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Chilli Garlic Veg Hakka Noodles

Garlic Powder Green Chilli Powder Red Onion Powder

Chilli Garlic Veg Hakka Noodles

Serving – 2 persons

Time Required - 20 minutes

Ingredients:

  • 200g maize or aata noodles
  • salt to taste
  • 9 teaspoon oil
  • 1 medium size chopped carrot
  • 1/4 cup chopped beans
  • 4 chopped white bulbs and leafy part of spring onions
  • 1/2 cup chopped cabbage
  • 1/2 cup chopped capsicum
  • 1/2 teas spoon blck pepper
  • 1/2 teaspoon Zilli's Green Chilli Powder
  • 1 teaspoon Zilli's Garlic Powder
  • 1 teaspoon Zilli's Red Onion Powder
  • 1.5 tablespoon vinegar
  • 1.5 tablespoon soya sauce
  • 2 tablespoon green chilli sauce or as per your taste
  • 2-3 springs finely chopped coriander leaves
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon black pepper
  • 2 liter water

Method:

  • Boiling Noodles
    • Take about 1 liter water in kadai (wok)
    • Add salt and 2-3 teaspoon oil
    • Let the come to boil.
    • Add noodles
    • Let it boil for 2-3 mins till a string of noodle is breakable with fingers.
    • Strain it.
    • Run it through cold water.
    • Strain after 5 mins.
  • Blanching of hard vegetables
    • Boil about 400 ml water in a container.
    • Add salt to taste only for carrot & beans.
    • Add chopped carrot & beans.
    • Close the flame and strain after 2 mins.
  • Hakka Noodles 
    • Heat 4 teaspoon oil in a kadai on high flame.
    • Add white bulbs of spring onions. Saute well on high flame.
    • Add blanched carrot and beans along with cabbage. Saute well on high flame.
    • Add capsicum.Saute well on high flame.
    • Add salt, only for rest of the vegetables, black pepper, red onion powder, garlic powder and green chilli powder. Mix well on high flame for a minute. Leave the the vegetable little crunchy.
    • Add vinegar, soya sauce and green chilli sauce.Mix well on high flame for a minute. 
    • Add boiled noodles. Mix well on high flame for a minute. 
    • Add leafy part of spring onions. Mix well.
    • Hakka noodles are ready to be serves. 
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