Indo ChineseStarterVegetarian

Chinese Spiced Noodle Cutlets Recipe

Name: Chinese Spiced Noodle Cutlets Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indo Chinese
Ingredients: 150 grams veg hakka noodles; 1 onion - finely chopped; 1 carrot (gajjar) - peeled and finely chopped; 1/2 green bell pepper (capsicum) - finely chopped; 2 tablespoons spring onion greens - finely chopped; 1 inch ginger - finely chopped; 4 cloves garlic - finely chopped; 1 teaspoon black pepper powder; 1 teaspoon coriander powder (dhania); 3 tablespoons corn flour; 2 tablespoons coriander (dhania) leaves - chopped; 2 tablespoons sunflower oil - to shallow fry; salt - to taste

A vegetarian Indo Chinese recipe with veg hakka noodles, onion - finely chopped, carrot (gajjar) - peeled and finely chopped. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

655kcal

Estimated Cost

₹325-475

Carbs75g

Protein44g

Fats20g

Servings Scaler

Instructions

15 steps

1
To begin making Chinese Spiced Noodle Cutlets Recipe, boil the noodles according to the instructions on the pack and drain
veg hakka noodles(150 grams)
2
Soon after draining, pass it under running water to stop from over cooking
3
Drizzle some oil and toss the noodles
veg hakka noodles(150 grams)
4
Keep aside
5
Into a preheated kadai add some oil and add in the ginger, garlic, onions and saute till the onions turn translucent
onion - finely chopped(1)tablespoons spring onion greens - finely chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)
6
Once the onions have turned translucent add in the carrot, capsicum and salt to taste and saute till the vegetables are cooked yet firm
onion - finely chopped(1)carrot (gajjar) - peeled and finely chopped(1)tablespoons spring onion greens - finely chopped(2)salt - to taste
7
Once done add the black pepper powder and coriander powder and saute till well combined
green bell pepper (capsicum) - finely chopped(1/2)black pepper powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)
8
Turn off the heat and let the vegetables cool
9
Once cooled combine the noodles with the vegetables and add little corn flour at a time to bring everything together
veg hakka noodles(150 grams)tablespoons corn flour(3)
10
Take handful of the noodles and vegetables and roll into balls and later flatten these and shape them into cutlets
veg hakka noodles(150 grams)
11
Keep them on a plate
12
If your hands get sticky, simply dip them in water before rolling the cutlet
13
Heat a pan with oil, when the oil is hot place the cutlets one by one on the tawa and shallow fry them on both sides till they turn brown
tablespoons sunflower oil - to shallow fry(2)
14
Once done darin them on an oil absorbent paper and serve the Chinese Spiced Noodle Cutlets Recipe with a lemon wedge and tomato ketchup
15
Serve Chinese Spiced Noodle Cutlets Recipe with Oats Almond Apple Date Smoothie Recipe as an after school snack

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Recipe Source: archanaskitchen.com

Indo ChineseStarterVegetarian

Chinese Spiced Noodle Cutlets Recipe

A vegetarian Indo Chinese recipe with veg hakka noodles, onion - finely chopped, carrot (gajjar) - peeled and finely chopped. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time40 min

Calories

655kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

75g(46%)

Protein

44g(27%)

Fats

20g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

15 steps

1
To begin making Chinese Spiced Noodle Cutlets Recipe, boil the noodles according to the instructions on the pack and drain
veg hakka noodles(150 grams)
2
Soon after draining, pass it under running water to stop from over cooking
3
Drizzle some oil and toss the noodles
veg hakka noodles(150 grams)
4
Keep aside
5
Into a preheated kadai add some oil and add in the ginger, garlic, onions and saute till the onions turn translucent
onion - finely chopped(1)tablespoons spring onion greens - finely chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(4)
6
Once the onions have turned translucent add in the carrot, capsicum and salt to taste and saute till the vegetables are cooked yet firm
onion - finely chopped(1)carrot (gajjar) - peeled and finely chopped(1)tablespoons spring onion greens - finely chopped(2)salt - to taste
7
Once done add the black pepper powder and coriander powder and saute till well combined
green bell pepper (capsicum) - finely chopped(1/2)black pepper powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(2)
8
Turn off the heat and let the vegetables cool
9
Once cooled combine the noodles with the vegetables and add little corn flour at a time to bring everything together
veg hakka noodles(150 grams)tablespoons corn flour(3)
10
Take handful of the noodles and vegetables and roll into balls and later flatten these and shape them into cutlets
veg hakka noodles(150 grams)
11
Keep them on a plate
12
If your hands get sticky, simply dip them in water before rolling the cutlet
13
Heat a pan with oil, when the oil is hot place the cutlets one by one on the tawa and shallow fry them on both sides till they turn brown
tablespoons sunflower oil - to shallow fry(2)
14
Once done darin them on an oil absorbent paper and serve the Chinese Spiced Noodle Cutlets Recipe with a lemon wedge and tomato ketchup
15
Serve Chinese Spiced Noodle Cutlets Recipe with Oats Almond Apple Date Smoothie Recipe as an after school snack