Jain Veg Wheat Hakka Noddle |Healthy Food |Loaded with veggies |Homemade
Jain Veg Wheat Hakka Noodles are a wholesome and vegetarian delight, crafted with whole wheat noodles and an array of colorful vegetables. This Jain-friendly dish abstains from root vegetables and incorporates a savory blend of spices, making it a healthy and flavorful choice for those following a Jain diet.
Ingredients:
1 cup thinly sliced cabbage
1/2 cup thinly sliced carrots
1/4 cup thinly sliced tomato
1/4 cup thinly sliced yellow bell pepper
1/4 cup thinly sliced green bell pepper
1/4 cup thinly sliced French beans
2 tbsp oil
1 tsp sooth powder
2 green chilies, finely chopped (adjust according to your spice preference)
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp tomato ketchup
Salt to taste
Black pepper to taste
2 tbsp chopped coriander for garnish
Once the water is boiling, add the noodles to the pot. Stir the noodles initially to prevent sticking.
Heat oil in a wok or pan over medium-high heat. Add chopped green chilies and sooth powder. Sauté for a minute until they release a nice aroma.
Add all the sliced vegetables - cabbage, carrots, bell peppers, tomato and French beans.
Push the vegetables to the side of the wok, and add soy sauce, vinegar, and tomato ketchup to the empty space. Mix the sauces together.
Combine the sauces with the vegetables and toss well.
Add the cooked noodles to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce.
Season with salt and black pepper according to your taste. Toss again.
Garnish with chopped coriander and serve hot.
1/4 cup thinly sliced French beans
2 tbsp oil
1 tsp sooth powder
2 green chilies, finely chopped (adjust according to your spice preference)
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp tomato ketchup
Salt to taste
Black pepper to taste
2 tbsp chopped coriander for garnish
How to make Veg Hakka Noodles ?
Instructions:
Boiling Noodles:
Fill a large pot with enough water to submerge the noodles completely. Use about 4-6 cups of water for 200g of noodles.
Place the pot on the stove over high heat and bring the water to a rolling boil.
You can add a pinch of salt to the boiling water for flavor. This step is optional.
You can add a pinch of salt to the boiling water for flavor. This step is optional.
Once the water is boiling, add the noodles to the pot. Stir the noodles initially to prevent sticking.
While the noodles are cooking, stir occasionally to ensure even cooking and prevent sticking.
Around 6-10 minutes into boiling, start testing the noodles for doneness. They should be cooked but still have a slight firmness (al dente). Overcooked noodles can become mushy.
Once the noodles are cooked to your liking, immediately drain them using a colander or strainer.
Rinse the noodles under cold water to stop the cooking process and cool them down quickly.
Cook the Hakka noodles according to given instructions. Once cooked, drain and rinse done. Drizzle a little oil and toss to prevent sticking.
Cooking Noodles:
Add all the sliced vegetables - cabbage, carrots, bell peppers, tomato and French beans.
Stir-fry on high heat for 2-3 minutes. Keep the veggies crunchy.
Push the vegetables to the side of the wok, and add soy sauce, vinegar, and tomato ketchup to the empty space. Mix the sauces together.
Combine the sauces with the vegetables and toss well.
Add the cooked noodles to the wok. Gently toss everything together, ensuring the noodles are well coated with the sauce.
Season with salt and black pepper according to your taste. Toss again.
Garnish with chopped coriander and serve hot.
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