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Vegetable Hakka Noofles is an Indo-Chinese dish in which boiled noodles are pan tossed with vegetables and sauces on high heat. A special type of wok that widens at top is preferred as it conducts high heat better and is easier to toss them all together.
Ingredients:
Chinese Noodles – 2 packets (180gms each)
Carrot – 1
French Beans – 5
Cabbage, shredded – 1/2 cup
Spring Onion, chopped – 1/2 cup
Red Bell Pepper – 1
Yellow Bell Pepper – 1
Soya Sauce – 2 tbsps
Red Chilli Sauce – 1 1/2 tbsps
Green Chilli Sauce – 1 1/2 tbsps
Pepper Powder – 1 tsp
MSG/Ajino-moto – 1/2 tsp (optional)
Oilve Oil – 4 tbsps + 2 tsps
Salt to taste
Method:
- Boil 2 litres of water.
- Add the noodles and cook for 5 minutes.
- Strain out all the water and spread the cooked noodles in a broad plate.
- Add 2 tsps olive oil and mix well using 2 large forks. Set aside to cool down.
- Cut carrot, beans and bell peppers into thin slices.
- Heat olive oil in a large pan, add sliced vegetables, shredded cabbage. Saute for a few minutes until it is cooked but still crunchy.
- Now add soya sauce, red chilli sauce and green chilli sauce. Mix well.
- Add pepper powder, salt and MSG.
- Add 3/4 the quantity of chopped spring onions. Mix well.
- Now add noodles. Set flame to high and mix thoroughly using the forks.Turn off the flame.
- Garnish with the remaining spring onions.
- Serve hot.
