Ep 20. Vegetable Hakka Noodles Recipe

The Bombay Chef season 3 episode 20 is all about preparing the delicious and popular Indo-Chinese dish, Vegetable Hakka Noodles. Host and chef Varun Inamdar takes viewers through the steps of making this beloved recipe, starting with boiling the noodles until they are al dente. He then demonstrates how to sauté the vegetables, including bell peppers, cabbage, and spring onions, along with ginger, garlic, and chili paste.

The episode also includes tips on how to properly use a wok and create the perfect stir-fry. Chef Varun explains how to combine the vegetables and noodles in the wok and add soy sauce, vinegar, tomato ketchup, and chili sauce to create the perfect balance of flavors. He also shares some additional tips for enhancing the dish, such as adding sliced mushrooms or paneer.

Throughout the episode, Chef Varun offers helpful cooking advice and insights into the history and cultural significance of Hakka Noodles. He notes that the dish originated from the Hakka Chinese people who immigrated to India and adapted their cuisine to local tastes and ingredients. As a result, Hakka Noodles has become a beloved and staple dish in Indian cuisine, enjoyed by people of all ages and backgrounds.

In addition to the Vegetable Hakka Noodles recipe, viewers can also expect to see some other delightful and mouth-watering dishes, such as the crunchy veggie spring roll, a sweet and spicy chili garlic sauce, and a refreshing cucumber salad to accompany the noodles.

Overall, this episode of The Bombay Chef is a must-see for anyone who loves Indo-Chinese cuisine or simply wants to learn new and tasty recipes. Chef Varun offers clear and concise instructions, making the recipe accessible even for novice cooks. With his infectious enthusiasm and passion for cooking, viewers are sure to be inspired and motivated to try their hand at this delicious dish.