Hakka Noodles Veg / Egg - Cravings Satiated!!

How many of us had that CRAVING for those Hakka Noodles and wished someone helped us satiate them..If you have Kids, then you sure are going to see a gleeeeee on their faces after making this when you follow the recipe :)

Don't forget the tips ..Otherwise you will lose the Plot

Ingredients

1 Packet - Ching's Hakka Noodles

1/2 cup - Julienne Cut Cabbage

4 Eggs ( For Egg Hakka Noodles)

5-6 Tablespoon Oil

10 chopped Garlic Cloves

2 Finely Chopped Green Chillies

1/2 cup - Julienne Cut Carrot (1 medium size carrot should be good).. Julienne cut is around 2 inches tall and as thiiin as possible 1-2 mm width

1/2 cup - Julienne Cut Capsicum ( If you can get red and green then great or else just green capsicum should do

3 Chopped Medium sized Mushrooms

1/2 small onion finely chopped

1-2 Teaspoon Dark Soya Sauce ( Optional)

1 teaspoon vinegar ( Along with Soya Sauce)

Pinch of Aginomoto or Tasting Salt or Chinese Salt

1 TBSP Chilli Powder

1 teaspoon Garam Masala

Garnishing

1 medium onion finely sliced

3 Spring Onion Stalks

Preparation of Noodles 

Take a wide pan for boiling water.  Add lots of Water - may be 10-12 Cups of water...Add 2 TBSP of oil to the water and bring it to boil

TIP 1 : You need to add plenty of water so that the noodles get lot space to swim separately otherwise they will start sticking together 

TIP 2 : By adding oil, the noodles stay separate after boiling..

For boiling it may take around 10-12 minutes.. Just when it starts to boil, add the noodles from the packet.

after 3-4 minutes ( keep stirring in between), the noodles are almost done 75%.. Don't overcook them, otherwise you will end up using another packet of noodles :) 

Now, drain the entire noodles and put them under running cold water. 

TIP 3: Make sure that the noodles are washed completely and also there is absolutely no heat in the noodles. They have to become cold.... Any heat left will make noodles to keep cooking... So absolutely no heat..

Spread the noodles on a flat surface,  and keep them separate.. Put some oil on them so that they stay seperated

You have to use a Thin Wok and always on high heat flame. All the chinese cooking should be done on hiiigh heat

In case of Egg Noodles, we need to prepare Eggs seperately

In the Hooot Kadai, put some 3 Tablespoons of oil and then drop the eggs.. (Don't beat the eggs before)..Just drop the eggs, add sufficient salt and chilli powder... Be generous in Chilli powder..Now start mixing the egg with spatula... There should be chunks of egg .. Don't break it to too small as burji.. NO..... Just little chunks make it thorough and good.. It will take 2 mins approximately... Since its on high heat, it will cook fast.. Remove it and keep it aside

Now, add 2 TBSP of oil to the Hot kadai

Add Chopped garlic and Green Chillies.. Saute for 15 secs

Add chopped 1/2 small onion and saute for 10 secs..

Add cabbage and add salt, chillipowder sufficient enough for cabbage... Saute for 15 secs only.. Cabbage will fry very fast so make its not burnt..

Now add Carrot and add salt, chillipowder sufficient enough for carrot..The water from carrot will make sure that cabbage is not burnt.. So, fry it for 30 secs....They should be little crunchy..

Now add Capsicum and add salt, chillipowder sufficient enough for capsicum..Saute for 15 secs..

TIP 4:

Keep adding salt and chilli powder sufficient enough whenever you are adding vegetable... That way, it will ensure that you know that the quantity of salt and also, all the vegetables will get salt and chilli powder evenly..

Now add the mushroom and salt, chillipowder and saute for 15 secs

Now add the egg fried separately to the mix..Add 1/2 teaspoon garam masala and mix throughly.. 

Optional part - Add 1 teaspoon of Soya Sauce now and mix thoroughly so that all the vegetables are coated..

Now add the Noodles on the top.. Add sufficient salt, chillipowder , garam masala , ajinomoto, soyasauce on the top.. Now Keep mixing the noodles in a special way...Just lift the noodles with the spatula and let them fall down slowly by shaking...Make sure all the noodles are lifted and dropped... Don't mix the noodles like curry.

TIP 6: Always cook noodles in small portions.. The key is everything should be quick... More Quantity means more time to cook.. More time means instead of frying, they will boil and crunchiness is lost

After tossing the noodles .. Just before putting down the flame, add vinegar and toss them again so that Vinegar is mixed..

Put them down... Add chopped spring onion stalks, and sliced onions

Noodles Craving Satiated... Happy  Cooking and Happy Eating !!!

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