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N.M.Parvathi

Vegetable Hakka Noodles

Ingredients

1 package Hakka Noodles {Ching’s brand from India is the best – but you can use any other thin noodles unlike Maggi. I tried Singlong Hibiscus Noodle from Taiwan which was closer to Ching’s texture.} You can conveniently alternate with Spaghetti for a different taste.

A handful of beans - Washed and chopped lengthwise

1 Carrot - Washed, Peeled and chopped lengthwise

1 Capsicum - Washed, deseeded and Chopped lengthwise (to make it colorful you can combine green, red and yellow capsicum as well)

1 small cup shredded cabbage

A bunch of Spring onions - Washed, roots removed and chopped

Seasonings

Salt to taste

¼ tsp pepper (preferably white)

Soya sauce - 2tsp
Green Chilli Sauce – 1 tsp(I love Ching’s Secret Green Chilli Sauce - I usually buy this from India)

Red Chilli sauce – 1 tsp (if you want it hot and spicy)

Method

Cook noodles Al dente, in boiling water with salt, till almost done, to maintain the crunch. Drain and add 2 tsp oil, mix quickly and set aside. This ensures the noodles are not sticky.

Meanwhile in a wok or a pan, add 1 tbsp oil. On high heat, add the green beans and carrots, along with the pepper. Stir fry for few minutes (or you can precook for two minutes in microwave) and add the cabbage and capsicum. Fry for another minute. Add the salt and the sauces. Lower the flame and add the cooked noodles and toss well.

Garnish with spring onion and serve hot.

N.M.Parvathi.