– Chings Noodles – 150 gm packet (I haven’t used just soaked noodles) – Vegetables julienne (1 small Onion, 1 medium capsicum, 1 small Carrots, 7-8 green beans, 3-4 scallions sticks) – total 4 cups – Chings hakka noodles masala – 20 gm pouch – Oil – Salt – as per taste
* Chings masala and noodles are easily available at any Indian/desi grocery store or order online – amazon/walmart
Instructions
1. Bring water to a boil in a large pot. Then add noodles and cook them al dente. Please follow your pack for the timings. If you are using just soaked chings hakka noodles you don’t need to cook them. Just soak it in hot water.
2. Drain the noodles to a colander and rinse under running water. This helps to remove excess starch and keeps the noodles less sticky.
3. Drain off completely. Add 1 tsp oil and toss the noodles. This prevents them from turning sticky. Set aside.
4. Heat 4 tablespoons of oil in a pan and stir-fry 4 cups of chopped vegetables (thinly sliced) of your choice for 2-3 minutes. I have used Onion, Capsicum, Carrots, green beans, scallions.
5. Add cooked Ching’s Secret Hakka Noodles to the vegetables.
6. Add Ching’s Chow mein Hakka Noodles Masala, sprinkle 2 tbsp of water, mix well and stir-fry for 3-4 minutes.
7. Your Chowmein Hakka Noodles are ready! Garnish with chopped spring onion greens and serve hot.
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Hakka Noodles Recipe – Indo Chinese cuisine
Ingredients
– Chings Noodles – 150 gm packet (I haven’t used just soaked noodles)
– Vegetables julienne (1 small Onion, 1 medium capsicum, 1 small Carrots, 7-8 green beans, 3-4 scallions sticks) – total 4 cups
– Chings hakka noodles masala – 20 gm pouch
– Oil
– Salt – as per taste
* Chings masala and noodles are easily available at any Indian/desi grocery store or order online – amazon/walmart
Instructions
1. Bring water to a boil in a large pot. Then add noodles and cook them al dente. Please follow your pack for the timings. If you are using just soaked chings hakka noodles you don’t need to cook them. Just soak it in hot water.
2. Drain the noodles to a colander and rinse under running water. This helps to remove excess starch and keeps the noodles less sticky.
3. Drain off completely. Add 1 tsp oil and toss the noodles. This prevents them from turning sticky. Set aside.
4. Heat 4 tablespoons of oil in a pan and stir-fry 4 cups of chopped vegetables (thinly sliced) of your choice for 2-3 minutes. I have used Onion, Capsicum, Carrots, green beans, scallions.
5. Add cooked Ching’s Secret Hakka Noodles to the vegetables.
6. Add Ching’s Chow mein Hakka Noodles Masala, sprinkle 2 tbsp of water, mix well and stir-fry for 3-4 minutes.
7. Your Chowmein Hakka Noodles are ready! Garnish with chopped spring onion greens and serve hot.
Notes: [Recipe Video](https://youtu.be/YLTO-ZGM6PI) for reference