Veg Hakka Noodles

Hakka Noodles is one of the main dish from the chinese cuisine and a very frequent menu in any restaurant.This yummy noodles is very easy and simple to me.Lets explore the ching's secret!!!

INGREDIENTS

1. Hakka Noodles- 1 medium packet *I used Ching's Secret
2. Soy sauce-2 tsp
3. Sesame Oil/Olive Oil/Cooking Oil-2 tbsp
4. Keya Chinese Seasoning - 2 tsp (Optional)
5. Sugar- 1 tsp
6. Salt and pepper - as needed

Veggies Used

• Spring Onions-3-4 finely chopped(Onion Part)
• Carrot-1 (Thinly shredded)
• Beans-8-10 (finely chopped)
• Capsicum/Bell Pepper-1 (green,red or yellow cut in thin Julienne)
• Green Chilies-2-3 (slit lengthwise)
• Garlic-3 pods (finely chopped)
• Cabbage-1/4 Cup (shredded thinly)

Garnishing

Spring onion leaves-finely chopped

Method

1. Boil noodles as per package instructions and keep it aside.

2. Heat up oil in a pan and saute the chopped garlic pods.

3. Add all other vegetables along with sugar and stir fry them quickly on medium high flame.This should be done until the veggies are semi cooked yet crunchy.

4. Add boiled hakka noodles,add soya sauce,salt and pepper powder. 

5. Toss the noodles well until the noodles is mixed well with veggies,soy sauce,salt and pepper.

6. Garnish with spring onions and serve it hot.

Notes,Tips & Add-On's

1. The vegetables have to be stirred continuously on a high flame.Ensure they don't get burnt.
2. Soya sauce already contains salt and hence watch out on the salt added.
3. Sugar is added to balance the taste and retain the color for veggies.

Vegetable Fried Rice

This is an exotic recipe from the Indo-Chinese cuisine.The rice is being fried after cooked.This is also a very popular menu in most of the restaurants. In restaurants, they make small batches by tossing the vegetables and rice in a big wok high in the air. However, this can be done in a very simple way at home and yet get the same taste as that of restaurant. I have used Keya Chinese Seasoning to get the flavor more authentic. However, adding this is completely optional.
Check out Baby Corn Manchurian and Gobi Manchurian which can be used as an amazing accompaniment for this dish.

serves: 3

Ingredients

1. Basmati rice - 1.5 cups
2. Garlic Pods-3-4 (finely chopped)
3. Oil-2 tbsp *You can use either olive oil or any refined oil
4. Sesame oil - 1 tbsp 
5. Keya Chinese Seasoning - 2 tsp (optional)
6. Star Anise-2-3
7. Cloves-2-3
8. Salt to taste
9. Soy sauce-1 tsp
10. Vinegar - 1 tsp (balsamic/apple cider/white/rice vinegar) 
11. Pepper Powder-1 tbsp
12. Sugar-1 tsp

Vegetables used

• Beans-1/4 Cup(finely chopped)
• Carrot- 2 Nos.(shredded finely)
• Onions- 1 big (sliced thinly)
• Spring Onion-5 (finely chopped-both onion and leaf part)
• Cabbage-1/4 cup (shredded)
• Capsicum-1( Red,Green or Yellow -Cut into julienne)

Ready to cook the rice

Vegetables being Fried

After mixing the rice and veggies

Method

1.  Cook Basmati rice as mentioned here with star anise, cloves and 1 tbsp sesame oil.

2. Heat oil in a pan, add spring onions and onions and saute till they become transparent.

3. Add garlic pods and saute till the raw flavor goes off. Add keya chinese seasoning and saute for 2 mins on medium flame.

4. Add all the vegetables with a tsp of sugar and salt. Saute well on medium flame until they are cooked. Make sure the vegetables are not overcooked that they become too soft. The veggies should be crunchy.

5. Add soya sauce,vinegar,pepper and mix well for all the flavors to combine.

6. Add cooked rice to above vegetables and mix well. 

7. Garnish generously with chopped spring onion leaves and serve hot.

Notes,Tips & Add-On's

1. The most important thing in preparing fried rice is that, it is being continuously stirred on a medium flame. Hence,ensure continuous stirring so that the bottom of the pan is not burnt.
2. The vegetables have to be finely chopped so that they are cooked easily and at the same time they are crunchy too.
3. Soy sauce already contains salt and adjust adding salt accordingly.
4. Ensure that the rice is dry,separate and not sticking to each other.