Recipe for Vegetable Hakka Noodles. A very popular Indo Chinese restaurant dish. Simple restaurant style plain vegetable hakka noodles recipe. Recipe with video.
I used plain noodles for making the recipe today. If you eat eggs, use egg noodles for the recipe. Egg noodles have a different texture and are tastier too when compared to regular plain noodles. The important thing about the dish is to get the texture of the noodles right. If you cook the noodles for too long, they will stick to each other and will be very gummy.
An easy trick to getting the veggies crisp is to fry them on a high flame and add in the seasonings and the salt at the end. Adding the salt in the beginning will make the vegetables give out the moisture making it soft.
I like to use a lot of vegetables while making hakka noodles as the flavor for the dish comes from the vegetables only. I like to at least double the amount of veggies to noodles. We used 200 grams of noodles today. Use atleast 400-500 grams of veggies combined. More the better. Also use a good amount of cabbage as cabbage gives a nice flavor to the noodles.
Here are some of the things you can buy online for making this recipe
Here is the video of how to make Vegetable Hakka Noodles
For Boiling Noodles
200 grams plain noodles 1 teaspoon oil 2 teaspoon salt
For the Hakka Noodles
2 tablespoon Indian sesame oil 6 cloves garlic, chopped 2 spring onion, chopped 1/4 cup onion, sliced 2 carrots, julienne 2 cups cabbage, sliced 1/4 cup yellow bell pepper, sliced 1/4 cup green bell pepper, sliced 1/2 teaspoon black pepper powder 1 tablespoon soy sauce 1 teaspoon white plain vinegar 1/2 teaspoon salt 1/2 teaspoon sugar
For boiling the noodles
Bring a pot of water to a rolling boil. Add in the oil and the salt. Add in the noodles. It’s important that the water is really hot before adding the noodles. If you add the noodles to water that’s not hot, the noodles will stick to each other and the texture will also be gummy. So make sure that the water is boiling before adding the noodles.
Cook the noodles on a medium flame for about 5-6 minutes. After about 5 minutes, take a piece of noodle and try to break it between your fingers. It should break easily but still be very firm. At this stage, remove the noodles from the water.
Wash the noodles once in cold water to stop the cooking and to avoid the noodles from over cooking. This is a very important step.
Making the Vegetable Hakka Noodles
Heat sesame oil in a pan and add in the chopped garlic and white part of the spring onion. Saute for a few seconds.
Add in the sliced onion, carrots and the cabbage. Saute on high flame for 3-4 minutes.
Add in the capsicum. Saute for a minute. Capsicum doesn’t take a long time to cook. Add in the black pepper, soy sauce, vinegar, salt and the sugar. Mix well to combine.
Finally add in the cooked noodles and the spring onions. Toss well to combine.
Vegetable Hakka Noodles are ready.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
For Boiling Noodles
200 grams plain noodles 1 teaspoon oil 2 teaspoon salt
For the Hakka Noodles
2 tablespoon Indian sesame oil 6 cloves garlic, chopped 2 spring onion, chopped 1/4 cup onion, sliced 2 carrots, julienne 2 cups cabbage, sliced 1/4 cup yellow bell pepper, sliced 1/4 cup green bell pepper, sliced 1/2 teaspoon black pepper powder 1 tablespoon soy sauce 1 teaspoon white plain vinegar 1/2 teaspoon salt 1/2 teaspoon sugar
For boiling the noodles
Bring a pot of water to a rolling boil. Add in the oil and the salt. Add in the noodles. It’s important that the water is really hot before adding the noodles. If you add the noodles to water that’s not hot, the noodles will stick to each other and the texture will also be gummy. So make sure that the water is boiling before adding the noodles.
Cook the noodles on a medium flame for about 5-6 minutes. After about 5 minutes, take a piece of noodle and try to break it between your fingers. It should break easily but still be very firm. At this stage, remove the noodles from the water.
Wash the noodles once in cold water to stop the cooking and to avoid the noodles from over cooking. This is a very important step.
Making the Vegetable Hakka Noodles
Heat sesame oil in a pan and add in the chopped garlic and white part of the spring onion. Saute for a few seconds.
Add in the sliced onion, carrots and the cabbage. Saute on high flame for 3-4 minutes.
Add in the capsicum. Saute for a minute. Capsicum doesn’t take a long time to cook. Add in the black pepper, soy sauce, vinegar, salt and the sugar. Mix well to combine.
Finally add in the cooked noodles and the spring onions. Toss well to combine.
Vegetable Hakka Noodles are ready.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/vegetable-hakka-noodles/
Mutton Pepper Curry Recipe. Recipe done with homemade masala paste and made in a pressure cooker. Recipe with video.
Here is a perfect mutton curry that you can make for your Sunday lunch. This is a creamy and luscious curry made with a homemade spice paste from scratch. This mutton curry goes very well with rice and dosai.
I have used Indian style sesame oil for making the curry today. Sesame oil is the preferred oil for making South Indian curries. While roasting the spices, the key is to roast them on a very low flame so they get nice and golden. Roasting them on a low flame makes it very aromatic too. Always use bone-in meat while making any kind of meat as bone has a lot of flavour and the curry tastes divine if cooked along with the bones. I like to cook the curry in a pressure cooker on a low flame for 20-25 minutes, so all the flavours from the bones get in the curry. I have used poppy seeds in this recipe. If you cannot source poppy seeds in a country where you live, you can just omit it. I have used Ceylon cinnamon for making the curry today. One can also use Cassia bark. If using Cassia, use a lesser amount as they are stronger than Ceylon cinnamon.
Here are some of the things you can buy online for making this recipe
Tri-Ply Saute Pan https://amzn.to/3n0XHhl Deep Stainless Pressure Pan https://amzn.to/3t4fmIZ Heavy Duty Indian Mixie https://amzn.to/3eZUdYo Ceylon Cinnamon https://amzn.to/3F4KsSY Indian Sesame Oil https://amzn.to/33dpSTd Kashmiri Red Chilli Powder https://amzn.to/3zzS4fk Wooden Chopping Board https://amzn.to/31Ad09n
Here is the video of how to make Mutton Pepper Curry
Roasting Spices for Mutton Pepper Masala Paste
1 teaspoon Indian sesame oil 1 tablespoon chana dal 1 star anise 8 cloves 2 inch piece Ceylon cinnamon 1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 tablespoon coriander seeds 1.5 tablespoon black pepper 1.5 teaspoon poppy seeds 2 sprigs curry leaves
Other Ingredients For the Mutton Pepper Masala Paste
2 tablespoon Indian sesame oil 2 pod garlic 2 inch piece ginger 4 green chillies 2 sprig curry leaves 1.5 cup onion, sliced 4 tomatoes, chopped
For making the Mutton Pepper Curry
2 teaspoon Indian sesame oil 1 teaspoon turmeric powder 1 tablespoon Kashmiri red chilli powder 1 kg mutton (bone-in) 1 sprig curry leaves 1.5 tablespoon rock salt 2 cups water (divided) 1/4 cup coconut
Take a pan and add in a teaspoon of oil. Add in all the dry spices and roast the spices on a low flame. Roasting the spices on low flame is key. You do not want to burn the spices. Roast the spices for about 2-3 minutes. Once golden, remove the spices from the hot pan and set aside to cool.
In the same pan add in a couple of tablespoons of oil. To the hot oil, add in the garlic, ginger, green chillies and curry leaves. Fry for a minute. Add in the sliced onion and tomatoes. Mix well. Cover the pan with a lid and cook for about five minutes on a medium flame. After five minutes, the tomatoes should have become mushy. Once the tomatoes are mushy, remove the pan from heat and allow the mixture to cool briefly.
Take a mixie jar and add in the roasted spices. Grind to a powder. Add in the cooked tomato-onion mixture to the mixie and grind along with the ground powder. Grind this mixture to a fine paste. You can add little water while grinding if need be. Set aside.
Take a pressure cooker (I have used 5 liter cooker today) and add in the sesame oil. Let the flame be low. Add in the turmeric powder and the Kashmiri red chilli powder. Kashmiri red chilli powder gives a nice colour to the curry but it is not spicy. Roast the spice powders on a low flame for a few seconds. Add in the mutton and mix well to coat. Add in the curry leaves and the rock salt. Add in the ground paste. Wash the mixie with a cup of water and add it back to the pan. Add in 3/4 cup more water. mix well.
Cover the cooker. Wait for the first whistle. After the first whistle (it should come in 5 minutes), reduce the flame to low and cook for 20-25 minutes on low flame. Ignore the number of whistles.
After the said time, switch off the stove and wait for the pressure to release on its own.
In the mean time, grind the coconut with quarter cup of water to a fine paste.
Open the cooker and add in the coconut paste. Simmer the curry for five minutes more. Mutton Pepper Curry is ready. Serve with rice, dosai or appam.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
