Disclaimer: I am not a nutritionist or a dietician, I am doing what is best for my kid to create a balanced lunch.
KIDS LUNCH BOX #56 – Veg Hakka Noodles + Guacamole + Corn Chips
Some kids school lunch box ideas to try…
- Spinach Corn Sandwich + Orange + Almonds & Pistachios
- Carrot Rice + Cucumber + Fruittellas
- Spinach Coin Dosa + Peanut Chutney + Pineapple
- Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
- Avocado Parathas + Beetroot Kurma + Mini Pretzels
Here is what I packed for school lunch…
LUNCH – Veg Hakka Noodles – I have prepared this chow mein in the instant pot pressure cooker but I have also shared the stovetop method in the blog. Here is the Recipe Link for Veg Hakka Noodles.
Tried this recipe?Don’t forget to give a ★ rating below
Instant Pot Vegetable Hakka Noodles
Vegetable Hakka Noodles or Vegetable Chow Mein is a delicious Indo-Chinese noodles made by tossing boiled noodles and stir fried vegetables in Chinese sauces
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
For Sauteeing Veggies:
- 2 tablespoons sesame oil
- 3 cloves garlic minced
- ½ inch ginger minced
- ½ cup sweet onion finely chopped
- 1 cup carrot julienned
- ½ cup green beans sliced diagonally
- 1 cup cabbage thinly sliced
- 1 cup colored bell pepper thinly sliced
- 1 cup snow peas trimmed
- black pepper salt to taste
For Instant Pot Noodles:
- 3.5 cups water or vegetable broth
- 2 tablespoon dark soya sauce
- 1 tablespoon red chili sauce or sriracha sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar or apple cider vinegar
- 16 oz hakka noodles i used Chings secret brand
- salt, black pepper for taste
For Garnish:
- ¼ cup spring onion (green onion or scallion) chopped
- 1 tablespoon toasted sesame seeds
Instructions
Instant Pot Method:
For Sauteeing Veggies :
- Firstly chop all the vegetables and keep them ready.
- Turn on SAUTE mode on Instant Pot. Once hot, add one tablespoon oil, minced ginger, and garlic, and saute for a few seconds.
- Then add all the veggies (onion, carrot, green beans, bell pepper, cabbage, snow peas), salt, and black pepper powder.
- Stir and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.
- Once ready, turn off the saute mode and take out the veggies into a bowl.
Making Veg Hakka Noodles in Instant Pot:
- Add water or veggie broth, sauces like soya sauce, red chili sauce, tomato ketchup, vinegar, salt (If needed). Stir well.
- Break the noodles (or spaghetti) into half or pieces and spread in the pot. Push the noodles into the liquid.
- Close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes for Al dente.Do QPR (Quick Pressure Release) (do not do the natural release it will cause the noodles to overcook). If you like softer noodles, pressure cook for just 5 minutes.
- Stir and separate the noodles if you have any clumps. Carefully stir the noodles and the sauce with the tongs. There is a possibility of some leftover water in the pot. However, they get absorbed as you stir the noodles. I did not have any water left.
- Add stir-fried veggies, adjust the salt and pepper and mix carefully. Cover with lid and rest for 2-3 minutes.
Final Garnishing:
- Sprinkle sliced spring onions and sesame seeds just before serving.
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
How to make Veg Hakka Noodles on Stovetop
- Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are done cooking.
- Spread noodles on a large flat surface and drizzle some oil, toss so that the noodles get lightly coated with the oil and don’t stick to each other. Keep it aside.
- Heat a large wok or wide bottom pan on medium high heat and add 2 tablespoon sesame oil.
- Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
- Next add all of your veggies, increase the heat to high and saute for 2-3 minutes. Veggies should be almost cooked and remain crunchy but not mushy.
- Once veggies are cooked, reduce heat to medium low and add in the soy sauce, red chili sauce, tomato ketchup, vinegar and sugar. Stir well to incorporate all ingredients together.
- Stir in the boiled noodles and carefully toss the noodles so that they are well coated with the sauce and the veggies.Adjust salt and black pepper.
- Remove from heat, serve hot garnished with sliced spring onions and sesame seeds.
Variations for making Veg Hakka Noodles
- Boil veg hakka noodles according to the package directions. Drain and rinse the noodles under cold water after they are cooked.
- Spread noodles on a large flat surface and drizzle some oil, toss so that the noodles get lightly coated with the oil and don’t stick to each other. Keep it aside.
- Heat a large wok or wide bottom pan on medium-high heat and add 2 tablespoons sesame oil.
- Once the oil is hot, add the minced ginger, garlic and stir until the raw smell of garlic has disappeared.
- Then add all of your veggies, increase the heat to high and saute for 2-3 minutes. Veggies should remain crunchy, so do not overcook.
- Once veggies are cooked, reduce heat to medium-low and add in the soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar. Stir well to incorporate all ingredients together.
- Add the boiled noodles and carefully toss them so that they are well coated with the sauce and the veggies. Adjust salt and black pepper.
- Remove from heat, serve veg hakka noodles recipe hot garnished with sliced spring onions and sesame seeds.
Tips for making Veg Hakka Noodles:
- Do not overcook noodles otherwise, they will turn mushy and soft.
- Try to use low sodium soya sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos replaces the soy sauce and it’s the best!
Nutrition
Calories: 457kcalCarbohydrates: 24gProtein: 8gFat: 10.2gSaturated Fat: 1gSodium: 1671mgPotassium: 504mgFiber: 5gSugar: 8gVitamin A: 3780IUVitamin C: 74.2mgCalcium: 50mgIron: 2mg
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight
SNACK – Guacamole – In a large bowl, combine the mashed avocados, onion, chili, cilantro, lime juice, salt, and pepper. Stir well. Do not add tomato it will release water when stored for long.
SNACK – Corn Chips – Got these store brought corn chips from traders joe.
Prep Work For The Previous Evening
- You can cut veggies for veg chow mein previous day itself.
Notes
- Always add lime juice to guacamole else it will turn black
- Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free and is easily available on Amazon. Do not use plastic lunch boxes to your kids, they are toxic.
- You can increase or decrease quantity based on your child’s appetite.
Leave a Reply