Vegetables Chinese Hakka Noodles
Noodles that you can never miss out on.
Yield: 4 serves
Materials
- 200gm Noodles
- 2tbsp Sesame oil
- 1" piece Ginger finely chopped
- 3-4 cloves Garlic finely chopped
- 2 Spring onion whites and greens separated
- 1 medium Carrot cut into thin strips
- ⅓ cup Green Beans diagonally sliced
- 1 small Capsicum cut into thin strips
- 3 tbsp Shredded Cabbage
- 1½ tbsp Light Soya sauce
- 1 tsp Vinegar
- ¼ cup Vegetable stock
- ¾ tsp Freshly ground black pepper powder
- Salt to taste
- ¼ tsp MSG optional
Instructions
- Heat plenty of water in a large vessel. When the water comes to a boil, add oil and salt and mix.
- Add the noodles and allow the noodles to cook for 3-4min. When the noodles are almost cooked, drain and refresh in cold water.
- Drizzle a tsp of oil and mix well to coat the noodles and keep aside until further use.
- Heat the remaining oil in a large wok or skillet and add the chopped ginger and garlic. Fry till the raw smell goes.
- Add the chopped spring onion white and fry for min.
- Stir in the carrot and beans and fry on high heat for 2-3 min
- Add the shredded cabbage and bell pepper and fry for another two mins.
- Add the soya sauce, vinegar, vegetable stock, MSG, salt and pepper and mix well.
- Stir in the cooked noodles and mix well. Toss for a minute or two and serve hot.
Notes
Variations:
This recipe can be easily tweaked by using eggs or chicken as Hakka Noodles recipe can be customized as per your taste.
