Vegetable hakka noodles recipe
Recipe Cuisine: Fusion | Recipe Category: Lunch / Dinner
Prep Time: 10 mins | Cook time: 15 mins | Serves: 2
Prep Time: 10 mins | Cook time: 15 mins | Serves: 2
Ingredients
Plain noodles | 1 & 1/2 cup |
Finely cut cabbage | 3/4 cup |
Carrot | 1 |
Capsicum | 1/2 |
Spring onion | 3 sprigs |
Pepper | 1/2 tsp |
Tomato chilli sauce | 1 & 1/2 tsp |
Salt | As needed |
Oil | 2 tblsp |
Method
- Cook noodles as per the instructions given in the pack or boil 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking.
- Cut veggies into fine thin strips,chop the spring onion finely(green part) and chop the white part separately. Heat a pan with oil and fry white part of the spring onion.
- Add the veggies one by one frying each for half minute. Add the sauces, salt and pepper. Give a quick stir.
- Add the drained noodles and mix well. Add the chopped spring onion and stir well.
Notes
- Use oil generously. You can use any cooking oil or olive oil the best.
- Fry always in high flame. If you can, try tossing the veggies in such a way that it catches fire. This gives the smoky flavor as in restaurants. Oil should be more to do this.
- You can also add white pepper or ajinomoto in this. Ajinomoto is not advisable for health though.
Serve hot with any Manchurian or as such with sauce.
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