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