Crunchy Veg Crispy Noodles: A Flavorful Twist to Stir-Fried Goodness

Introduction: 

Veg Crispy Noodles is a delightful and crunchy dish that elevates the classic stir-fried noodle experience with a medley of crispy vegetables and a burst of flavorful sauces. This Indo-Chinese creation brings together the crispiness of fried noodles with a colorful assortment of vegetables, creating a dish that's both visually appealing and delicious. Follow this recipe to bring the perfect balance of textures and tastes to your table with Veg Crispy Noodles.

SOURCE

Ingredients:

For the Noodles:

200 grams Hakka noodles

Water for boiling

1 tablespoon oil

Salt to taste

For the Crispy Vegetables:

1 cup mixed vegetables (carrots, bell peppers, cabbage, beans), julienned

1/2 cup cornflour

Salt and pepper to taste

Oil for deep frying

For the Stir-Fry:

2 tablespoons oil

1 tablespoon ginger, finely chopped

1 tablespoon garlic, minced

1 onion, thinly sliced

1/2 cup spring onions, sliced

2 tablespoons soy sauce

1 tablespoon chili sauce

1 tablespoon tomato ketchup

Salt and pepper to taste

Instructions:

Prepare the Noodles:

Boil Hakka noodles in a pot of salted water according to package instructions.

Once cooked, drain and rinse under cold water. Toss with 1 tablespoon of oil to prevent sticking.

Prepare the Crispy Vegetables:

In a bowl, coat the julienned vegetables with cornflour, salt, and pepper.

Heat oil in a pan for deep frying. Fry the coated vegetables until golden brown and crispy. Remove and set aside on a paper towel to drain excess oil.

Stir-Fry the Vegetables:

Heat 2 tablespoons of oil in a wok or large pan over medium-high heat.

Add finely chopped ginger and minced garlic. Sauté for a minute until aromatic.

Add thinly sliced onions and cook until translucent.

Stir in the crispy vegetables and sliced spring onions. Toss for 2-3 minutes until the vegetables are well-coated.

Combine Noodles and Crispy Vegetables:

Gently add the boiled noodles to the wok with the stir-fried vegetables.

Toss everything together, ensuring the noodles are well-mixed with the crispy vegetables.

Prepare the Sauce:

In a small bowl, mix soy sauce, chili sauce, tomato ketchup, salt, and pepper.

Pour the sauce over the noodles and vegetables. Toss thoroughly to coat everything evenly.

Finish the Dish:

Continue stir-frying for an additional 2-3 minutes until the noodles are heated through and well-coated with the sauce.

Taste and adjust the seasoning if needed.

Serve Hot:

Garnish with additional spring onions for freshness.

Serve Veg Crispy Noodles hot, and relish the delightful fusion of crunchy vegetables and flavorful noodles.

Tips:

Customize the vegetables according to your preference.

For extra heat, add more chili sauce or a dash of hot sauce.

Conclusion: 

Veg Crispy Noodles bring a crunchy and savory twist to the beloved stir-fried noodle experience. Whether enjoyed as a standalone dish or as a complement to other Indo-Chinese favorites, this recipe promises a satisfying and delightful dining experience. Embrace the crispy goodness and rich flavors in every bite of homemade Veg Crispy Noodles!