Prep Time15 minutes
Cook Time15 minutes
Vegetable Butter Hakka Noodles – Indo Chinese preparation for Chinese food lovers. As the Chinese preparation is made in the Indian way, it is called an Indo Chinese dish.
Presently, most people like Chinese dishes both at home and dine out.
In my childhood like other children, I was also very much fond of Chinese food especially Chowmein ( Noodles) and chilli chicken/prawn/fish. I like both Hakka and gravy noodles. In fact, I was mad at noodles than rice.
Presently, I use Chinese Tarka in some Indian dishes. Really the flavour of any Chinese dish is mouth-watering. What will children do if we grownups can’t handle greed for Chinese food?
My elder sister does not like Chinese food as compared with me. In my college life, we often go out for refreshments. I intentionally ordered noodles and obviously, she couldn’t finish her plate. I took her plate after finishing mine.
Ingredients used in Vegetable Butter Hakka Noodles
The right choice of noodles is very important. There are a variety of noodles available in the market. I used Ching noodles for better results.
Choice of good company butter is another important matter. This dish is basically prepared with butter. Thus its name is Butter Hakka Noodles. I always prefer to use Amul butter.
Colourful bell peppers are very much beneficial for our health. It contains vitamins C, A, B6, K1. It is good for our eye health, anaemia prevention.
Orange fresh carrot has vitamin A which is very helpful for our eyes. It also contains vitamin K, C, iron, calcium and potassium. Carrot is helpful for cancer prevention, immunity boost up, bones strengths and constipation problem.
Green chilli, onion, garlic, ginger, green onion stalk and beans have immense nutritional values and health benefits.
The right choice of non-stick wok pan is required for tossing.
Tips for Vegetable Butter Hakka Noodles
⇔ I use adequate butter for the taste. Good quality butter is the main ingredient.
⇔ The similar shape of all vegetables makes the texture alluring.
⇔ Consumption of black pepper changes the flavour.
People who like multicuisine dishes may also like Chilli Garlic Fish.
Equipment Used – Hawkins Futura Nonstick Induction Compatible Stir-Fry Wok.
- Daily Value*
Vegetable butter Hakka noodles are a Chinese recipe in an Indian way. This is a non-spicy recipe. No sauce is used in this preparation. Maintain the shape of vegetables in a similar manner to look better.
Take a non-stick saucepan. Add 3 cups of water and heat it.
Add noodles into the water and boiled them. Add 1 tablespoon of any vegetable oil and stir well. The noodles do not stick to each other by using the oil.
Drain the noodles and wash under the running tap water. Keep aside the noodles.
Chopp all vegetables including onion, garlic, ginger, green onion stalk and green chilli. Wash all vegetables by using Nim wash.
Take a non-stick deep wok pan. Add butter and heat it.
Add garlic and ginger to the heated butter. Saute for 1 minute till the colour of garlic and ginger is changed.
Add onion and green chilli and saute until the onion looks golden brown.
Add all vegetables except green onion stalk and salt. Mix well so that all ingredients are evenly mixed with butter. Cook on high heat for 2 minutes.
Cover the wok pan with a lid and cook for 3 minutes on a low flame.
Add noodles to the cooked vegetables and toss for well mixing. Cover the pan and cook for 3 minutes on a low flame.
Add black pepper and cook for 2 minutes on a high flame.
Garnish the Vegetable Butter Hakka Noodles with green onion stalk.
Serve it either any side dish like Veg Manchurian, Chilli Paneer or its own.
As this is a Chinese preparation in the Indian way, we can call this recipe an Indo Chinese dish. The texture and flavour of this preparation are too yummy and mouth-watering. Kids like this dish due to the taste of butter. I hope you like the food as much as I did. So give it a shot at home and let us know how it goes.
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