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.