Sunday, September 19, 2010

Green Vegetable Hakka



You know I love Indo-Chinese. But I have several complaints against the generic hakka noodles sold at all these places. I don't like cabbage, I can't stand capsicum and I wish they wouldn't put any carrots in my noodles. And while we are it, couldn't they cut the noodles a little shorter so I'm not twirling them on my fork forever.

I guess no one else's gonna make their noodles to suit my preference, so I ended up making my own. And for the first time, thanks to ecurry, I got noodles that are a pretty close approximation of the neighborhood Chinese joint. I, of course, skipped the vegetables in the original recipe and went for spinach, broccoli and asparagus. For everything else, look at the original version.

6 comments:

Srimathi said...

Hi Simran,

I love Indo chinese too. The noodles look yum. I just had maggie for dinner.






Dr.Sameena Prathap
said...

Hi Simran,

the noodles look so delicious...

Dr.Sameena@

www.myeasytocookrecipes.blogspot.com
www.lovelypriyanka.blogspot.com

jayasri said...

Hi simran, I love Indo-chinese too, I too use Hakka noodles, but I love all my capsicums, carrots, beans everything in it, this is so different I will try this once let's see how my kids love it and will let you know

Avanika [YumsiliciousBakes] said...

Oh I love Indo-Chinese off the road the most!! But I rarely eat the vegetarian versions, so no carrots or cabbage to deal with :) Yours looks amazing!

Soma said...

Glad you liked it Simran! Thanks for the mention.

Soma-www.ecurry.com

Bharti said...

That looks GOOD!