Veg Hakka Noodles is most popular Indo chinese dish and most favorite among kids and adults. It can be served in almost all Indo Chinese restaurant and at roadside food stalls.
Ingredients :
- Veg Noodles packet 6-7 oz(200 gm)
- 2 tbsp oil for stir frying
- 1/2 tsp oil for coating the noodles
- 2 tsp garlic finely chopped
- 1/2 cup onion thinly sliced
- 1/2 cup carrot thinly sliced
- 1/2 cup cabbage thinly sliced
- 1/2 cup bell paper (capsicum) thinly sliced
- 2 tbsp spring onion finely chopped
- salt to taste
- water to boil noodles
- 3 tbsp soy sauce or as required
- 1 tbsp white vinegar or as required
- chilli sauce to taste
Steps:
- Boil water on very high heat to cook noodles. add salt and cook noodles as per package instruction.
- When the noodles are al dente, drain the excess water and rinse it under the running water to stop cooking process. Coat it with 1/2 tsp oil so it would not stick to each other.
- Meanwhile, cut all the vegetables and start cooking.
- Take 2 tbsp oil in wide pan, on high heat. add onion and garlic and saute for 30 sec.
- Add carrot, cabbage and bell paper and mix well. Continuously stir it or toss it on high heat. vegetables will be brown in edges, it will take about 1 -2 min.
- Add noodles and continue to toss or stir it on high heat for a minute
- Season it with soy sauce, vinegar, chilli sauce and salt. toss it well for 1 min.
- Garnish it will spring onion and serve hot.
Notes:
- Make sure you use wide pan as it required to toss well during whole cooking process.
- To make restaurant style, cook it on very high flame otherwise the vegetables leave the water and noodles will be mushy.
- Add salt little bit at a time as soy sauce also contains sodium. taste it once before adding more salt.
- Soy sauce is main ingredient of Hakka noodles so use fresh and good branded soy sauce.
0 comments :
Post a Comment