Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil.
Add the hakka noodles and cook according to the package instructions.
When noodles are cooking, rinse and chop all the veggies or you can chop them before you start cooking noodles.
Drain and rinse noodles in running water, so that the noodles stop cooking.
Then add toasted sesame oil and gently mix, so that the oil gets evenly coated on them.
Set the cooked noodles aside.
Heat oil in a wok or kadai or a frying pan.
On medium-low to medium heat, first add the dry red chilies and garlic.
Saute for a minute, then add the finely chopped spring onions and french beans
Increase the flame a bit and stir fry for 3 minutes. For non-stick frying pans, keep the heat to medium and for cast iron or carbon steel pans or wok, use medium-high to high heat.
Add the mushrooms, carrots, bell pepper (capsicum) and celery.
Stir fry all the veggies on a high flame till they start getting slightly browned from the edges. This will take about 5 to 6 mins after adding the carrots.
Add soy sauce and mix well.
Add noodles and toss it well and stir fry for a minute on high heat.
Season with salt and pepper. Also, add rice vinegar or white vinegar. Continue to toss and cook on a high flame for a minute.
Toss the whole mixture well and add the chopped spring onion greens or garnish with spring onions while serving.
Serve hakka noodles plain or accompanied with manchurian curry or gobi manchurian or chilli mushroom.
* Cooking mushrooms: The mushrooms have to be chopped fine, so that they cook quickly on a high heat while stir frying. Since mushrooms are used in this recipe, there is quite some moisture while stir frying the veggies which won't be there if mushrooms are not added. You may have to reduce the time of stir frying if not using mushrooms.
Chopping veggies: The veggies have to really chopped fine or cut into julienne or shredded as all the stir frying is done at a high heat in a less time.
Cooking noodles: Boil noodles till they are al dente – meaning have a slight bite to them. The noodles are later stir fried on a high heat which cooks them again. You don’t want to have an overcooked or pasty hakka noodles.
For non-sticky noodles: Rinsing the cooked noodles in fresh water very well stops the cooking process and removes the starch. Tossing the cooked noodles with some oil gets rid of the stickiness from them.
Frying pan or Wok: Make sure to use a wok or kadai or a frying pan with handles, so that you keep on moving the pan when tossing and stir frying noodles. Cast iron or carbon steel pans work great for stir frying on high heat but you can easily make hakka noodles in a regular Indian kadai or even a frying pan.
Authentic Chinese flavors: Though these ingredients can be skipped, but to get an authentic Chinese style taste and flavor, I recommend adding toasted sesame oil, celery and rice vinegar or rice wine which make a lot of difference to the final dish. You can add all or either one of them.
Stir frying: Usually in restaurants and street stalls, the ingredients are stir fried on a very high heat which gives that smoky flavor to the dish. In a regular home kitchen it is difficult to replicate such a high heat. So you can use a medium to medium-high or high heat of your burner stove and make the recipe. For non-stick pans, stir fry on medium heat.
Gluten-free options: Use gluten-free noodles and tamari or bragg liquid aminos.