Veg Hakka Noodles
Ingredients
1 pack
Hakka noodles
(200 grams)
10-12
Garlic cloves
1
small
Onion
2
Green chillies
½ cup
Cabbage
1
small
Carrot
1
small
Capsicum
4
Baby corn
4-5
Spring Onion
1 tsp
White Vinegar
2 tsp
Soya Sauce
Salt & Pepper
to taste
Water
to cook the noodles
3 tbsp
Oil
Instructions
Prep of Noodles
Heat water in a pan with salt & few drops of oil, till it comes to boil.
Add the noodles and cook according to the package instructions.
Drain the noodles in a colander and run cold water over it so that the noodles stop cooking.
Toss the cooked noodles in ½ tsp oil, this helps it to prevent it from sticking to each other. Set aside.
Prep of Veggies
Cut vegetables (Onion, Cabbage, Carrot & Capsicum) into thin strips/julienned. Chop garlic, green chillies finely. Chop baby corn into think slices.
Cut spring onions finely & reserve few greens for garnish.
Making of Hakka noodles
Heat oil in a wok, add finely chopped garlic & green chillies. Sauté for a minute.
Then add Onion & spring onion whites. Make sure the flame is on high heat.
Next add thinly sliced vegetables one by one to wok. Stir fry all the veggies on high flame. Do not overcook them, it should retain the crunchiness.
Add soy sauce & give a good mix.
Now add cooked noodles & toss it well for a minute on high heat.
Season with salt, pepper & also add vinegar. Continue to toss the hakka noodles on high flame for two more minutes.
Garnish with spring onion greens & serve hot.