Hakka Noodles and Watermelon Salad

As kids my brother and I would always pester my mom to make noodles. We loved the way she made them and we called it ‘oily noodles’.  We all know Maggie is made with water and sometimes we don’t even toss in vegetables and somehow that has never gone down well with me and we called those noodles ‘water noodles’. I love noodles with crunchy vegetables with a hint of pepper and garlic and a side of sweet salad. The salad recipe that I have provided below usually has feta cheese in it but we improvised it with paneer.

Putting up a cutting board picture after ages!!!

In the lockdown the one thing we’ve been assured are fresh fruits and vegetables. I am extremely thankful for that. I made these noodles under my mother’s watchful guidance and she has approved the taste and hence it can go on the blog. If you want to make a complete meal out of it I’d like to recommend having it with any of these 👉Gobi Manchurian /Soya Chunk Manchurian /Honey Chilli Potato / ChilliPaneer

Ingredients:

Like the jingle says, "Ching's khao...noodles banaooo... ching's khaoooo..."

For noodles:

• 5 big cloves of garlic
• 1 big onion
• 1 big capsicum
• 1 big carrot
• ¼ piece of a cabbage
• 1 ½ tsp Red chilli sauce
• 1 ½ tsp Green chilli sauce
• 1 tbsp Schezwan chutney
• 1 ½ tbsp Dark Soya sauce
• 2 tbsp tomato sauce
• 3 tbsp oil + 1tsp oil
• 1 tsp oregano
• 1 tsp garlic powder
• 3/4^thtsp pepper powder
• 6 cups of water
• 3 packs of Hakka noodles
• Salt

For water melon salad:

• ½ a water melon (We had a big water melon)
• 100 gms paneer.
• Almonds and cashews (As per preference)
• 1 tbsp butter
• ½ tsp pink salt
• ½ tsp pepper powder

Method:

Prepping the noodles:

The noodles in hot water.

1. In a deep vessel add water, 1 tsp oil and a little salt and bring water to a boil on high flame. Once water boils simmer the flame and add the noodles in it (You can crush the noodles or add it as is.).

2. On a low flame let the noodles cook for about 7 to 10 minutes (You’ll know it is done when you pull out a strand and it easily cuts with a spoon or if you throw it against a tiled wall and the noodle sticks.).

3. Once done, take it off the flame and drain out the water in a colander and hold the noodles under running cold water and then drain all the excess water.

Prepping the vegetables:

Yumyum crunchum in the making.

4. While the water is boiling julienne the vegetables.

5. Place a big kadai on medium flame and add oil and garlic. Then add onions and wait till they turn slightly pink. Once they turn pink add the carrots sauté for about 5 minutes then add the capsicum and cabbage and continue sautéing for 3 minutes.

6. Simmer the flame and add all the sauces and mix well.

7. Now add all the powders and mix well.

8. Once you’ve added the sauces, taste the vegetables and accordingly add salt.

9. Now add the noodles and mix well and turn off the flame.

When the noodles met the crunchy vegetables, it was indeed like a match made in heaven.

Watermelon Salad:

What do you get when paneer and watermelon combine? Funeer!
Okay one more, What do you get when you add nuts to Funeer? Nutty Funeer.
(I blame it on the lockdown.)

1. Dice the watermelon and paneer.

2. In a pan heat butter and add the diced paneer and let it turn to a nice mellow golden brown.

3. In a bowl add the diced watermelon and buttered paneer.

4. Add nuts, salt and pepper and mix well.

5. You can either serve it chilled or at room temperature.

Notes:

• Do not overcook the noodles and vegetables.
• You can add grated ginger too.
• For the salad you can add lemon too. I didn’t add the lemon as the watermelon and paneer tasted really sweet and I didn’t want to add a tang to it.