Vegetable Hakka Noodles – Indo-Chinese recipe that is easy, time-efficient and delicious.
Ingredients:
– 300 grams noodles/spaghetti
– salt to taste
– oil
– 1/4th cup bell peppers, sliced
– 1/4th cup onions, sliced
– 1.4th cup carrots, sliced
– 1 tbsp ginger, crushed
– 1 tbsp green chilis, diced
– 2 tbsp garlic, sliced
– 3 tbsp soy sauce
– 3 tbsp schezwan or red chili sauce
– 3 tbsp green chili vinegar
Steps:
– Boil water for noodles. Cook noodles according to instructions on the box.
– strain noodles once cooked, add cold water to allow noodles to stop over- cooking and add keep aside. Make sure to add salt and oil to noodles while cooking.
– Take a wok pan. Heat some oil. Add ginger, chili, garlic pieces and sauté until garlic starts to become brownish.
– Add sliced vegetables, salt, red chili sauce, soy sauce, and green chili vinegar. Mix well and cook for 5-8 minutes (Don’t overcook vegetables).
– Add in noodles. Sauté stir fry for about 10 minutes on medium flame.
– Turn off the flame and garnish some green onions/garlic.
– Serve hot!
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