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Street Style veg Noodles_ _ How to make Veg street style Hakka Noodles

Street Style veg Noodles_ _ How to make Veg street style Hakka Noodles WorldViralMedia 6 Views • 6 years ago

#ChopnChill<br />#Veghakkanoodles<br />#Noodles<br />#streetstylenoodles<br />Hakka Noodles is a very popular dish in India,not only popular with kids but also with grown ups.In India, Indian version of Chinese is made and its very popular also.Hakka noodles are cooked on high flame as vegetables should remain crunchy.You can add vegetables of your choice.I have added onion,cabbage,beans,carrot and capsicum but mentioned there.Hakka Noodles are not very spicy but as we are making street style noodles so we will add some sauces to make it spicy,if cooking for kids can skip chili sauce.Always choose the best quality of noodles,I am using Chings for this recipe.Noodles should not be completely cooked otherwise it will get sticky.Boil noodles with enough water and follow the instructions given on packet adding salt and oil.Make sure to use deep Iron wok/kadhai with handle so that noodles can be stir fry/toss easily.I am insisting on Iron wok as it will turned out more like street stlye.Recipe of mine is quick,easy and with all twist, tips and trick to get perfect Hakka noodles ..woh bhi street style.In Mumbai Indo-Chinese recipes are very popular and known for its taste. Later will come with more Chinese recipes of mine.So lets start making Street style Hakka noodles in my style means Mumbai style.I am cooking 600 gm of Noodles ,if you want to make less then you can half the quantity and ingredients.Toh chaliye banate hain ek dum street style noodles..So lets start,if you like my recipe then please like,share and subscribe to my channel Chop n Chill..Thanks<br /><br />Ingredients for the recipe : <br />600 gm of Noodles(150 gm 4 packet used)<br />3 and 1/2 liter of water or as required<br />1/3 cup of carrot julienne (gajar)<br />1/3 cup of bean slit/chopped in 1 inch size<br />1/2 to 3/4 cup of cabbage shredded (bandhgobi)<br />1 big capsicum finely sliced (shimla mirch)<br />1/3 cup chopped spring onion green/hare pyaaz k patte<br />3 to 4 spring onion white finely sliced or 1 medium size red onion sliced(hara pyaaz ka safeed hissa)<br />1/3 cup of oil( if find sticky then can add 1 to 2 tbsp more)<br />1 + 1 tbsp of oil to drizzle while boiling and after boiling<br />3 tbsp of ginger-garlic finely chopped(adrak lehsun)take both half -half<br />2 tbsp of green chili sauce/hari mirch ka sauce<br />1 tbsp of white vinegar(safed sirka)<br />2 tbsp of schezwan sauce<br />1 tsp of black pepper powder(kali mirch powder)<br />1 tsp salt or as per taste(namak)<br />3 tbsp of soya sauce(prefer chings)<br />1 tsp of Chinese salt/Ajinomoto<br />Some spring onion green for garnishing<br />Utensils required : <br />1 Deep Iron wok/kadhai( I am using iron wok kadai as street food is mostly cooked in Iron wok)<br />1 Deep vessel <br />1 strainer<br />Notes : Always use proper measuring spoon and cups<br /><br />Facebook link : Facebook link: https://fb.me/chopchill53<br />Recipe link for Chicken cheese pasta : https://youtu.be/UgdF4bdk7TI<br />Recipe link for crispy chicken wings : https://youtu.be/oPP7e6CgcmQ<br />Recipe link for Gobi Manchurian : https://youtu.be/3RPLVveWYEc<br /> "Music : www.bensound.com

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