Hakka Noodles
Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this
Prep. : 15 Mins
Cook : 15 Mins
Total Time :
30-35 minutes
Cuisine : Chinese
Servings : 2
Ingredients for boiling the noodles:
Millet noddles-100 gms
Salt – enough to make the water quite salty
Oil- a dash
Water- as per packet instructions
Ingredients to make Hakka Noodles:
Oil- 1 tsp
Garlic (chopped)- 1-2 cloves
Spring onion bulb (chopped)- 2-3
Carrot (juliennes)- 2 tbsp
Capsicum (juliennes)- 2 tbsp
Purple cabbage (shredded)-1/4 cup
Green chilli sauce- ½ tsp
Soy sauce- ½ tsp
Salt and pepper – to taste
For Garnish
Spring onion greens
For The Boiling Noodles
- Bring water to a boil along with salt & oil. Cook according to packet instructions or till the noodles are firm to the bite.
- Once done, strain & drizzle a little oil, mix with a fork or tongs.
- This way the noodles won’t stick to each other and will stay that way even if you prepare them the night before! Keep aside.
For Hakka Noodles
- Heat oil in a wok and then add the chopped spring onions along with chopped garlic & sauté them on high heat.
- Then add capsicum and carrot juliennes, cook slightly & follow it up with the shredded cabbage.
- Season with salt & pepper and add green chilli & soy sauces. Mix well.
- Now add the boiled noodles & toss on high flame till all the ingredients are well combined! Do not over cook please!
- Garnish with chopped spring onion greens.
- Allow the Hakka noodles to cool before you pack it in tiffin box.
- If there is another compartment in your tiffin then add fruit of choice for that additional dose of health. I have added elaichi banana. Enjoy ❤
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