HAKKA NOODLES

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.