https://www.youtube.com/watch?v=LqL37V-D2_U
full recipe: https://hebbarskitchen.com/hakka-noodles-recipe-veg-hakka-noodles/Music: http://www.hooksounds.com/hakka noodles recipe | veg hakka noodles reci

https://www.cookwithmanali.com/vegetable-hakka-noodles/
The veggies should remain crunchy. 7- Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using). 8- Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper. 9- Stir in the boiled noodles.

https://vegecravings.com/vegetable-hakka-noodles/
Step By Step Instructions for Veg Hakka Noodles Recipe. Boil 2 cups of water in a vessel. Add 1 teaspoon oil in the water which will prevent the noodles from sticking to each other. Also add a pinch of salt so that it gets absorbed in the noodles while cooking. Add the noodles to the water and cook them according to the instructions on the pack

https://ministryofcurry.com/vegetable-hakka-noodles/
Pour the noodles into a large colander and drain out the water. Run cold water over it so the noodles don't overcook. Once all the water is drained out, spread the noodles in a large tray, pour 1 teaspoon of oil, mix in and keep aside. Heat remaining oil in a large pan or wok. Add garlic and onions, saute for 2 minutes.

https://hebbarskitchen.com/hakka-noodles-recipe-veg-hakka-noodles/
add ½ onion, ½ carrot, 1 cup cabbage, ½ capsicum and 10 beans. stir fry on high flame for 2 minutes or until vegetables shrink slightly. add boiled noodles and 1 pack chowmein hakka noodles masala. sprinkle 2 tbsp water and stir-fry 2 minutes. do not add any extra salt as chings masala contains salt.

https://www.youtube.com/watch?v=7kwmmK4FhCI
Full written recipe for Veg hakka noodlesPrep time: 20 minsCooking time: 10 minsServes: 6Ingredients:• Capsicum 2 medium size • Carrots 1 medium size• Cabbag

https://rakskitchen.net/vegetable-hakka-noodles-recipe/
1. To make veg hakka noodles, cook noodles firstly as per the instructions given in the pack or boil 4 cups of water and cook noodles for 3-4 minutes. Make sure it's not over cooked. Then drain water and reserve 3-4 tablespoon for using later. Add 1 teaspoon oil now and mix gently to avoid noodles sticking. 2.

https://myfoodstory.com/vegetable-hakka-noodles/
Once the water is boiling, add salt and half a teaspoon of oil give it a stir. Now add the noodles, break them up slightly if you need to and boil on medium heat for 1 minute less than the package instructions (approx 3 minutes). Remember noodles can overcook within seconds so pay close attention.

https://www.facebook.com/HebbarsKitchen/videos/street-desi-style-veg-hakka-noodles-recipe-vegetable-noodles-recipe/327572828310106/
veg hakka noodles: bit.ly/2RlTd6E manchow soup recipe: bit.ly/2XMTUYQ hakka noodles recipe | veg hakka noodles recipe | vegetable noodles with detailed

https://www.vegrecipesofindia.com/vegetable-hakka-noodles-recipe/
2. Boil 4.5 cups water in a pot or pan with ½ teaspoon salt and a few drops of oil. 3. Add the hakka noodles (200 grams). 4. Cook the hakka noodles according to the package instructions. The noodles have to be cooked till al dente or just about cooked. 5. Drain cooked noodles in a colander.

https://www.indianhealthyrecipes.com/hakka-noodles-recipe/
8. Add the noodles, salt, pour the soya sauce, hot sauce (optional) and vinegar. 9. Toss well and fry for another 2 minutes. Add ground pepper and spring onion greens. Taste and adjust the sauces and salt at this stage. Serve hakka noodles hot with chilli paneer, gobi manchurian, chilli chicken or chicken manchurian.

https://someindiangirl.com/veg-hakka-noodles/
How To Make Hakka Noodles. Heat 2 tbsp of oil in a wok on medium-high. Add ginger and garlic to the pan. Mix and let cook for 1 minute. Add spring onion whites and greens (save some greens for later). Mix and let cook for 1-2 minutes. Add chopped bell pepper, carrots, and cabbage. Add salt, sugar, and white pepper.

https://www.whiskaffair.com/chinese-vegetable-hakka-noodles/
Cook The Noodles. Heat 5 cups of water in a pan over high heat until it comes to a rolling boil. Add 2 teaspoon salt and 7 oz (200 g) Hakka noodles to the pan. Cook for 2-3 minutes, stirring a few times, until the noodles are just cooked (al dente). Do not overcook; otherwise, they will become mushy.

https://ranveerbrar.com/recipes/vegetable-hakka-noodles/
Let the onion sweat and become soft. Now add the chopped vegetables (carrot, cabbage, beans) and sauté. Add the chili sauce, soy sauce, sugar and little stock or water. Mix well, cover and cook for a few minutes. When the vegetables are half done (do not over cook) add the boiled noodles and toss. Mix the noodles well with rest of the ingredients.

https://www.mygingergarlickitchen.com/vegetable-hakka-noodles/
How to Make Hakka Noodles. Heat oil in a large wok or kadai over high heat. Add oil, chopped garlic, chopped ginger, and chopped green chilies and sauté them for a minute. Next, add sliced onions and fry for a minute. After that, add julienned bell peppers/capsicum, julienned carrots, and cabbage chiffonade.

https://www.tarladalal.com/hakka-noodles--chinese-hakka-noodle-recipe-22756r
For the hakka noodles. Heat the oil in a wok, add the spring onion whites, garlic and red chillies and sauté on a high flame for 30 seconds. Add the carrots, cabbage, capsicum and sauté on a high flame for 1 to 2 minutes. Add the noodles, soya sauce and salt, mix well and toss on a high flame for 1 to 2 minutes.

https://nupursindiankitchen.com/how-to-make-indian-street-style-veg-noodles/
Bring a pot of water to a boil. Add two slabs of Hakka noodles. Boil till the noodles are 90% done. This will approximately take 3 to 4 minutes. The noodles should break easily but not be pasty. Strain the noodles. Drizzle 2 tablespoons of oil. Coat the noodles with oil so that they don't stick to each other.

https://www.spiceupthecurry.com/hakka-noodles-recipe/
1) Bring the 4-5 cups of water to a rolling boil. Add noodles in that and cook as per package instruction of till just cooked, not mushy. 2) Drain all the water, run through the cold water to stop the cooking process. Then add little bit of oil and toss the noodles. Keep it aside.

https://www.indianhealthyrecipes.com/veg-noodles-recipe/
Prepare the vegetables. 2. While the noodles cook rinse the veggies well under running water. I used about 2 heaped cups of cabbage, 3/4 cups of carrot, 1/4 cup of beans, 3/4 cup capsicum. You can use up to 3½ cups of mixed veggies. Quarter the cabbage and immerse it in a bowl of warm water.

https://www.teaforturmeric.com/hakka-noodles/
Add the chicken and stir-fry until the color changes from pink to pale, 1-2 minutes. Stir in the veggies (green onions, cabbage, carrot, onion, and bell peppers). Sprinkle in ¼ tsp sea salt. Stir-fry for 5 minutes, until the cabbage is wilted and the vegetables are tender. Add the noodles, sauce, and vegetable stock.

https://myvegetarianroots.com/street-style-hakka-noodles/
Using fork, slowly loosen up the noodles in the water without breaking them. Cook them on boiling water for 2-3 minutes. Drain it in a strainer and rinse them with cold water to stop the cooking process. Keep them in the strainer and drizzle 1 tbsp of oil to cold cooked noodles to prevent them from sticking with each other.

https://www.nehascookbook.com/veg-hakka-noodles-recipe-street-style-veg-hakka-noodles-how-to-make-veg-hakka-noodles/
Veg hakka noodles are a popular Chinese recipe prepared with a combination of noodles with vegetables and sauces. To cook these noodles, you have to simply boil them in boiling water, drain out the water and then toss them with your favorite veggies and sauces.

https://www.loveandlemons.com/veggie-noodles/
Butternut squash noodles: Look for a squash with a long neck. Chop off the fat, seedy base of the squash and save it for another use (see suggestions in the post above). Peel the squash and use a spiralizer to make noodles. Beet noodles: Look for a large beet. Peel off the skin and use a spiralizer to make noodles.