Veg Hakka Noodles - Indo Chinese Style

Veg Hakka Noodles - Indo Chinese Style

Veg Hakka Noodles - Indo Chinese Style

Ingredients

• 1 packet of Chings Hakka Noodles (150 gms)
• ½ cup of cabbage, sliced
• ½ cup of carrots, julienned
• ½ cup of capsicum, julienned
• ½ cup of onion, sliced
• 1 tsp of soya sauce (optional)
• 2 tsp of green chilly sauce
• 1 tsp of black pepper powder
• ½ tsp of white pepper powder
• 3 tbsp of oil
• Spring onions for garnish

Chopped Veggies

Procedure 

• Boil 10 cups of water with a tsp of salt. Once it comes to a rolling boil, drop the noodles in it. After 2 mins, begin to separate the noodles lightly using a spatula. 
• The noodles will cook to al dente in 5 minutes. Switch off the gas and drain the noodles into a colander immediately. Rinse them well with some cold water. Coat with a tbsp of oil and mix gently. Keep them covered in the fridge for a few hours if possible. Else let them cool to room temperature. 
• Heat 2 tbsp oil in a large wok/kadai. Once it is very hot, quickly add in the veggies and stir fry them on high heat for only 2-3 minutes. Do not overcook. 
• Add soy sauce, green chilly sauce, black and white pepper powder, salt and mix well.
• Finally toss in the noodles, mix them well with the vegetables but do so gently so that they don't break. Serve hot garnished with spring onions.

Noodles Tossed in a Wok

Notes

•  Soy sauce will change the color of the noodles to a dark brown. If you want restaurant style white noodles, skip the soy sauce.
• Chilling the cooked noodles in the fridge helps to keep each strand of noodle separate.
• Along with the above mentioned sauces, you can add red chilly sauce, tomato ketchup and vinegar for a different taste.