HAKKA NOODLES

Updated: Aug 24, 2020

INGREDIENTS

  • NOODLES

  • 4 TSP OIL

  • GREEN CHILLI

  • GARLIC, FINELY CHOPPED

  • GINGER, FINELY CHOPPED

  • ONION, FINELY CHOPPED

  • SPRING ONION, CHOPPED

  • CARROT, THINLY SLICED

  • CABBAGE, THINLY SHREDDED

  • CAPSICUM, THINLY SLICED

  • SALT TO TASTE

  • SOY SAUCE

  • VINEGAR

  • CHILLI SAUCE

  • TOMATO KETCHUP

  • PEPPER, CRUSHED

  • AROMATICS MIX

INSTRUCTIONS

  • FIRSTLY, IN A BOILING WATER ADD NOODLES.

  • FURTHERMORE, STIR ONCE AND GET THE WATER TO BOIL.

  • DRAIN THE WATER COMPLETELY, AND KEEP ASIDE.

  • HEAT A LARGE KADAI WITH SOME OIL.

  • FURTHER, SAUTE GARLIC AND GINGER.

  • ALSO SAUTE ONIONS AND SPRING ONIONS WHITE ON HIGH FLAME.

  • FURTHERMORE, ADD CHOPPED VEGGIES LIKE CARROT, CABBAGE AND CAPSICUM.

  • SAUTE TILL THEY SHRINK IN SIZE. DO NOT OVER COOK AS THE VEGETABLES WILL LOOSE THE CRUNCHINESS.

  • ALSO ADD SALT, SOY SAUCE, AROMATICS, VINEGAR AND CHILLI SAUCE. GIVE A GOOD MIX.

  • FURTHER ADD THE COOKED NOODLES.

  • THEN ADD CRUSHED PEPPER.

  • MIX WELL. DO NOT OVER MIX AS THE NOODLES WILL BREAK.

  • FINALLY, SERVE HAKKA NOODLES GARNISHED WITH SOME FRESH SPRING ONIONS GREEN.

NOTE:

  • THE VEGETABLES ARE WASHED AND SANITIZED AS PER SAFETY STANDARDS, HOWEVER WE WOULD ADVISE YOU TO RINSE THE VEGETABLES ONCE AGAIN BEFORE COOKING. THE SPICES AND INGREDIENTS ARE PROVIDED TO A STANDARD MEASURE, YOU MAY USE THEM BASIS YOUR TASTE PREFERENCE.


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