The foodie in me looks forward to eating variety of foods when I visit India, whether they are my childhood favorites cooked by my mom or nostalgic street foods. A must on my list is Chow Mein or Hakka noodles! The ones sold in the food trucks are the best! There used be a food truck outside my hostel that served the yummiest chow mein in New Delhi.

I make Indo-Chinese very often at home and noodles is everyone’s favorite in the family. It is loaded with vegetables and such a quick fix:)

Recipe                                                                  Servings: 4                               Time: 45

Ingredients

2 packets Hakka Noodles, 300 grams (you can also use ½ box of angel hair pasta)

3 Tbsp. soy sauce

2 Tbsp. white wine vinegar

1 Tbsp. chili garlic sauce

2 Tbsp. green chili sauce

1 tsp. ginger garlic paste

¼ green cabbage, julienned

1 green bell pepper, julienned

1 cup carrot sticks or julienned

5 white mushrooms, sliced

4 stalks of green onions, sliced at an angle

3 Tbsp. oil

1 tsp. ground black pepper

Salt to taste

Here is my video on how to make Vegetable Hakka Noodles.

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Method                                  

1. Cut all of the vegetables and keep aside.
2. Boil noodles as per package instructions. Drain and rinse in cold water.
3. Mix with 1 Tbsp. oil to prevent them from sticking.
4. Mix chili garlic sauce, green chili sauce, vinegar, and soy sauce in a bowl.
5. Heat 2 Tbsp. oil in a wok or non-stick pan.
6. Add ginger-garlic paste. Stir-fry for few seconds on high heat.
7. Add green onions. Stir-fry for a minute.
8. Add rest of the vegetables and stir-fry until these veggies are partially cooked (about 2 minutes).
9. Add the sauce mixture. Mix them together.
10. Add the drained noodles & mix until all is well combined.
11. Garnish with green onions.

**I love to add green chilies soaked in vinegar on top of my noodles! Try it!!

Notes:

• You can adjust the spice level accordingly.
• Make sure to add less salt as soya sauce already has salt in it.
• Stir-fry the veggies on high heat to maintain the crunchiness.