This is a perfect “warm your belly” spicy bowl of noodles with flavors from a typical Indian kitchen. It doesn’t get better than this in terms comfort food.
1 pound hakka noodles (available in Asian markets, made of rice; you can substitute with angel hair pasta or regular rice noodles)
3 Indian green chillies (I used the small green Indian chilli; you can substitute a serrano or a jalapeño which are less spicy)
1″ piece ginger, finely chopped
4 cloves garlic, finely chopped
1 tbsp dried mint
1/2 tsp cumin powder
1 tsp coriander powder
3/4 tsp turmeric powder
1/2 tsp red chilli powder (optional – add only if you like really spicy food)
3 tbsp canola oil
1 large red onion, diced
2 large tomatoes, diced
2 tbsp tomato paste
1 tsp garam masala
2 large potatoes, sliced into long 1/4 inch strips
1 cup frozen green peas (thawed)
2 medium zucchinis, chopped into small pieces
2 cups fresh baby spinach, roughly chopped
2 tsp salt
1/2 cup water
3 tbsp cilantro, finely chopped
In large sauté pan, heat oil over medium heat. Add the chopped garlic, ginger, chillies, mint, and let cook for 30 seconds. Next add the cumin, coriander, turmeric and red chilli powders and sauté for another 15 seconds. Add the chopped onion and cook until it turns pink and translucent, about 3-4minutes.
Add the tomatoes, tomato paste, garam masala and mix this well together. Cook for about a minute. Now add 1/4 cup of water, peas, potatoes, and 1 tsp of salt. Mix this all together, cover the pan, drop the heat to low and cook for 20 minutes.
In the meanwhile, cook the hakka noodles in salter boiling water per package instructions. Keep this slightly undercooked as it will continue cooking in the sauce later. Drain the noodles set aside to cool down in a large oiled baking pan. Spread the noodles out evenly.
To the veggie mixture, add the chopped zucchini, spinach and the remaining tsp of salt. Add the remaining 1/4 cup water, and cook uncovered for another 15 minutes.
Pour the veggie/sauce mixture over the hakka noodles in the baking pan.mix well together so the veggies and the sauce coat the noodles evenly through.
Toss in the chopped cilantro and serve hot.