Monday, April 8, 2013

Vegetable Hakka Noodles


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


  1. Boil 2 litres of water.
  2. Add the noodles and cook for 5 minutes.
  3. Strain out all the water and spread the cooked noodles in a broad plate.
  4. Add 2 tsps olive oil and mix well using 2 large forks. Set aside to cool down.
  5. Cut carrot, beans and bell peppers into thin slices.
  6. Heat olive oil in a large pan, add sliced vegetables, shredded cabbage. Saute for a few minutes until it is cooked but still crunchy.
  7. Now add soya sauce, red chilli sauce and green chilli sauce. Mix well.
  8. Add pepper powder, salt and MSG.
  9. Add 3/4 the quantity of chopped spring onions. Mix well.
  10. Now add noodles. Set flame to high and mix thoroughly using the forks.Turn off the flame.
  11. Garnish with the remaining spring onions.
  12. Serve hot.


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