Veg Hakka Noodles #cooksnap

Name: Veg Hakka Noodles #cooksnap
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 pack Hakka Noodles; 2-3 tbsp cooking oil; 1 onion thin sliced; 1 tbsp garlic fine chopped; 1 tsp ginger fine chopped; 1 medium carrot julienne; 1/2 cup cabbage thin sliced; 1 medium capsicum thin sliced; 4 tbsp Spring Onion Greens fine chopped; 1 tbsp soy sauce; 1-2 tbsp Red/Green Chili Sauce adjustable; 1-2 tsp vinegar; to taste Salt & Freshly Crushed Black Pepper

Shaheen Ali @cook_8139733

Raipur

#cooks nap
It is seen that over the years the most happily adapted cuisine in India and all across the globe is Chinese Cuisine. Chinese food has captured the food industry globally and its the most humble gourmet that is twisted and fused according to one’s personal taste. In India we call it Indo Chinese food as it has been modified as per our Indian palate. One such popular Indo Chinese recipe loved in our country and is available in most of the food joints and street side stalls is Hakka Noodles. It’s mild in flavor, less spicy and easily digestive too. Easy to your tummy, Hakka noodles is a perfect one pot meal that is flavorful and filling as well. Often combined with manchurian or paneer chilly, but in my house we prefer to enjoy it whole with a glass of soft drink.

Shaheen Ali @cook_8139733

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Ingredients

20 mins

2 servings

1 packHakka Noodles
2-3 tbspcooking oil
1onion thin sliced
1 tbspgarlic fine chopped
1 tspginger fine chopped
1medium carrot julienne
1/2 cupcabbage thin sliced
1medium capsicum thin sliced
4 tbspSpring Onion Greens fine chopped
1 tbspsoy sauce
1-2 tbspRed/Green Chili Sauce adjustable
1-2 tspvinegar
to tasteSalt & Freshly Crushed Black Pepper

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Steps

20 mins

1

Boil hakka noodles as directed in the pack. Drain and immediately rinse in cold water to avoid them stick to each other. Collect in a colander and keep aside.
2

Heat oil in a pan and add chopped ginger, garlic and onions. Saute them till transparent in color and raw smell goes off.
3

Now add carrot julienne, stir fry for 2-3 seconds and then add cabbage and spring onion greens. Stir fry for 4-5 seconds and add capsicum.
4

Add soy sauce, red chili sauce, vinegar and again stir fry on high flame for about a minute.
5

Season with salt and pepper as per taste and add in the boiled hakka noodles.
6

Mix and toss them well till everything incorporates with each other nicely. Check flavor and adjust the sauces accordingly (if required). Give a nice stir and turn off the flames.