Wednesday, October 31, 2012

Veg Hakka Noodles | 660 Curries

This is a different take on Veg Hakka Noodles by Raghavan Iyer. I always have a standard recipe for Indo-Chinese items and was glad to see a different set of veggies and sauces used :). I could actually taste the sweet-hot-sour combination in this dish in a subtle manner and loved the choice of paneer, cauliflower and carrots for this chinese noodles against the usual cabbage-capsicum-carrot trio. A thumbs up for this dish from 660 curries.

Dump a few ladle full of this noodles in your favorite bowl , carry along a glass of chilled lemonade and relish this dinner watching your favorite program on TV. Completely de-stresses you on a bad day. :)



Ingredients

Serves - 2
Spice Level - mild but flavorful
Prep Time - 20 min
Cook time - 10 min

Veg Hakka noodles pack - 110 gms
Tomato ketchup - 1/8 cup
Light Soy sauce - 1/8 cup
Cider Vinegar - 1/2 Tbsp
1/2 Tsp cayenne [ground red pepper] mixed with 1 1/2 Tsp sweet paprika
Oil - 1 Tbsp
Panner - 60 gm , cut into medium sized cubes
Cauliflower florets - 1/2 cup, cut into medium sized pieces
Carrot - 1 medium sized, sliced thinly
Garlic cloves - 2 finely chopped
Coriander leaves - 1/4 cup , finely chopped
Tomato - 1 medium sized , cored and cut into 1/2 inch cubes
Spring onions - 2 , green tops and white bulbs , cut into 1 inch lengths
Ginger - 1 inch piece, cut into thin strips
Bean sprouts - 1/2 cup [ I did not use this]
Salt - as per need

How do you do it

1. Bring a large saucepan filled with 3/4 water and 1 tsp salt to boil, add the noodles and cook as per packet instruction until cooked al-dente.

2. While the noodles are cooking , microwave the cauliflower florets with 1 cup water, a pinch of turmeric and salt for 3 minutes. Stir well and drain the water and keep the cauliflower aside. Drizzle 1/2 tsp oil on a pan and toast the paneer pieces until both sides are lightly browned. Keep aside

3.Drain the noodles into a colander and run cold water through them to cool and stop the cooking process.

4. Whisk together the soy sauce, vinegar ,ketchup , cayenne-paprika mix, 1/2 Tsp salt in a bowl.

5. Heat 1 Tbsp oil in a wok. Add the cauliflower, carrot, garlic, half the chopped coriander. Stir-fry until the veggies are browned and crunchy - 5 minutes.Add the paneer pieces now and stir in well once.

6. Fill a large bowl with warm water and dunk the noodles into it to to provide moisture needed to quickly re-warm them. Drain them again and add it to the wok. A little dripping water is alright. Don't omit this step, this keep the noodles soft and moist. Cook, stirring the noodles, until the noodles are warmed through - 3-4 minutes.

7.Add the sauce mix now and stir well so the noodles and veggies are coated well. Add in the tomatoes, ginger and spring onions now. Stir for 2-4 minutes. Check for salt now and add more if needed.

8. Top with remaining coriander leaves and bean sprouts [if using] and serve.

 

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3 Yummmm:

Meena B October 31, 2012 at 8:40 AM  

totally diff version of hakka noodles. looks like filling one

garlic kulcha

runnergirlinthekitchen.blogspot.com November 1, 2012 at 9:24 AM  

I also have a very standard way of preparing Indo- Chinese! Nice recipe, agood change from the regular ones as u rightly said1

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