Preparing good food is always a trouble unless you have Rasa products to help you out. It is like having
an extra pair of hands doing what’s important – Make good food taste great.
It is good to have a helping hand especially when it is an indo-Chinese dish like Hakka Noodles-
Thin noodles made from dough of rice or wheat flour loaded with fresh & crunchy vegetables with your
favorite sauces.
Chinese cuisine is incomplete without noodles and what better way to self-cook stir noodles than with
Rasa’s sauces . In this blog we will sharing our special veg Hakka noodles recipe with you and fill your
taste buds with more Rasa for this finger-licking food.
This recipe will show you what we mean by this. Ready to cook your Hakka noodles our way? You’ll be
thanking yourself for going through this recipe. First thing first-don’t forget to check the ingredients list
mentioned right below…
Ingredients
- Oil 1 tbsp
- RASA Schezwan Sauce 2 tbsp
- Spring Onion Chopped 1 tbsp
- Onion, Green Capsium, Cabbage & Carrot Sliced ½ cup
- Soy Sauce 1 tbsp
- Chilli Sauce 1 tbsp
- Vinegar 1 tbsp
- Boiled Noodles 1 pack
- Salt to Taste
- Spring Onion Greens for Garnish
Instructions
Hope you didn’t missed on Rasa sauces as they’ll be the main ingredient in enhancing the taste to bring out the best flavor of Hakka noodles.
Prepare your veggies for Hakka Noodles
- Use a sharp knife to cut perfect thinly sliced onions and peppers
- Use a julienne peeler for carrots
- While stir-frying make sure to par-cook the vegetables on high heat so that they stay crisp and
crunchy
Cook Hakka Noodles in 3 Easy steps:
- Cook the Noodles.
( 3 pointers like tips) - Fry veggies and add sauces
( 3 pointers like tips) - Toss in the noodles
How to make Hakka Noddle’s Recipe
Procedure :-
- In a large wok heat oil add RASA Schezwan Sauce and spring onion stir fry on high flame.
- Now add onion, cpsium, cabbage, carrot and stir fry until the vegetables shrink slightly.
- Now add boiled noodles and stir fry.
- Further add soy sauce, chilli sauce, vinegar, salt and stir fry until the sauce well combines.
- Garnish it with spring onion greens.
Expert Tips
- Carefully read the instructions on the packet and cook the noodles as per those instructions
- Take care not to overcook the noodles, or else they will turn soggy. It is better to cook them al dente, so they do not turn mushy.
- Cooking the perfect Hakka noodles is a quick process. Avoid multitasking. Make sure to keep your veggies chopped before boiling the noodles. Keep all the other ingredients ready too
FAQs
Can I use olive oil for fried rice?
As the stir-frying is done at a high heat, it is best to avoid extra virgin olive oil as it has a low smoke point.
Which oil is best for fried rice?
Oil with a high smoking temperatures are good to make fried rice. For a lovely nutty aroma, I suggest toasted sesame oil but use it on a low heat. Fats like sunflower, avocado, peanut oil and butter are some better options.
What kind of rice is used in Chinese cooking?
Long grained non-sticky rice is usually used in Chinese cooking. Basmati recipe fits the bill as it is long grained and non-sticky as well. Try to use aged basmati rice for best results.
How do you make fried rice not soggy?
Drain your rice thoroughly. There shouldn’t be any liquids or water in them. The cooked rice has to be cooled completely. Adding warm or hot rice while stir-frying will make it soggy and pasty. The cooked rice has to be cold or at room temperature when stir-frying.
