This Whole Wheat Hakka Noodles Recipe Just Requires 'Soaking'

Making a delicious and authentic plate of Hakka noodles is now much easier and hassle-free. Regular Hakka noodles often become soggy and mushy when cooked at home. But these whole-wheat Hakka noodles retain their flavour uniformly to give a lip-smacking experience in every bite. Whether you are a working professional, homemaker, teenager, or senior citizen, you will surely want to keep these atta noodles handy at home. Ching’s Just Soak Hakka Noodles is a new range of products from the house of Capital Foods that will transform the way you prepare Hakka noodles at home. Do you know that these noodles are steamed to ensure a memorable experience while savouring Hakka noodles?

Moreover, the whole-wheat noodles need to be soaked in hot water for just 5 minutes to give you the perfect bite and correct texture. Furthermore, these noodles have 98% atta, which is nutritious, tasty and surprisingly sumptuous. It is now a great relief for mothers to have this variant handy as they are always looking for a delicious and wholesome snack option for their kids.

Cooking Instructions

Ingredients:

• Whole wheat Hakka noodles - 1 packet (150 gm)
• Sesame oil - 4 tablespoons
• Finely minced ginger and garlic - 3 teaspoons
• 1 large red pepper, sliced (can use a mix of green and red)
• Chopped green onion- 3 stalks
• 1 small cabbage, chopped and one large carrot sliced
• Hakka noodle masala - 1 pack
• Schezwan chutney - 1 tablespoon (optional)

Prepare the noodles:

1. Heat 5-6 cups of water in a pan to boil and switch off the flame.
2. Cut open a 150 gm packet of noodles and soak the noodles in the boiled water.
3. Keep the noodles soaked for 5 minutes, covered with a lid. There is no need to cook or boil the noodles.
4. Once you see the noodles are soft and ready, drain the extra water and gently wash it with running water.

Prepare the dish

1. Heat a frying pan and pour the sesame oil. Heat the oil for a while.
2. The minced ginger-garlic mix goes in first. sauté in low flame for about one minute.
3. Once the ginger-garlic mix turns golden-brown, add the chopped mixed vegetables in it and stir fry for 2 – 3 mins.
4. Add in the soaked Hakka noodles to the frying vegetables and mix everything carefully.
5. Now, Add a Hakka noodles masala packet and mix it well with noodles. For a chatpataa desi-Chinese flavour, you can also use a spoonful of schezwan chutney.
6. Sprinkle two tablespoons of water to mix the masala uniformly, and stir fry the noodles for 3-4 minutes on a medium flame.
7. Your Hakka Noodles are ready! Garnish with chopped spring onion and serve hot

Happy Eating!

(Recipe Courtesy: Capital Foods Pvt Ltd)