Vegetable and Egg stir fried Noodles

Vegetarian Hakka Noodles with brocolli

I tasted noodles at one of the fast food center and fell in love with that dish. Certain noodle types are best for certain dishes, I felt Hakka noodles tastes best for this simple dish.

“Hakka” cuisine is mostly simple with all natural ingredients and less or no seasoning involved which is totally contradictory to whats been served in Indian restaurants.

“Hakka Noodles”, traditionally are flat rice noodles and most Oriental Stores sell them. But Indo- Chinese Hakka Noodles are made from Durum flour with or without eggs. Durum flour / by product of Semolina, is high protein, hard wheat which contributes to the characteristics of good pastas like macaroni. Only Hakka brand I could possibly find is Chings.

When I do experiments and as they turnout good, I will share them with others and this was one of such recipe which I shared with my neighbors and they all loved it. One of the good things about these Indo Chinese recipes are they can be done very fast. It is all about layering veggies one after other. I think the only time consuming part for this recipe is to cut vegetables, other wise it is a Zippy to do.  One of the other good reasons to include cabbage (one of the underestimated veggie) in our diet.

Kids love to have noodles, it is one of the ways to get vegetables.

Vegetarian Hakka Noodles with brocoli

Ingredients-

1 small pak Hakka Noodles
1 cup thinly shredded cabbage
2 strands of green onions chopped in an angle
1 carrot chopped angle wise (chop it as if you are sharpening a pencil in an angle)
1 bell pepper (capsicum) sliced thinly
1 celery stick chopped in angle (Optional)
3 eggs
5 tbsp soy sauce
4 dry red chilies
3 tbsp sesame oil
1 garlic clove chopped
1 tbsp black pepper
1 tbsp crushed peanuts
Salt to taste

Directions-

Boil Hakka noodles in 1 tsp of salted water till soft ( over cooking may cause noodles to break and further cooking will mash the noodles. Taste one noodle and make sure you donot have any hard part when you bite into it).
Drain the cooked noodles into a colander and put them under cold water to stop cooking process.
Apply I tbsp of oil to the noodles and toss them to apply noodles to every strand.
Heat Sesame oil in a heavy bottom wide pan on high heat. Add Chopped garlic, crushed dry red chilies and sauté them for a min.
Add green onions and sauté for 30 seconds.
Add celery, bell pepper, carrots and sauté them for 2 mins on high heat. (We want the veggies to be half cooked, so that they still have some crunch)
Add cabbage and sauté it for a min.
Add beaten eggs ( you can use whole eggs or 1 whole egg and 2 whites) on the veggies and sauté them till eggs are scrambled and nicely cooked.
Add black pepper, stir it for few seconds.
Add soysauce and let the veggies cook for a min.
Add noodles and mix them bottom up, with all the veggies and soy sauce. ( Tip- take 2 large forks and toss the noodles from bottom up to have a nice soya sauce coat on all the noodles)
Taste the noodles and check the seasoning accordingly ( TIP- Soya sauce itself has too much sodium so there might not be any necessity to add salt, If more salt is needed, I prefer to add more soya sauce and toss again with forks)
Serve it into a plate with some sesame seeds, finely cut green onions and crushed peanuts.

Vegetarian Hakka Noodles with Brocoli