Veg. Hakka Noodles Recipe

Ingredients

• 2-3 green chillies (slitted from center)
• 4-5 pods of garlic (fine chopped)
• 1 small onion (sliced / chopped) or
• 3-4 white spring onions (sliced)
• 1/2 carrot (peeled and sliced)
• 1/4 capsicum (green bell pepper) (sliced)
• 1/4 cup cabbage (shredded)
• 2 tbsp cauliflower florets
• Few spring onions (green) for garnishing
• 1 tsp soy sauce
• 1 tsp vinegar
• 1 tbsp tomato ketchup
• A pinch of white pepper powder
• 2 tsp cooking oil
• Salt to taste

 Method

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

1. Heat 4 cups of water in a big vessel and add noodles.
2. Boil the noodles until 3/4 cooked, drain and keep aside. Noodles should be just enough to retain a somewhat firm texture.
3. Heat oil in a non-stick wok, add green chillies along with chopped garlic. Saute for a few seconds on high flame.
4. Add chopped vegetables and toss quickly.
5. Add salt to taste and mix well.
6. Season the veggies with a pinch of white pepper powder and toss immediately to blend the flavor.
7. Saute the veggies by constantly stirring, without burning, and allow them to turn little crunchy.
8. Add boiled noodles and toss on a high flame for a few seconds. 
9. Mix soy sauce, vinegar and tomato ketchup.
10. Garnish the noodles with few spring onion greens and serve piping hot.

Tips:

1. Noodles cooking process should be done on a high flame and continuous tossing is required.
2. Do not over cook noodles or they will become soggy.
3. Drain the water completely and toss noodles with the fork. This will help to prevent the noodles from sticking together.
4. If you are using beans in noodles, then cut them into very fine strips and add before adding other vegetables, as beans takes a longer time to get cooked.
5. You may add Schezwan Sauce to convert this recipe in Schezwan noodles recipe.

Courtesy : Nidhi