Very quick and easy to make and is simply perfect to be served in this chilling weather.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients and Quantity:
Hakka Noodles – 400 gm.
Sesame oil- 03 tbsp.
Ginger, finely chopped- 1″ piece
Garlic, finely chopped- 4 cloves
Spring onion- 01 tbsp.
Spring onion greens, chopped- 01 tbsp.
Carrot, cut into juliennes- 01 tbsp.
French Beans chopped or cut diagonally- 06 nos.
Capsicum, cut into juliennes – 01 tbsp.
Pimentos / Bell peppers Red and Yellow, cut into juliennes- 02 tbsp.
Cabbage, shredded- 02 tbsp.
Light Soya Sauce- 01 tbsp.
White Vinegar- 01 tsp.
Vegetable stock- 1/2 tbsp. (Optional)
White pepper powder- ½ tsp.
Salt –to taste
In a large pot heat plenty of water. When the water comes to a boil, add a little oil and salt and mix.
Add the noodles and allow the noodles to cook for 3 min. When the noodles are Al dente (just cooked) , drain and refresh in cold water.
Drizzle 01 tsp. of oil and toss the noodles and set aside.
Heat the remaining oil in a large wok; add the chopped ginger and garlic. Sauté till the raw aroma disappears.
Add the chopped spring onion white and sauté for a min.
Stir in the carrot and beans and stir fry on high heat for 2 min.
Add the shredded cabbage and bell peppers and stir fry for another minute, add the spring onion greens.
Add the soya sauce, vinegar, vegetable stock (Optional), salt and pepper and mix well.
Stir in the cooked noodles and mix well. Toss for a minute or two and serve very hot.
- You may add chilli oil to the sesame oil before adding ginger and garlic
- You may add blanched bean sprouts too while sautéing the vegetables , if desired