This Hakka Noodles and Chilly paneer is very special to me. Something i prepared for my dear DK and her innovative AWED Chinese event, i prepared this long back just after she announced the event, something that was the definition to the word ‘chinese food’ to me since childhood. Yes when somebody used to ask me would you like to have chinese, i would reply back Hakka noodles and chilli paneer na?, then it became hakka noodles with veg manchurian. I wanted to try out something new, some nice soup, some good gravy etc etc, but my partial self towards these two stuck me with them, my all time favorites, hakka noodles with chilli paneer.
This chilli paneer is special to me in one way, when we were kids and didnt know much about outside food, chilli paneer was what my super cool vivacious super chef aunt Sudha cooked, she is the only one in our family who taught us that treading into other cuisines is actually fine, so in some way she is an inspiration for my love for various styles of cooking. Her baby corn manchurian and chilli paneer cannot be replicated by any one, nobody can make it so accurately tempting for the indian palettes. So here goes her style of chilli paneer with the simple but my all time favorite veh hakka noodles( i like scrambled egg with this, but this is plain veg hakka noodles).
Ingredients For Hakka Noodles:
- 1 packet Chings Hakka Noodles
- 1 cup sliced onions
- 1 cup shredded cabbage
- 1 cup thinly sliced cabbage
- 1 cup thinly sliced capsicum(all green, red and yellow as per your choice)
- 3/4 cup chopped spring onions
- salt to taste
- chillli sauce to taste
- tomato ketchup to taste
- chilli garlic sauce (optional)
- soya sauce to taste
Ingredients For Chilli Paneer:
- 2 cups each of capsicum, onions, and paneer cut in similar sizes of your choice(rectangular preferred)
- 1 tsp ginger minced well.
- 1 tsp garlic finely chopped.
- 2-3 tbsp tomato ketchup
- 2-3 tbsp soya sauce
- 1 1/2 tsp cornflour
- 1 cup water
- 2 green chillies slit lengthwise
- 2 pinches ajinomoto
- For Hakka Noodles:
Cook the noodles exactly the way it is mentioned in the pack, wash it in cold water immedietely after removing from heat and let it cool on a flat container and sprinkle some oil over it.
Heat some oil in a wide pan, add 1 tsp ginger garlic paste and cook for a min, now add the onions and let it saute till translucent.
Now add all the vegetables and the salt and let it half cook(i like vegetables in noodles crunchy, if you dont like it this way let it cook completely.)
Once the vegetables are cooked add all the sauces, and mix well till the raw smell disappears. Now add the noodles to it and adjust the sauces to your taste. Remove from heat and garnish with spring onion rings. relish with chilli paneer or veg manchurian.
- For Chilli Paneer:
Heat some oil in a pan and add the mince ginger and finely chopped garlic and saute for a min.
Now add the onions and saute for another 2 mins and let it remain a little crunchy.
At this moment immedietely add the capsicums and cooks it till a little crunchy. Add the ajino moto to this.
Now add the soya sauce and tomato ketchup, please be careful with soya sauce as many dont like it in excess.
Add the paneer cubes to thid mixture.
Mix 1 tsp of cornflour with i cup of water and mix it well to a consistent texture, add thid paste to the paneer in the pan, if you want it to be a little more thich mix the remaining cornflour with some water and add it.
Let it come to a boil or heat for a minute and switch off the heat, otherwise the gravy become very thick.
Off this goes to my dear fren DK for her AWED Chinese. She has already posted the round up, but this one is only for her.