First thing that comes in our mind when we think about Indian Chinese food is the mouth watering Vegetable Hakka Noodles. No matter how the day was people enjoy street food anytime in India. The smokey flavor when the street food guy tosses the vegetables feels amazing. I guess the wok they use plays a significant roll in the flavor of the Chinese Food. Now-a-days chinese food is cooked at our home, because it's simple and easy. The only thing we have to make sure is to cook the noodles well, so the wax coating on it is gone, since it is not good for health. So lets see how to prepare a simple Vegetable Hakka Noodles.




VEGETABLE HAKKA NOODLES (serves 2)

Plain Noodles                                                                        2 cups

Carrot                                                                                      1 medium


Dark Soy Sauce                                                                       2 tsp

Chili Vinegar                                                                         1 & 1/2 tsp

Chili Garlic Sauce                                                                 1 Tbsp

Red Chili Sauce(optional)                                                   1 Tbsp

Black Pepper                                                      1/2 Tbsp

Salt                                                                                            According to your taste.

Method:

Fill the saucepan with water and put it on the stove. Add some salt to the water. Pour 2 Tbsp oil into the water as well.

On the first boil, put the noodles in the boiling water. Let them boil for 5 minutes in the boiling water. 
Make sure not to over cook. Pick out one of them and try to squeeze in between two fingers. 



Drain all the water through strainer leaving behind the noodles in it. Pass the strainer from running water to remove the excess starch and add 1Tbsp oil and mix well to avoid the noodles sticking.




Chop the vegetables into fine thin strips. Make sure to chop the scallion's (spring onion) green and white parts separately.







Heat the pan with 2Tbsp oil in it and saute the white part of scallions (spring onion). Add the remaining vegetables and fry each of them for 1/2 minute. Add all the sauces and give it a quick stir.




Add salt and pepper according to your taste. Add the drained noodles to it and also add some scallions (spring onion) green part and stir well. Garnish the remaining scallions (spring onions) green part to it and serve hot.

Tips:

• Use oil generously. Any cooking oil would work well, but olive oil is the best to choose.
• Saute in high flame. For smokey flavor make sure the wok or pan catches fire as the chefs handle as in restaurants. More oil would be required to do so.
• Ajinamoto (Seasoning used in Chinese Food) can be used. But it is not advisable because it is not good for health.
• White Pepper can also be used.
• Make sure to drain the water carefully after boiling the noodle.
• Boil Noodles in open saucepan or pot. Do not cover the saucepan or pot because the water will spill out while boiling.