This is a no fuss recipe, my own creation. Feel free to add / minus / substitute the vegetables. The key ingredient is the vindhial masala paste.
• 200 grams Hakka Noodles (I used
• 2 Eggs, scrambled
• 1 carrot, julienned
• 100 gms broccoli florets
• 4 baby corns, sliced fine
• 2 small spring onions, julienned (keep
the green leaves separately)
• 6 chicken sausages, chopped
• 1 tsp pepper
• 3 tbsp of vindhial masala paste (see
• 1 tbsp oil
• Salt (1 tsp to toss the noodles; 2 tsp
to boil the noodles)
• Water (1 liter to boil the noodles)
Vindhial Masala to be ground in vinegar
• 12 Kashmiri chillies
• 7 Bedgi chillies
• 2 tsp Jeera / cumin
• 2 1/2 tbsp garlic ginger paste
• Salt to taste
• Pinch of sugar (optional)
• Vinegar (1/8 cup approximately)
Grind the ingredients listed under ‘Vindhial Masala to be ground in vinegar’ to a fine paste and set it aside. This can be stored in the fridge. It is a versatile paste and can be used to fry meat, fish among other things.
In a large vessel add a litre of water, 2 tbsp oil and 2 tsp salt. Let it come to a boil. Then add the noodles. After 5 minutes, check if the noodles are cooked. If they are cooked, strain the noodles using a strainer. Let the water drain completely. Transfer the noodles into a wide plate and keep it aside to cool. Placing the noodles in a wide plate will allow the noodles to cool faster and prevent it from getting further cooked.
In a Wok/Pan heat some oil, set the flame to medium. Once the oil is hot, add onions, carrots and broccoli florets, baby corn and stir fry for 5 minutes and set aside.
In the same Wok/Pan add chicken sausage and fry for 5 minutes. Set aside. Beat eggs and pour them in the Wok/Pan and scramble it. Set it aside.
Add the vegetables and vindhial masala paste. You can adjust this to your preference. I used 3 tbsp. You might prefer less or more. Cook for 5 minutes till the rawness of the masala is cooked. Add chicken sausage and eggs. Toss for 2 minutes.
Now add the Noodles, Salt and Pepper. Toss it on high flame until all the Noodles and vegetables are mixed. Check for salt and spice. Adjust.
I like a crunch to the vegetable. If you prefer it that way, turn off the heat. Or cook until the vegetable is done. Garnish with spring onions.