mushrooms, sliced
4 stalks of green onions, sliced at an angle
3 Tbsp. oil
1 tsp. ground black pepper
Salt to taste
- Cut all of the vegetables and keep aside.
- Boil noodles as per package instructions. Drain and rinse in cold water.
- Mix with 1 Tbsp. oil to prevent them from sticking.
- Mix chili garlic sauce, green chili sauce, vinegar, and soy sauce in a bowl.
- Heat 2 Tbsp. oil in a wok or non-stick pan.
- Add ginger-garlic paste. Stir-fry for few seconds on high heat.
- Add green onions. Stir-fry for a minute.
- Add rest of the vegetables and stir-fry until these veggies are partially cooked (about 2 minutes).
- Add the sauce mixture. Mix them together.
- Add the drained noodles & mix until all is well combined.
- Garnish with green onions.
**I love to add green chilies soaked in vinegar on top of my noodles! Try it!!
- You can adjust the spice level accordingly.
- Make sure to add less salt as soya sauce already has salt in it.
- Stir-fry the veggies on high heat to maintain the crunchiness.