Hakka noodles

          I used to think making hakka noodles is complicated until I tried fried rice ,which I make often now a days. So hakka noodles also now a days become usual dish at our home. I love the smoky flavour we get when we toss the vegetable. I feel the wok they use in the restaurants also play a significant roll in the flavour of hakka noodles. Its so simple to make and kids would love this. Only thing is we have to cook the noodles properly to remove the wax coating which is not good for our health. I used Ching’s hakka noodles to prepare this and its good too. You can use any plain noodles for making this.

 

VEGETABLE HAKKA NOODLES (serves 2)

Ingredients

Plain noodles	1 & 1/2 cup
Finely cut cabbage	3/4 cup
Carrot	1
Capsicum	1/2
Spring onion	3 sprigs
Pepper	1/2 tsp
Tomato chilli sauce	1 & 1/2 tsp
Salt	As needed
Oil	2 tblsp

Method

Cook noodles as per the instructions given in the pack or boil 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking. Cut veggies into fine thin strips,chop the spring onion finely(green part) and chop the white part separately. Heat a pan with oil and fry white part of the spring onion.  Add the veggies one by one frying each for half minute. Add the sauces, salt and pepper. Give a quick stir. Add the drained noodles and mix well. Add the chopped spring onion and stir well.

                                          Serve hot with any Manchurian or as such with sauce.

     

Notes

Use oil generously. You can use any cooking oil or olive oil the best. Fry always in high flame. If you can, try tossing the veggies in such a way that it catches fire. This gives the smoky flavour as in restaurants. Oil should be more to do this. You can also add white pepper or ajinomoto in this. Ajinomoto is not advisable for health though.

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