Main Course

Hakka Noodles with Veg Manchurian | Indo Chinese Main Course | How to make Hakka Noodles

I read recently that Manchurian is not only one of the favourite
Indo-Chinese items ordered at most Indian restaurants, but also that Manchurian has nothing
to do with authentic Chinese cooking. It was perhaps made popular by street food carts
and Quick Service Restaurants (QSRs) and even those with take away menu cards
serving fast food. Whatever the reason, this dish is very popular and has come to stay in various forms – in both gravy and
dry form – tickling the Indian palate with hot-sour-spicy options like Veg
Manchurian, Gobi Manchurian under veg, and Chicken and Prawn Manchurians in the
non veg stable. 

Today’s meal for Sunday dinner was kiddo’s favourite with Hakka Noodles and
Veg Manchurian which was lapped up with gusto. After yesterday’s Thai Green Curry from South East Asia, this is an Indo Chinese Main Course option…

Off to the recipe as this
travels to BM # 31 under Main Course. The recipe for Low Cal Manchurian is
given here,
and it remains our family’s favourite 🙂

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For Hakka Noodles:

Prep time – 10 mins | Cook time – 10 mins | Serves – 2

Ingredients:

  • Hakka Noodles (eggless) – 1 packet
  • Olive Oil – 2 TBSP
  • Juilenned vegetables – 1/4 cup (carrots & beans)
  • Capsicum / Bell Pepper – 1 medium
  • Red Onions – 1 large (finely minced)
  • Spring onion greens chopped fine – 2 TBSP
  • Salt – to taste
  • Ginger garlic paste – ½ tsp
  • Soya sauce -1/2 tsp
  • Green chilli paste – 1/2 tsp
  • Vinegar – 1/2 tsp

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Method:

Boil Noodles as per packet instructions. Once done, rinse under
running water and mix through a TBSP of oil. 

Blanched the juilenned veggies in salted water for 3-4 mins and
drain into ice cold water. Drain and keep aside

In a large wok, heat the remaining oil. Add the onions and
ginger garlic paste and fry. 

Once the onions turn translucent, add the diced capsicum and fry
till it turns crunchy.

Then add the blanced veggies, salt, soya sauce, green chilli
paste and vinegar and toss well. 

Add the noodles and toss again till well coated

Garnish with spring onions and serve hot with Manchurian

Low cal Veg Manchurian recipe is here.

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19 Comments

  1. This surely is one of those famous combos that everybody loves…looks very good Kalyani..

  2. yummy chinese treat…

  3. Its delicious with the Indo china concept. We love noodles so 100% loving it.

  4. Sandhya Ramakrishnan

    Very delicious combo! I love to eat this when we eat out in the Indo Chinese restaurants.

  5. Corporate to Kitchen

    Hakka noodles is my fav & with mancurian is the best. I love this combo & can have it anytime.

  6. Gayathri Kumar

    Love this combination. Looks so inviting..

  7. Looks delicious and lovely combo.

  8. cookingwithsapana

    Love this combo any time! Perfectly done..

  9. Priya Suresh

    Both dishes are mindblowing, prefect pair..Love anytime.

  10. preeti garg

    wow.. so tempting.. I love indo chinese

  11. That is a perfect combo!!! made for each other dishes!!!

    Sowmya

  12. My favorite combo and it looks perfect!

  13. You are right–there are no manchurians served at real authentic Chinese restaurants. They sure are a great invention by a clever Indian chef 🙂
    Everything in those pics looks awesome. Only thing I don't like about Chinese food is all the fine chopping involved and with the baby I only have a few minutes to prep my meals.. I wish someone can make this for me or at least chop the veggies, so I can make it myself 🙁

  14. Perfect combo…..nicely presented

  15. Perfect combo Kalyani. Looks very tempting!

  16. Yummy, looks tempting !

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  18. Archana@FeedingTheFoodie

    Ive been wanting to make hakka noodles for weeks now – this is giving me the push. The machurian looks really good too.

  19. Nice post. Thanks for sharing.
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