Vegetarian Hakka Noodles - An Indo-Chinese Favourite
Vegetarian Hakka Noodles are easy to make and does not need a lot of ingredients, except for a boat load of vegetables.
Ingredients
- 180 Gms Veg Hakka Noodles
- 50 Gms Cabbage
- 50 Gms Purple Cabbage
- 1 Medium Carrot
- 1 Small Capsicum
- 2 Spring Onions with Greens
- 8 to 10 Mushrooms
- 1 tbsp Soy Sauce
- 1 tbsp Chinese Red Chilli Sauce
- 1/4 tsp Pepper Powder
- 2 tbsp Oil
- 1 Litre Water
- Salt to Taste
Instructions
Method to Boil the Hakka Noodles
- Boil 1 litre of water with some salt.
- Add the Hakka Noodles to the boiling water.
- Cook for 5 mins or till the noodles are just cooked.
- Using a colander, drain all the water.
- Add 1 tbsp of oil and toss well till the noodles are coated.
- Set aside.
Preparing the Vegetables
- Chop all vegetables to 1/4" pieces.
Method to Make Vegetarian Hakka Noodles
- In a wok or kadhai, heat 1 tbsp oil.
- Add the carrots and capsicum.
- Stir-fry for 2 minutes.
- Add spring onions (but not spring onion greens).
- Stir-fry for 1 minute.
- Add mushrooms.
- Stir-fry for 2 minutes.
- Add both the cabbages.
- Stir-fry for 2 minutes.
- Add the spring onion greens.
- Stir-fry for 1 minute.
- Sprinkle some water and cook for 2-3 minutes.
- Add pepper powder and salt.
- Mix well.
- Add soy sauce and chilli sauce.
- Mix well.
- Add the boiled noodles and mix well.
- Serve hot!
Notes
Be careful with the salt as Soy Sauce has a load of salt.