- Recipes Home
- Interest Groups
Hakka Noodles or Vegetable Chow Mein- Indo-Chinese Recipe Video
|For coating the boiled noodles|
|Olive oil||2 Teaspoon|
|For the hakka noodles|
|Wheat angel hair||12 Ounce, boiled|
|Olive oil||2 Tablespoon|
|Garlic||1 1⁄2 Teaspoon, mince|
|Frozen vegetables||250 Gram, julienned|
|Chili sauce||1 Tablespoon|
|Plum sauce/Sweet and sour sauce||1⁄2 Tablespoon|
|Peanut butter/Corn starch||1 1⁄2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Salt||To Taste (Optional)|
|Green onion||2 Tablespoon, chopped|
|Cilantro||1 1⁄2 Tablespoon, chopped|
Calories 327 Calories from Fat 85
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 432.8 mg18%
Total Carbohydrates 50 g16.7%
Dietary Fiber 3.5 g14.1%
Sugars 4.6 g
Protein 9 g18.7%
Vitamin A 20.8% Vitamin C 8.7%
Calcium 4% Iron 12.3%
*Based on a 2000 Calorie diet
1. In a pot boil the noodles, drain. Coat the boiled noodles with a little olive oil and set aside.
2. Take a wok and heat it with a couple of tablespoons of oil. Add the garlic and saute for a minute.
3. Add the vegetables and saute for a couple of minutes and add vinegar, chili sauce, plum sauce, peanut butter (or cornstarch dissolved in a little water) and soy sauce. Stir well.
4. Add a pinch of ajinomoto and stir well. If required add salt to taste.
5. Add the boiled noodles and stir well to combine all the vegetables and sauce with the noodles.
6. Finally garnish with freshly chopped green onions and cilantro.
7. Serve warm.
After cooking the noodles, drain it and coat it with a little bit of olive oil. This helps the noodle strands from staying separate and not sticking to each other.