Street style Vegetable Hakka Noodles make an uncommon weeknight dinner!
How to Make Restaurant Style Hakka Noodles At Home?
Pick the right noodles
Use some extra-oil
Use the right veggies
Use the right cookware
Procedure – Hakka Noodles Recipe
300 grams noodles, I used Ching Hakka Noodles
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 teaspoons minced garlic
1 teaspoon minced ginger
1 green bean stew, cut
1 stalk celery, divided
1 medium red onion, 100 grams, cut
1 colossal carrot, 100 grams, cut
1 colossal red pepper, 200 grams, cut, can use mix of green and red
3 stalks green onion, divided + more to adorn
2.5 tablespoons soy sauce
1 tablespoon rice vinegar, or white vinegar
1 teapoon hot sauce, as sriracha
1/2 teaspoon sugar, optional
1/4 teaspoon dim pepper powder
1/2 teaspoon salt, or to taste
crush white pepper powder
1 teaspoon bean stew oil, optional
Cut all the veggies before you start making the noodles.
Warmth up the noodles as showed by rules on the pack. I should cook my noodles for 2 minutes figuratively speaking.
Channel the noodles and wash under infection running water, this stops the cooking method. Incorporate 1/2 tablespoon of vegetable oil to the noodles and throw so the noodles get gently secured with the oil and don’t stick to each other. Put it in a protected spot.
In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high warmth. At the point when the oil is hot incorporate the minced garlic and ginger, cut green bean stew and separated celery.
Saute for few seconds until the ginger garlic starts to change concealing.
Incorporate cut onions and saute for a minute or two until the sides of the onion starts turning light splendid darker.
Incorporate the cut carrots, ringer pepper, green onion and cook for 1 minute on high warmth. The veggies should remain crunchy.
Push veggies to the side, cut down the glow and incorporate soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
Fling the veggies to combine well with the sauce. Incorporate the dull pepper, salt and white pepper.
Blend in the percolated noodles. Using two or three tongs, mix it well so the noodles are all around secured with the sauce.
As a last touch, blend in a teaspoon of bean stew oil. This is completely optional. Heave the noodles well and cutting with all the additionally spring onion greens.
Serve hakka noodles in this manner or with your most adored Indo chinese dishes! I love mine with bean stew paneer.