Vegetable Hakka Noodles

This week I received a parcel in my mail! It was from my dear friend Linda of Out of the Garden. Linda had so kindly sent me a package with the starter for the Amish Friendship Bread. Unfortunately, my packet was a week late and my starter did not look too good. I panicked, and after a couple of emails back and forth I spoke with Linda on the phone today. It was amazing! She was this bubbly sounding lady who is so so kind! I am so honored to know her and it is so cool that this age of the Internet introduces us to people from all walks of life! Never ceases to amaze me!

With my parents here visiting us, we've had mostly traditional cooking at home. They are simple traditional people, my parents. Dad is typically Teluguite - with very Andhra-ish taste in food. Mom is very typically Tamilian Brahmin - in her food habits as well. After 34 years of marriage, they still are very different yet so similar!
So anyway, my kids have been asking me for a while if I could make them noodles and manchurian. I've been procrastinating for a while now!
For one who is not familiar with Manchurian - it is a gravy or dry side that is usually made with deep fried vegetables, cauliflower or chicken. Sauteed with green onions and soya sauce, it has a very spicy and tangy taste. Excellent side for Fried Rice or Noodles.
All this is typical of Indo Chinese cooking. Like any place and any cuisine, food is usually modified to suit local preferences. Indo-Chinese cuisine is one of the very popular cuisines of India. Chinese cuisine, modified to suit the Indian palate has been a favorite amongst the more modern Indian crowd since decades.
To please my kids, I finally got down to making hakka noodles. No manchurian - read too laborious and no time! That is for another day. For now they had to just make do with the hakka noodles!
If I were to make Cauliflower Manchurian, I would follow Mythili's recipe for the dish! I've tried it before and it tastes great.

Vegetable Hakka Noodles:


Vegetable Hakka Noodles

You will need:
1 package Hakka Noodles (I buy the Ching's brand from the Indian store - like this better than any other, it is usually thinner and very much like the Indo Chinese Hakka Noodles).
A handful of beans - Washed and chopped lengthwise
1 Carrot - Washed, Peeled and chopped lengthwise
1 Green Bell Pepper - Washed, deseeded and Chopped lengthwise
a small cup shredded cabbage
1 bunch Spring onions - Washed, roots removed and chopped
2 green chillies
Salt to taste
ginger-garlic - chopped - 1 tsp (optional)
Soya sauce - 1 tbsp
Red Chilli Sauce (I love the Sriracha brand) or Green Chilli Sauce (I usually buy this from India) - optional

Method:
Boil water in saucepan. When the water is boiling, drop the noodles into the water. Cook noodles Al dente - till almost done, for about 2 minutes! Drian all the water in a colander. Add about 2 tsp oil to the noodles, toss and spread on a platter to cook. This ensures the noodles are not sticky.
Meanwhile in a wok or a pan, add 1 tbsp oil. On high heat, add the chopped ginger-garlic, green chillies and the green beans and carrots. Stir fry for a minute, then add the chopped cabbage, the chopped bell pepper and the spring onions. Stir fry for one more minute. Add the salt and soya sauce. Lower the heat add the cooked noodles and toss. Mix well.
If you prefer it spicy, add the chilli sauce and mix well.
Serve hot with manchurian or plain garlic sauce.