There is something different and special about the street side desi noodles (also known as chowmein) in India. That aroma and tangy taste – is absolutely loved by all.
I have tried to recreate the same taste using the Ching’s Veg Hakka Noodles. You can also try making Chicken or egg version of this recipe as well.
1. A pack of Ching’s Veg Hakka Noodles
2. Vegetables – Onion, carrot, capsicum (green and red), cabbage, spring onion, garlic cloves
3. Olive Oil
4. Salt and pepper
5. White Vinegar
6. Soya Sauce
7. Ching’s Green Chilli Sauce (Optional)
8. Ching’s Schezwan Chutney (Optional)
- Boil an appropriate quantity of water as mentioned on the pack
- Drop Ching’s Hakka Noodles into the pan and boil for 2-3 minutes. Add a tsp of salt. Avoid overcooking, as Hakka Noodles are cooked al-dente, or left slightly raw (cooked partially).
- Drain the water and place the noodles under running water. You can add a teaspoon of oil to prevent sticking.
- Chop the vegetables in fine and long pieces. Chop garlic and spring onion finely.
- In a pan heat some olive oil and toss the onion and garlic and saute for 3-4 mins. Add the rest of the vegetables (except spring onion) and saute for 3-4 minutes more.
- Add some salt and pepper to taste.
- To this mix, add the drained noodles and mix well but gently.
- Add a tbsp of soya sauce and mix again.
- Add 1 tsp of vinegar and mix again.
- Add the raw, chopped spring onion and mix well.
- Your street style noodles are ready to be served. Season with green chilli sauce or schezwan chutney depending on how spicy you want the noodles to be.
Get your ingredients to make Veg Hakka Noodles here: