Tuesday, August 6, 2013

Scrumptious Veggie Hakka Noodles

The other day one of my friend was stressing out over wasting her weekend. She was completely flabbergasted that such a thing can happen. Ending the call, i wondered what was the fuss all about ? Quite a few weekends of mine are squandered doing nothing. And when I say nothing I mean absolutely nothing. Zilch - Nada. However you can credit me for beginning the day with a huge to-do list preening happily underneath the fridge magnet. And that's it ! Saturday and/or sunday melts in to oblivion without as much a scratch in to my coveted list.

Weekends don't count unless you spend them doing something completely pointless.
                                                          - Bill Watterson
Weekends are meant to relax and take a chill pill. It is not to stress out overtly. Yes, if you can manage to get a few things done then it is great. If not, there is no need to get flustered. Let the deadlines and tight schedules take a hike. What are the weekdays for anyways ? 

This casual comfy attitude spills into my hearth too - there are days when cooking is a 5 or 6 course meal and then there are days when Maggi noodles rule the roost. Today's recipe is a blend between casual and chic. The noodles were served along with the chunky Chinese style veggies

The veggies in the noodles are a medley of riotous colours - flashy purple and gorgeous green add the oomph to the fiery carrot red. A riot of colours indeed !

What's in it :- (Serves :4)
  • Ching's Secret Hakka Veg Noodles - 2 packets
  • Oil - 2 tbsp
  • Spring Onions - 3 (chopped)
  • Carrot - 2 medium (julienned)
  • Beans - few (diced)
  • Purple Cabbage - 1 cup (shredded)
  • Soya Sauce - 3 tsp
  • Green Chilli Sauce - 1 tsp
  • Sweet Chilli Sauce - 1 tsp
  • Black Pepper Sauce - 1 tsp
  • Salt - to taste
  • Pepper - A pinch
  • Sugar - 1 tsp
Garnishes :-
  • Chopped Spring Onions/Shredded Purple Cabbage


Cook the noodles as per instructions. Heat oil in a wok on a medium flame. Add all the vegetables and stir fry for a few minutes before adding all the sauces (seasonings) and stir-fry. Add noodles and stir-fry on high flame for a minute or two. Garnish with chopped spring onions and serve hot.

Serve hot with desired accompaniments. ENJOY !


  1. Looks tempting... LIke the entire platter and the purple cabbage which is simply attracting..

  2. Such a colourful dish, wonderfully done and i want that plate rite now.

  3. I'm loving it :) Super like for this post...

  4. I am planning to do this or very long time but somehow missing it... Yours is too tempting

  5. Delicious hakka noodles, perfectly done.my mouth is watering here.

  6. This looks and sounds amazing. Thank you so much for sharing.

  7. I love noodles.............Superb.....