Ingredients:
- 200 grams Hakka noodles
- 1 tablespoon oil
- 1 tablespoon Ginger and Garlic paste
- 1 onion, thinly sliced
- 1 cup mixed vegetables (carrots, capsicum , cabbage, etc.), julienned
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon schezwan sauce
- 1 teaspoon vinegar
- Salt to taste
- black pepper powder
- Chopped Spring onions(for garnish)
Method:
- Take a large pot and add water to a boil. In the boiling water add a pinch of salt and a few drops of oil.
- Add the noodles to the boiling water and cook. Make sure not to overcook noodles.
- Once cooked, Drain and rinse with cold water to prevent sticking. Set aside.
- Take a large pan and heat oil in pan over medium heat.
- Add thinly sliced onions and cook until onions turn translucent.
- Add ginger and garlic paste.
- Add the vegetables (carrots, capsicum, cabbage,) and stir-fry for a few minutes until they are slightly tender yet crisp.
- In a bowl, mix together soya sauce, chili sauce, vinegar, salt, and black pepper powder.
- Push the vegetables to one side of the pan and pour the sauce mixture into the empty space. Let it cook for a few seconds until it starts to bubble.
- Add the cooked Hakka noodles to the pan and toss everything together gently, ensuring that the sauce coats the noodles and vegetables evenly.
- Cook for another 2-3 minutes, stirring continuously, until the noodles are heated through and well-coated with the sauce.
- Garnish the Veg Hakka Noodles with freshly chopped spring onions.
- Serve hot as a main course or as a side dish alongside your favorite Indo-Chinese dishes.
Enjoy the delicious and flavorful Veg Hakka Noodles with your family and friends! Feel free to customize the recipe by adding your favorite vegetables or adjusting the spice level to suit your taste.