Veg Hakka Noodles Recipe, a superĀ delicious Indo Chinese dish that's everyone's favourite! Here noodles are tossed with vegetables and spicy tomato sauce is a delight to taste buds.
Course Main Course
Cuisine Chinese
Keyword how to make hakka noodles, veg hakka noodles
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 3
Author Lata Lala
Ingredients
2Ripe tomatoes
2teaspoonoil
1/2teaspoonsalt
1pack Ching's noodle Masala
4Garlic clovespressed or minced
1pack of Ching's veg Hakka Noodles
1tablespooncornflour
1/2tspsoya sauce
Instructions
Cook Noodles
Bring a large pot of salted water to boil and then cook the noodles just until al dente, according to package directions.
Drain and reserve the water in which you have cooked noodles for making sauce.
Saute vegetables
Clean wash and slice the veges of your choice and saute all in very less oil. I have used mushroom, cabbage, zucchini, baby corn, bell peppers, french beans and Broccoli. Add salt and red chili powder. Keep aside.
Make tomato sauce
Heat a thick bottom pan with oil in it. Add minced garlic, saute on low flame. Keep stirring it till it turns to light brown color.
To this add the tomato puree, cook till water from it evoparates. Time to add salt and red chili powder. Mix well.
To make gravy, add a glass of noodles cooking water and bring it to a rolling boil. To thicken the gravy, add cornstarch diluted with water.
Now add Ching's masala, soya sauce and taste the taste.
Assemble noodles
Once tomato sauce is ready just add boiled spaghetti and sauted vegetables to it. Give a gentle stir and check that the sauce has coated well to noodles.