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Hakka Noodles By Aditi Kulkarni

Aditi Kulkarni
Hakka noodles are thin, flat noodles made from unleavened dough made with rice or wheat flour. To cook these noodles, you have to simply toss them in boiling water, cook al-dente, drain out the water and then toss them with your favorite veggies and sauces.

Serves2 Servings

Cooking Time15 min.

Meal TypeBREAKFAST

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INGREDIENTS

  • Boiled noodles-2 cups Chopped onion (sliced)-1 Carrot (chopped)-1 Capsicum(chopped)-1 Cabbage (chopped)-1/2 cup Green chilli (chopped)-2 Garlic (chopped)-3 Green peas- 1/2 cup Tomato ketchup-3 tbsp Soy sauce-1 tbsp Schezwan chutney- 1 tbsp Hakka Noodles masala- 1 tbsp Cooking oil-3 tbsp Red chilli power- 1/2 tbsp Salt as per taste

PREPARATION

  1. 1

    Turn on the flame and heat a pan. Once the pan is heated, add cooking oil into it and let the oil heat. Add green chilli and garlic into the oil and fry it for 30 seconds. Add chopped onion and fry it for 2 minutes on high flame. Add chopped carrot and fry it for another 2 minutes on medium flame. Add chopped cabbage and fry it for a minute. Add capsicum and Green peas and fry it for 2 minutes on high flame. Reduce the heat to low flame, add soy sauce tomato ketchup and Schezwan chutney. Add little salt (soy sauce already contains saland mix it. Add boiled noodles and mix it properly with half cooked vegetables. Fry the noodles with vegetables for a minute and turn off the heat. Serve hot.