Monday, September 17, 2007
Yummmmmmmm... I love this dish...:P Its my all time favourite. Something I can eat anytime...hehhe I am a hakka noodles fan. And I know there are many more there who would love to join my league on this. This recipe may not be the authentic chinese haka noodles recipe. But its a recipe i normally follow and its awesome Indo -chinese noodles.....
So do try this recipe and give me ur reviews...
1 packet - Hakka Veg Noodles(if possible use Ching's Secret Hakka Noodles)
1 tea-cup Cabbage-shredded
1 large carrot-sliced
1/2 cup capsicum-sliced
2 Spring Onions-chopped
4 Tbsp Oil (if possible use Olive Oil)
5-10 Tbsp Green chilli Sauce
10- 12 Tbsp Soya sauce
Salt to taste
Boil 8 cup of water in a large pan, let the water bubble. Drop the noodles and boil them for only 2 minutes. The noodles are cooked aldent (Aldent: means partially cooking noodles or leaving it slightly "kachcha"). Drain the noodles and spread on a flat surface and toss in 1 tea-spoon of oil on the noodles to prevent sticking.
Heat oil, preferably olive oil in a frying pan on a high flame. Add vegetables and stir-fry for sometime. Dont cook it too much.. the vegetables should be crisp.Add Soya sauce and the noodles and stir for 2-3 minutes (Adjust salt and sauces as per taste). Now add the green chilli sauce and saute for some time. Garnish with freshly cut spring onions and serve hot
Please note: Please do not cook Hakka noodles fully, make sure it must have cooked kachcha.
Serve hot with Vegetable Manchurian.