Hakka Noodles Recipe- Indo Chinese recipe
2014-02-14- Cuisine: Fusion
- Course: Mains
- Skill Level: Intermediate
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- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m

Ingredients
- Hakka Noodles- 1 packet
- Spring onions, sliced slanted- 4
- Cabbage, finely shredded- 1/4 cup
- Beans, finely sliced- 1/4 cup
- Peppers, different colours- thinly sliced- 1/4 cup
- Carrot- 1, thinly sliced or coarsely grated
- Bean sprouts- optional- 1/4 cup
- Light Soy sauce- 2 tsp
- 1-2 garlic, finely minced
- Vinegar- 1 tsp (optional)
- Chilli sauce- 1 tsp
- Tomato ketchup- 1 tsp (optional)
- Salt and pepper to taste

Method
Step 1
Boil the noodles as per the instructions . Add salt, oil to the water.
Step 2
When almost cooked, drain the noodles and pour cold water over it. Drain it completely and set aside until ready to use. It is a good idea to add a splash of oil at this stage to prevent the noodles from sticking to each other.
Step 3
Slice all the vegetables and keep ready at hand. Chinese cuisine is all about prepping first an then adding all the ingredients to a very hot wok on very high heat, one after the other.
Step 4
Meanwhile heat a wok . Heat about 1 tsp of oil until it smokes.
Step 5
Add the garlic followed by spring onion greens, bell peppers, cabbage, celery, carrots and beans. Toss on high flame for 2 minutes.
Step 6
Add the noodles, soy sauce, vinegar, salt, pepper, chilli sauce (and ketchup if using) , bean sprouts along with spring onion greens.
Step 7
Give it a good toss and saute for another minute or so.

Wow this looks delicious! I can’t cook for toffee, little I know I’ve learnt from my lovely friend Vaishali, looking forward for more lessons Xxx
Oh Vaishali, i read why you make this. We all miss Manda atya and Dada. I am glad you have such wonderful memories….hugs to you