We're obsessed with Hakka Noodles - one of the most beloved Indo-Chinese dishes! These noodles (and many other classic Indo-Chinese dishes) originated from the migration of Chinese settlers to India. It embodies culinary fusion and harmonizes the robust flavors of both cultures into an umami-rich dish. Our version is extra saucy and ready in 10 minutes!
Check out the video here!
Ingredients
1 tablespoon oil
Bell pepper, sliced
Carrots, sliced
Green beans, sliced
2 tablespoons Brooklyn Delhi Tomato Achaar
Choice of protein (i.e. chicken, tofu)
Method
Heat oil in a pan over medium heat. Add sliced bell peppers, carrots, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Stir in 2 tablespoons of Tomato Achaar.
If using pre-cooked protein, add it to the pan and stir until heated through. If using raw protein, cook it separately until fully cooked, then add it to the pan.
Cook Omsom Soy Garlic Saucy Noodles according to package instructions. Stir the noodles into the vegetables and optional protein. Mix everything well and serve hot.
In this recipe
