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Hakka Mushrooms with Rice Noodles | Mushroom Rice Noodles | Indian style Vegetarian Stir-fried Noodles |

Name: Hakka Mushrooms with Rice Noodles | Mushroom Rice Noodles | Indian style Vegetarian Stir-fried Noodles |
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Ingredients: 1 cup mushrooms (khumb) , cut into quarters; 2 tsp oil; 1 1/2 tsp finely chopped garlic (lehsun); 1/2 cup finely chopped spring onions whites; 2 tsp soy sauce; 1 tbsp finely chopped green chillies; 1 1/2 tsp cornflour dissolved with 1 tbsp cold water; salt to taste; 1/4 cup finely chopped spring onion greens; 1 tsp sugar

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Tarla Dalal

26 April, 2014

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हक्का मशरुम्स् विद राईस नूडल्स् रेसिपी | मशरूम राईस नूडल्स | भारतीय शैली शाकाहारी हलचल-तले हुए नूडल्स | - हिन्दी में पढ़ें (Hakka Mushrooms with Rice Noodles in Hindi)

Table of Content

About Hakka Mushrooms With Rice Noodles

Ingredients

Methods

Nutrient values

Hakka Mushrooms with Rice Noodles | Mushroom Rice Noodles | Indian style Vegetarian Stir-fried Noodles |

Crafting Indian-Style Hakka Mushrooms with Rice Noodles

This recipe for Hakka Mushrooms with Rice Noodles (Indian-style Vegetarian Stir-fried Rice Noodles)offers a delightful fusion of Asian techniques with Indian flavors, creating a wholesome and satisfying vegetarian meal. The dish centers around tender rice noodles and earthy mushrooms, brought together with a vibrant array of aromatics and sauces. It's a quick, flavorful stir-fry that can be enjoyed as a light lunch, a side dish, or a fulfilling dinner, perfect for those seeking a tasty and healthy alternative to heavier noodle preparations.

Preparing the Rice Noodles for Perfection

The first step in creating this delicious dish is to prepare the rice noodles. Unlike some noodles that require boiling, these are simply placed in a pan and submerged in 2 cups of boiling water. The pan is then covered and the noodles are left to soften for 8 to 10 minutes. This gentle soaking method ensures the noodles become perfectly tender without getting mushy, maintaining their delicate texture which is crucial for a good stir-fry. Once softened, they are set aside, ready to absorb the rich flavors of the stir-fry.

Building the Aromatic Base

The foundation of any great stir-fry lies in its aromatic base. For this Hakka-style dish, oil is heated in a broad non-stick pan, creating the perfect canvas. Finely chopped garlic (lehsun) and the crisp whites of spring onions are then added to the hot oil. These are sautéed on a medium flame for just 1 minute, allowing their pungent and slightly sweet aromas to develop without burning. This brief sautéing mellows their raw edge and releases their fragrant oils, setting the stage for the mushrooms.

Infusing Flavor with Mushrooms and Soy Sauce

Once the aromatics are fragrant, the star of the dish, mushrooms (khumb), cut into quarters, are introduced to the pan. Along with the mushrooms, soy sauce is added, providing a crucial umami depth that is characteristic of Hakka-style preparations. This mixture is then sautéed on a medium flame for an additional 2 to 3 minutes. During this time, the mushrooms begin to release their moisture and absorb the savory notes of the soy sauce, softening beautifully and becoming incredibly flavorful, adding a hearty texture to the dish.

Creating the Silky Sauce

To bring all the flavors together and create a light, silky coating for the noodles, a few more ingredients are added. Finely chopped green chilies are stirred in, offering a controlled burst of heat. A mixture of cornflour dissolved in cold water is then poured in, acting as a thickening agent. Along with this, salt and an additional 1/4 cup of water are added. This mixture is stirred continuously and cooked on a medium flame for just 1 minute, allowing the sauce to thicken slightly and evenly coat the mushrooms and aromatics, ensuring every bite is rich with flavor.

The Grand Finale: Combining and Serving

The final steps bring everything together to complete the Indian-style Vegetarian Stir-fried Rice Noodles. The softened rice noodles are added to the pan, along with vibrant spring onion greens and a touch of sugar. The mixture is then tossed lightly to ensure all components are evenly coated with the savory sauce. This final toss and a quick cook for just 1 more minute on a medium flame allow the noodles to absorb the flavors and heat through. The result is a vibrant, aromatic, and perfectly balanced noodle dish that should be served hot to best enjoy its fresh flavors and satisfying textures.

Ingredients

for Hakka Mushrooms with Rice Noodles

1 cup mushrooms (khumb) , cut into quarters

1 cup rice noodles

2 tsp oil

1 1/2 tsp finely chopped garlic (lehsun)

1/2 cup finely chopped spring onions whites

2 tsp soy sauce

1 tbsp finely chopped green chillies

1 1/2 tsp cornflour dissolved with 1 tbsp cold water

salt to taste

1/4 cup finely chopped spring onion greens

1 tsp sugar

Method

for Hakka Mushrooms with Rice Noodles

Place the rice noodles in a pan and pour 2 cups of boiling water over them. Cover and keep aside for 8 to 10 minutes or till the noodles are soft. Keep aside.
Heat the oil in a broad non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for 1 minute.
Add the mushrooms and soy sauce and sauté on medium flame for another 2 to 3 minutes.
Add the green chillies, cornflour-water mixture, salt and ¼ cup of water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the noodles, spring onion greens and sugar, toss lightly and cook on a medium flame for 1 more minute.
Serve hot.