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pan fried noodles recipe | pan fried noodles with vegetables | Chinese vegetarian pan fried hakka noodles |

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Tarla Dalal

21 August, 2020

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pan fried noodles recipe | pan fried noodles with vegetables | Chinese vegetarian pan fried hakka noodles |

पैन फ्राइड नूडल्स रेसिपी | चाइनीज वेज पैन फ्राइड हक्का नूडल्स | वेजिटेबल पैन फ्राइड नूडल्स | - हिन्दी में पढ़ें (Pan- Fried Noodles, Chinese Veg Pan- Fried Hakka Noodles in Hindi)

પાન ફ્રાઇડ નૂડલ્સ રેસીપી | શાકભાજી સાથે પાન ફ્રાઇડ નૂડલ્સ | ચાઇનીઝ શાકાહારી પાન ફ્રાઇડ હક્કા નૂડલ્સ | - ગુજરાતી માં વાંચો (Pan- Fried Noodles, Chinese Veg Pan- Fried Hakka Noodles in Gujarati)

Table of Content

About Pan- Fried Noodles, Chinese Veg Pan- Fried Hakka Noodles

Ingredients

Methods

For the noodles

For the vegetables

How to proceed

Nutrient values

pan fried noodles recipe | pan fried noodles with vegetables | Chinese vegetarian pan fried hakka noodles |

Pan Fried Noodles with Vegetables is a delicious and popular Chinese Hakka-style dish that brings together crispy noodles and a flavorful mix of vegetables. This recipe combines pan-fried boiled noodles with a tangy and spicy vegetable sauce, creating a satisfying texture contrast. The crispy noodles are first shallow-fried to golden perfection, then topped with a vibrant, saucy mix of capsicum, carrots, and broccoli. Perfect for lunch or dinner, this Shanghai favoriteoffers a restaurant-style experience right at home.

To prepare the noodles, begin by combining 2 cups of boiled noodles with 2 tablespoons of cornflour in a bowl. This helps the noodles crisp up nicely during frying. Heat 4 tablespoons of oil in a broad non-stick pan and spread the noodles evenly. Cook on a medium flame until the bottom turns golden brown and crispy, then carefully flip to cook the other side. Once both sides are crisp, remove and set aside. These fried noodles form the crunchy base of your pan fried Hakka noodles.

For the vegetables, mix 1 tablespoon of cornflour with ¼ cup of water to create a smooth slurry and set aside. Heat 2 tablespoons of oil in a broad non-stick pan, add 1 tablespoon each of finely chopped garlic and green chillies, and sauté for 30 seconds on high heat. Next, add ½ cup capsicum cubes, ½ cup blanched carrot cubes, and ½ cup blanched broccoli florets. Stir-fry for a couple of minutes, then add 1 teaspoon soy sauce, 2 tablespoons tomato ketchup, salt and pepper to taste, and the prepared cornflour slurry. Mix well and cook until the sauce thickens and coats the vegetables evenly.

Now that both components are ready, it’s time to assemble the dish. Place the crispy noodles on a serving plate and pour the hot, saucy vegetables over them. The contrast of crunchy noodles and juicy vegetables makes this dish truly irresistible. Serve immediately to enjoy the perfect combination of textures — crispy, saucy, and flavorful all in one bite. This step is key because the noodles lose their crunch if left sitting too long under the sauce.

Pan Fried Noodles with Vegetables is not just tasty but also visually appealing. The colorful vegetables add freshness and nutritional value, while the noodles provide a satisfying crunch. This dish is a great way to incorporate more vegetables into your meals without compromising on taste. Whether you’re a fan of Hakka noodles, Chinese street food, or simply love Asian-style stir-fries, this recipe hits all the right notes.

Tips for perfect pan fried noodles: Use colorful veggies for a more appealing presentation. Always blanch vegetables lightly to maintain their crunch. Stir the cornflour mixture continuously to avoid lumps. Prepare the fried noodles and vegetables in advance, but assemble just before serving to retain crispiness. Ensure the boiled noodles are completely dry before frying, and use a little extra oil to achieve that golden, crispy texture. Remember, the vegetable topping should be semi-dry, not too saucy, for the best result.

Enjoy pan fried noodles recipe | pan fried noodles with vegetables | Chinese veg pan fried hakka noodles | with video below.

Ingredients

For The Noodles

4 tbsp oil

2 cups boiled noodles

2 tbsp cornflour

For The Vegetables

1/2 cup capsicum cubes

1/2 cup blanched carrot cubes

1/2 cup blanched broccoli florets

1 tbsp cornflour

2 tbsp oil

1 tbsp finely chopped garlic (lehsun)

1 tbsp finely chopped green chillies

1 tsp soy sauce

2 tbsp tomato ketchup

salt and to taste

Method

For the noodles

Combine the noodles and cornflour in a bowl and mix well.
Heat the oil in a broad non-stick pan, spread the noodles evenly over it and cook on a medium flame till they turn brown at the bottom.
Turn over and cook on a medium flame till they turn brown and crisp.

For the vegetables

Combine the cornflour and ¼ cup of water in a bowl and mix well. Keep aside.
Heat the oil in a broad non-stick pan, add the garlic and green chillies and saute on a high flame for 30 seconds.
Add the capsicum and saute on a high flame for 1 minute.
Add the carrot, broccoli, soy sauce, tomaot ketchup, salt and pepepr, mix well and cook on a high flame for 2 minutes, while stirring occasionally.
Add the cornflour-water mixtrue, mix well and cook on a high flame for 1 minute, while stirirng continously. Keep aside.

How to proceed

Place the noodles on a serving plate, top with the vegetables and serve immediately.