Indian Style of Hakka Noodles, is my proud attempt. By the Look, also by Taste, it tastes like Szechuan Noodles. You can never find out, Why I call it as Indian Style, till you read the Recipe Ingredients.
So far, I prepared it atleast thrice in the past one month. It comes out instantly and I just love the blend of Indian flavours with the Noodles. So after finding out the Surprise Indian Touch, I have given to the Noodles, Think of giving it a try...You will never Regret I bet!

Veg. Hakka Noodles - 1/2 Packet
Vegetables - [1 cup] of finely sliced Carrot, Beans, Cabbage, Capsicum(in different colours).
Chilli Sauce - 1/4 tsp
Soy Sauce - 1/4 tsp
Vinegar - 1/4 tsp
Tomato Sauce - 1 tsp

Aji-no-moto - a small pinch
Spring Onions - 3 (finely cutted with scissors)
Oil - 2 tbsp
Tomato Thokku / Tomato Pickle - 1 tbsp (this is the surprise ingredient)



Boil the Half pack of Hakka Noodles in 2 cups of water for about 3-4 mins. Drain the noodles and pour some water over the noodles and drain again.

Heat 1/2 tbsp oil in a Pan and fry the finely sliced vegetables for just 1- 2 mins. add a slight pinch of aji-no-moto and mix. set this aside.


Heat Oil in a Iron Skillet. Add Tomato Pickle / Thokku to the oil and Stir well.
Add all the Sauces to the Skillet and give a Stir.
Add the Fried Vegetables to the Skillet and give a Stir.

Now add boiled and drained Noodles to the skillet and mix well with sauces - pickle and vegetable mix with Chopsticks or just Toss the Noodles. 


Switch off the flame and add chopped Spring Onions to the Noodles.

Note: No need to add salt, as the Tomato Pickle / Thokku will have enough salt.




Cabbage

I love Chinese Food. The Soy sauce, Vinegar, Spring Onion's and a bit of ajina-motto all do a great magic to the simple noodles or rice. When I craved for some spicy noodles, i decided to make this schezwan noodles. Though I had all other sauces in hand, schezwan sauce was missing. i googled and gathered bits and pieces from various recipe's and prepared the sauce.

Recipe For Schezwan Sauce

You can make 4-5 servings, with the sauce.


Red Chilli's - 20

Garlic - 10 pieces

Scallions / Spring Onions - White Part - 5

Corriander Leaves - fistfull (5 tbsp's)

Corriander Stem's - 10

Vinegar - 3tbsp's

Kashmiri Chilli Powder - 4 tbsp's

*You can add more kashmiri powder, if you prefer spicy and colour in your sauce. ( i added more)


Method:

Soak the Red Chilli's in hot water for about 3 hours.
Drain the Chilli's and
Grind it along with other Ingredients. Add little water to get a smooth paste.

Heat a Pan. pour 5 tbsp's of oil. heat the oil. add the grinded sauce to the pan and stir well.
Let the pan sit in medium flame for about 5 minutes.
Let the sauce cool and store it in a air tight container.

I was able to cook 5 servings with the above ingredients. and the sauce stayed fresh for about 3 weeks in my fridge.


Veg Schezwan Noodles with Steamed Vegetables.


Ingredients:

Hakka Veg Noodles - 1/2 packet

Oil - 2 tbsp's

Schezwan sauce - 2 tbsp's

Soy Sauce - 1 tsp

Aji-na-motto - a pinch

Dry Red Chilli - 2

Spring Onions - 2 tbsp's (finely chopped)

Method:

Cook the Noodles as per the packet instructions. i always wash and drain the cooked noodles.

Heat oil in a pan, add the red chilli's and saute it. Lower the flame.

Add the Schezwan sauce to the oil and saute it. add the soy sauce and mix well.

Add the Cooked Noodles and mix along with the sauce.

Add salt and aji-na-motto and mix well.

Remove from flame and garnish with spring onions.


Steamed Vegetable Basket:


Cabbage - 3 leaves

Carrot - 1

Beans - 5

Cauliflower - 5 florets

Baby Corn - 2

Broccoli - 4 florets

Method:

Steam the above all vegetables with little salt sprinkled over them.
serve them on cabbage leaves.

Serve it along with spicy hot schezwan noodles. the steamed vegetables will compliment well to spicy noodles.

Now Iam Sending these Schezwan Noodles with Vegetables to Vaishali for her Its A Vegan World - Chinese.