Vegetarian Hakka Noodles also called a Chow Mein in many parts of India is a very Indian Chinese adaptation of the recipe. The first time I had these was in the Chinese town of Kolkata. I was blown into a fantasyland and after that I have continued to make it just like how they do. The only difference is I have loaded it with lots of vegetables to make it more nutritious.
To begin making the Vegetarian Hakka Noodles recipe, first cook the noodles according the instructions in the package
Cool, the noodles immediately by running it under cold water. This stops the cooking process and prevents the noodles from getting too soft and soggy
Add a tablespoon of oil to the cooled noodles and keep aside
Heat oil in a large frying pan on high heat; add ginger, sliced onions, spring onions, carrots, beans, bell peppers, cabbage, soy nuggets and sauté on high until it has a cooked and crisp texture. Stirring on high heat cooks the vegetables faster and also helps it retain color and a subtle crispness
Stir in the cooked noodles, black pepper and the sauces if you plan to add. Stir on high until all the vegetables get blended well with the noodles
Serve the Vegetarian Hakka Noodles as a meal of its own or along with Gobi Manchurian