VEG HAKKA NOODLES

Ms. SWATHI (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at her culinary arts. IIHMCA has selected her as the Chef of the Day.

Ingredients:

for boiling noodles:

• 2 Lit       water
• 20 ml     oil
• 5 gms     salt
• 2 pack    Veg noodles
• cold water for rinsing

For hakka noodles:

• 25 ml     Oil
• 4 nos      Garlic cloves,  finely chopped
• 2 nos      Green chilli, finely chopped
• 2 inch              Ginger chopped
• 2 sprigs           Spring onion chopped
• 50 gms            Onion sliced
• 20 gms            Green capsicum sliced
• 20 gms            Bean sprouts
• 15 gms            Cabbage shredded
• 20 gms            Carrot sliced
• 20 gms            Beans chopped
• 15 ml               Red chilli sauce
• 10 ml               Light soy sauce
• 20 ml               Tomato sauce
• 5 gms              Salt
• 3 gms              Black pepper powder
• 25 ml               Vinegar

 Method:

1. In a large vessel take 2 lit water,  oil, and salt.
2. Once the water comes to a boil, add 2 pack noodles.
3. Stir and boil for 3 minutes or until the noodles turn al dente.
4. Drain off the noodles and rinse with cold water to stop the cooking process. Keep aside.
5. In a large wok heat 2 tbsp oil and add 2 clove garlic, 1 chilli, 2 inch ginger and 2 tbsp spring onion.
6. Stir fry on high flame.
7. Now add ½ onion, capsicum, chopped cabbage, carrot, beans. Stir fry until the vegetables shrink slightly.
8. Further add  chilli sauce,   soy sauce tomato sauce,   salt and   pepper powder.
9. Stir fry until the sauces well combine.
10. Now add boiled noodles, 2 tbsp vinegar and stir fry.
11. Also add few bean sprouts and 2 tbsp spring onions. stir fry.
12. Finally, enjoy veg hakka noodles garnished with more spring onions.