| Noodles (I use Hakka wheat veg noodles) | 200gms |
| Garlic | 4flakes (paste) |
| Onions/ spring onions. | 1/2cup (sliced) |
| Carrot | 100gms (sliced thinly) |
| Beans | 100gms (sliced thinly) |
| Cabbage | 100gms (shredded) |
| Capsicum (green/red/yellow) | 1/2 cup |
| Soy sauce | 2tbsp |
| Green chilli sauce | 2tbsp |
| Vinegar | 1tbsp |
| Ajinomotto (optional) | pinch |
| Pepper powder (black /white) | 1tsp |
| Salt | to taste |
| Oil | 2tbsp |
| Water | 10-12cups (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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