Ingredients for Vegetable Noodles
- 200 gms hakka noodles
- 3-4 medium spring onions, finely chopped, reserve a few greens for garnish
- 1 small to medium carrot, finely chopped or julienned
- 8-10 french beans, finely chopped
- 4-5 button mushrooms, sliced finely
- 1 small to medium bell pepper – red, green or yellow, finely chopped or julienned
- 1.5 tsp finely chopped garlic
- 1 deseeded green chilli
- 1 tsp finely chopped celery
- 1/4 tsp white vinegar
- 1 tablespoon soy sauce or add as required
- 1/2 tbsp oil for coating the noodles
- 2 tbsp oil for stir frying
- As required Salt and pepper
- Enough water to cook the noodles
Cooking Instructions for making Vegetable Noodles
Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil.
Add the hakka noodles and let them cook.
When the noodles are cooking, rinse and chop all the veggies.
Drain and rinse the noodles in running water, so that the noodles don’t stick.
Next, add oil and gently mix, so that the oil gets evenly coated on the noodles. Keep the noodles aside.
Heat oil in a wok or kadhai or a pan. On medium heat, first add the dry red chilies and garlic.
Sauté for a minute, then add the finely chopped spring onions and french beans.
Increase the flame and stir fry for 3 minutes.
Add the mushrooms, carrots, bell pepper/capsicum & celery. Stir fry all the veggies on a high flame till the veggies start getting slightly browned from the edges. This will take about 5 to 6 mins after adding the carrots.
Add soy sauce and stir.
Now add the hakka noodles and toss it well and stir fry for a minute on high heat.
Season with salt and pepper along with any other seasoning of your choice. Also add white vinegar and continue to toss and cook the noodles on a high flame for a minute.
Toss the whole mixture well and the add the chopped spring onion greens or garnish the hakka noodles with spring onions while serving.
Serve the hakka noodles by itself or accompanied with manchurian curry or vegetables in hot and sour sauce!
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