Indo Chinese street food Vegetable Hakka Noodles make a delicious and easy weeknight meal. Ready in 10 minutes!
What noodles to use
How to cook the Noodles
In this recipe I use Soy sauce, Red Chili Sauce (Sriracha) and a Chilli Oil.
MSG is a flavour explosion and that is why people use it. It is used in many Restaurants. There is controversy and mixed messaging around the use of MSG but I tend to stay away from it. I have no qualms about consuming it in restaurants because it is something I have once in a blue moon. I just don’t use it in my home.
Alternatives to MSG:
A very well flavoured, slow cooked Stock
A rich Tomato Paste
In this recipe, I think Soy Sauce adds enough of a punch without having to add any additional ingredients. If you use MSG, add a 1/4 tsp in just before adding in the noodles.
How to Make this Recipe?
Prepare your ingredients – Prep Veggies.
Boil the noodles till al – dente – this will take about 2 minutes. Drain and wash under cold running water. Add a little oil so the noodles stay separate.