Bombay Bistro Hakka Noodles

Recipe Introduction

Quick Hook

Ever find yourself craving those amazing flavours of Indian Hakka Restaurant Style Noodles you get at your favourite curry house? Honestly, who doesn't? These noodles are packed with flavour and are super quick to make.

Brief Overview

Indian Hakka Noodles originate from the Hakka Chinese community in India and are a delicious fusion of Chinese cooking techniques and Indian flavours.

This recipe is medium difficulty, takes about 35 minutes from start to finish, and serves 4 people. It's perfect for a quick weeknight dinner or a weekend treat.

Main Benefits

One of the best things about this Vegetable Hakka Noodles Recipe is how customisable it is. It’s great source of carbs for energy and packed with veggies.

Serve it up for a casual family dinner, or even a fun dinner party. What makes it special? It's that perfect balance of sweet, savory, and spicy - just like your favourite Indian Chinese Food takeaway.

Time to Noodle Around

So, you want to make Restaurant Style Hakka Noodles ? Fantastic! Making this Easy Hakka Noodles Recipe at home means you can adjust the spice levels to your liking.

I personally prefer mine with a real kick! Plus, you know exactly what's going into it. Remember when my Aunt Carol made noodles and put waaaay too much chilli in it? It was great but it was hard to handle.

Ingredients for your Spicy Hakka Noodles

Let’s gather all the gear to conjure up this feast. We will need noodles, veggies and sauce for this Hakka Noodles Recipe Vegetarian .

Here is what you'll need for this Indo Chinese Noodles Recipe

• 1 pound dried Hakka noodles
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 medium onion
• 2 cloves garlic
• 1 inch ginger
• 1 medium carrot
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 cup shredded cabbage
• 4 scallions
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon sriracha
• 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper

Ingredients & Equipment: Let's Get This Show on the Road!

So, you wanna make some proper Indian Hakka Restaurant Style Noodles ? Ace! Let's chat about what you'll need. I promise, it's easier than ordering a takeaway on a Friday night after a long week graft.

Main Ingredients: The Building Blocks

Right, first up, the noodle situation. You'll need 1 pound (450g) of dried Hakka noodles . If you can't find them, lo mein noodles are a decent stand-in.

Honestly, the real deal makes a difference, so hunt 'em down if you can. Also, grab 1 tablespoon (15 ml) of vegetable oil and 1 teaspoon (5g) of salt for cooking the noodles.

For the veggies , you'll need 1 tablespoon (15 ml) of vegetable oil for stir frying. Then it's the usual suspects: 1 medium onion (thinly sliced), 2 cloves garlic (minced), 1 inch (2.

5 cm) ginger (minced), 1 medium carrot (julienned), 1/2 each of red and green bell peppers (julienned), 1/2 cup shredded cabbage , and 4 chopped scallions .

Basically, a rainbow in a wok.

Now, the flavour bomb: the sauce! For that restaurant style Hakka noodles magic, you'll need 3 tablespoons (45 ml) of soy sauce.

Don't skip this. Add 2 tablespoons (30 ml) of rice vinegar, 1 tablespoon (15 ml) oyster sauce (optional, but adds that umami kick - vegetarian versions exist!).

Mix in 1 tablespoon (15 ml) each of tomato ketchup and sriracha (adjust to your spice tolerance!). Finally, 1 teaspoon (5 ml) of sesame oil, 1/2 teaspoon (2.

5g) of sugar, and 1/4 teaspoon (1g) of black pepper. Trust me, this mix is fire.

Seasoning Notes: Spice Up Your Life!

Alright, so that sauce is your base, but feel free to tweak it. Sriracha is your best mate if you want spicy hakka noodles .

A touch of chili garlic sauce is a fab alternative. Also, a pinch of sugar is good for balancing the salty and savory.

Oyster sauce adds richness, but extra soy sauce works in a pinch for vegetarians.

Equipment Needed: Keep it Simple!

No need for fancy gadgets. All you need is a large pot for boiling noodles , a wok or large skillet , a cutting board , and a sharp knife .

If you don't have a wok, a good skillet will do just fine.

Making Indian Hakka noodles isn't as scary as it sounds. With these ingredients and basic kit, you're golden. Now, let's get cooking!

Cooking Method: Wok This Way!

Let's talk about how to nail those Indian Hakka Restaurant Style Noodles . It's not rocket science, but a few tricks will help you achieve that delicious wok-tossed magic.

Honestly, after mastering this, I’ve even used the technique for other stir fries it's that versatile! The main goal is to make Indian Hakka Noodles at home.

Prep Like a Pro: Your Mise en Place

First, mise en place ! It's a fancy French term, but it just means "everything in its place." Chop all your veggies first: slice your onion, mince that garlic and ginger, and julienne those carrots and bell peppers.

Then, mix that sauce. Seriously, do it all before you even turn on the heat. You'll thank me later when you’re not scrambling while things are sizzling.

Vegetable Hakka Noodles Recipe success hinges on being organized.

Let’s Get Cooking: step-by-step Action

1. Boil those noodles! Follow the package instructions until they're al dente – about 8- 10 minutes usually. Don't overcook them! Mushy noodles are the enemy. Drain 'em well. Immediately toss cooked noodles with 1 tbsp vegetable oil and 1 tsp salt . This will prevent the noodles from sticking to each other.
2. Heat that wok! Get it screaming hot over high heat. Add 1 tbsp vegetable oil. The goal is to get that smoky wok taste.
3. Sauté the aromatics: Add the onion, garlic, and ginger. Sauté for just 60 seconds , until they’re fragrant. Be careful not to burn them!
4. Stir fry the veggies: Toss in the carrots, bell peppers, and cabbage. Stir fry for 2- 3 minutes , until they’re crisp tender.
5. Noodle Time: Add the cooked noodles to the wok. Pour the prepared sauce over the noodles and vegetables.
6. Toss, toss, toss: Stir fry for 2- 3 minutes , until the noodles are evenly coated with the sauce and heated through.
7. Garnish: Sprinkle with chopped scallions before serving.

Now you know how to make Restaurant Style Hakka Noodles.

Pro Tips for Easy Hakka Noodles Recipe

• High heat is KEY: You want that slightly charred, smoky flavour. It's what makes Indian Chinese Food so good. If your hob struggles to give you high heat, do small batches.
• Don't overcrowd the wok: Work in batches if needed. Overcrowding lowers the temperature and you'll end up steaming the ingredients instead of stir frying them.
• Taste and adjust: Before adding the sauce to the noodles, give it a taste. Adjust the sweetness, spice, or saltiness to your liking. It's your Spicy Hakka Noodles , so make it your own. Also, you can increase the quantity of vegetables as you desire in this Hakka Noodles with Vegetables.

See, I told you Vegetable Hakka Noodles were a piece of cake! Once you've got the basic technique down, feel free to experiment with different veggies and sauces.

Who knows, you might even invent your own signature Indo Chinese Noodles Recipe .

Recipe Notes

Okay, so you’re ready to whip up some Indian Hakka Restaurant Style Noodles ? Brilliant! Let's talk shop. These little nuggets will help you achieve noodle nirvana.

Serving Like a Pro

Ever wonder why your takeaway never looks quite as good plated at home? It's the little things! I love piling my Indian Hakka Noodles high in a bowl.

A sprinkle of extra scallions gives it that fresh pop.

Complementary sides? Honestly, serve these noodles alongside some crispy spring rolls or even better, some saucy Gobi Manchurian . You cannot go wrong.

For a drink, a classic ginger ale just hits the spot.

Storage Secrets

Listen up, storing these noodles is a bit of an art.

• Refrigeration: Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• Freezing: I wouldn't really recommend freezing Indian Hakka Noodles because the noodles can become a bit mushy. If you must , make sure they're completely cooled before freezing.
• Reheating: Microwave is your friend! Add a splash of water to keep them moist.

Adaptations to Suit Your Taste

Life's too short for boring food. So, let's get creative! Feel like beefing up the protein? Toss in some shredded chicken or pan-fried tofu.

Also, if you're vegetarian, simply use vegetarian oyster sauce.

Nutrition Nuggets

Okay, let's get real. These Spicy Hakka Noodles aren't exactly health food. But don't stress!

They do pack a decent amount of carbs for energy and the veggies add vitamins and fiber. Just remember, moderation is key. A rough estimate is around 450 calories per serving.

These Restaurant Style Hakka Noodles is surprisingly straightforward, and you'll feel like a culinary rock star when you pull it off. Enjoy!