I love noodles....who doesn't?! But I love hakka noodles more than the instant ones.For Chilli Garlic Noodles, traditionally chilli oil is used to give the pungent flavour and taste but here I have used chilli paste sauted in oil to replicate the taste and it came out so good that we all loved it so much.Though I don't enjoy spicy food this noodles is sure an exception.Don't go by the look and color of the noodles, it is fiery hot and flavourful!
Cook with required salt.Cook until noodles turn soft yet firm enough to bite into.Don't mush it up.Rinse it immediately in cold water to avoid the noodles from further cooking.Drain water using a colander.Toss the noodles in little oil and set aside.
In a pan heat oil - add chopped garlic and spring onion white part, saute for a minute.Keep the flame in medium high flame.
Add soya sauce,vinegar and chilli paste.
Cook in high flame for a minute.Adjust salt if required.Finally add cooked noodles and give a toss.
Toss till the sauce coats the noodles evenly.Add remaining spring onion and switch off.
Serve hot with your choice of side dish or any manchurian.
You can add chopped onions if you prefer.
Sauteing in high flame gives a nice smoky flavour and also helps retain its crunchiness without the raw smell.
Cook noodles perfectly not too mushy or undercook it.It should be soft yet slightly crunchy enough to bite.
If you dont have chilli paste, just soak 2 red chillies in hot water for 15mins then grind to a coarse paste.
Alternatively you can add schezwan sauce too instead of red chilli paste.