Saturday, July 31, 2010


Noodles (I use Hakka wheat veg noodles)200gms
Garlic 4flakes (paste)
Onions/ spring onions.1/2cup (sliced)
Carrot 100gms (sliced thinly)
Beans100gms (sliced thinly)
Cabbage100gms (shredded)
Capsicum (green/red/yellow)1/2 cup
Soy sauce2tbsp
Green chilli sauce2tbsp
Ajinomotto (optional)pinch
Pepper powder (black /white)1tsp
Salt to taste
Oil 2tbsp
Water10-12cups (for boiling noodles)

Note: If u are using spring onions, chop the green part and shred the white part.  
         Hakka noodles has salt in it. Just drop them in boiling water.
         The wok/frying pan should be on high flame.
          All vegetables has to be fry little, leaving it like crunchy.
  • In a pot, bring water to bubbles and drop the noodles and cook for 2-4Min's (leaving it like little “kachcha”).
  • Drain the noodles and rinse under cold water and add 1tsp of oil to prevent sticking.
  • Heat wok on high flame and pour oil. Fry garlic paste for few seconds and add carrots, beans and capsicum..
  • Add onions and cabbage and fry it for couple of Min's.
  • Add chilly sauce, soy sauce, vinegar and noodles and stir fry on high flame.
  • Finally add pepper powder and ajinomotto and stir fry.
  • Garnish with finely chopped spring onion and Serve hot.

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