Veg Hakka Noodles

Veg Hakka Noodles, noodles cooked with vegetables and Chinese spices. Hakka cooking refer to a Chinese cooking of place Hakka. Today I am sharing veg Hakka noodles that have vegetables and Chinese spices to make noodles in Chinese style.

Any vegetables can be used but vegetable should not be soggy or have water taste. I am using cabbage, and everyone knows cabbage leave its own water so to avoid water we will stir fry cabbage, so it won’t be soggy. Any vegetables can be used in veg noodles like cabbage, bell pepper , any color or bell pepper, broccoli, mushrooms etc. as per individual’s liking. I am not using all of these in recipe, but it is flexible to use any vegetables available in kitchen.

INGREDIENTS:

• Any Noodles 150 gram (not instant)
• Salt to taste.
• Oil 2 tbsp
• Onion 1 medium (sliced)
• Bell pepper 3/4 cup (sliced)
• Cabbage 2 cup sliced.
• Soya sauce 1 tbsp
• Green chili sauce 1 tsp (as per taste)
• Vinegar 1 tsp
• Salt to taste
• Tomato ketchup 2 tbsp
• Black pepper powder 1/2 tsp

METHOD:

Boil 500-gram water in a pan and add noodles and 1 tsp salt to it. Let it boil on medium flame for 5-7 minutes. When noodles get boiled stain it using Stainer and add some cold water, 1 tsp oil and toss so it won’t stick and get cold and will not stick to each.

In a deep pan heat remaining oil and add onions, stir fry onions. add bell peppers, cabbage and soya sauce, salt, chili sauce and stir fry all together. (do not overcook or cabbage will get moist)

Add boiled noodles and mix well. Add chili 🌶 sauce, pepper powder, ketchup, vinegar and toss it on high flame. Be careful while tossing if hard, take it off flame and toss everything and put it back on flame.

When everting mix well and hot.

Serve immediately.

Note:

• Do not overcook.
• Pan for cooking should be double in size of quantity of noodles and vegetables. So it will be easy to toss/mix.