Chinese Veg Hakka Noodles

Chinese Veg Hakka Noodles Recipe

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Category: Main | Cuisine: Chinese

Ingredients


Hakka Noodles - 1 and 1/2 cups
Big Onion - 1/2 (finely chopped)
Garlic pods - 3 (finely chopped)
Carrot - 1 medium sized (chopped lengthwise)
Beans - 1/4 cup (roughly chopped)
Cabbage - 1/2 cup (chopped lengthwise)
Capsicum - 1/2 medium sized (chopped lengthwise)
Spring Onion - 3 tbsp (finely chopped)
Soya Sauce - 1/2 tsp
Green Chilli Sauce - 1 tsp

Method:

1. Boil the water as you do for cooking noodles and add the noodles with 1/4 tsp oil and 1/2 tsp salt.    Cook the noodles until it becomes soft.

2. Meanwhile, chop all the vegetables and keep it ready. Once the noodles got cooked, drain the water and wash it to remove the wax coating & excess starch and set aside.

3. Heat oil in a pan. Add garlic, onion and spring onion and fry until slightly browned. Now add  carrot, cabbage, beans and saute in medium flame till it shrinks in volume.Then lower the flame and saute till raw smell of the veggies leave. Finally, add capsicum and saute for a minute. 

5. Now increase the flame to high and add soya sauce and stir it. Then add green chilli sauce and keep stirring for a minute. Add required salt and pepper powder. 

6. Add the cooked noodles and give a quick stir until the noodles and veggies are blended well.

Serve hot with tomato ketchup. 

Points to be noted: 

•  I used Ching's Secret Hakka Noodles and also I recommend you to use it.
•  If you want to use Ajino motto, you can add it while adding the salt to increase the taste.
• Adding oil while cooking noodles is a must to avoid stickiness.
• Always add capsicum after all the veggies are cooked, as it gets cooked faster. Also you will not get a crunchy texture.
• Don't add more soya sauce than the above mentioned quantity as it spoils the taste of the food.