Nothing can beat a plateful of vegetable hakka noodles in taste and flavor. So the hakka noodles tossed in vegetables becomes all the more enjoyably satisfying when eating it on a Sunday afternoon along with the family at the dining table.
A recently bought a packet of Ying Yang Hakka Noodles which is one of the many products by Savorit (the popular vermicelli makers). These hakka noodles are made from semolina or sooji and not refined flour so this becomes a preferred choice.
So the following Sunday the lunch menu was decided as noodles with mushroom side dish. Cutting the vegetables into thin strips or juliennes is the only time consuming part, otherwise the rest of the cooking can be done in a jiffy.
Boiling the hakka noodles with salt and little oil and then cooking only until it reaches the al dente stage will retain the right firmness to the noodles even when tossed later with the vegetables and sauces.
Hakka noodles are harder and does not stick together easily like the other regular noodles, but still it is better to ensure they are cooked the perfect way for the overall taste of the dish.
For the vegetables, the most widely used vegetables for noodles are cabbage, carrot, beans, capsicum, spring onions and onions. Sprouts and mushrooms can also be added to lend more nutritious value to the dish.
I made the chilli mushroom stir-fry as a side dish for the noodles which turned out to be an awesome combination. And as mentioned above, the whole family was there together for once (it is very difficult to get them all at the same time though all are in the same town).
So try this easy and tasty hakka noodles with your choice of vegetables. Adding black pepper along with the other sauces gives the required spice that Indian palate demands.