Vegetable Hakka Noodles
2 cups boiled vegetable noodles,(flat or round); cooked al dente,
3 dried red chilies,
1 small bunch spring onions,
1 small onion,
2 small capsicums thinly sliced
1 carrot, cut into long shreds,
1 small cabbage, shredded,
2 tsp garlic finely chopped
2 tbsp vinegar,
1 tsp red chilli powder,
2 tsp black pepper,(or as per taste),
3 tbsp light soy sauce (or 2 tbsp dark soy sauce),
3 tbsp chilli sauce,
1 1/2 tbsp worcestershire sauce,
2 tsp cornflour,
Sugar to taste,
Salt to taste,
Oil for frying.
Mix chilly sauce, soya sauce, vinegar, salt, black pepper, sugar and worcestershire sauce in a bowl. Mix corn-flour with water and make a paste. Keep aside.
Heat oil in a wok(kadhai). Put dry red chillies(whole),1 tsp chopped garlic and red chilli powder. Put boiled noodles. Mix well and keep aside.
Heat some oil in a wok and add remaining garlic. Cook it for 1/2 a minute. Add onion and spring onions and fry it for a minute. Put carrot and capsicum and fry it for 2 minutes. Add cabbage and fry it for 2 minutes. Add black pepper and salt. Add the prepared sauce. Cook it for 1/2 a minute. Add some water if required. Put the corn flour paste while stirring it. When it becomes dry remove from flame.
For serving spread fried noodles in a plate. Put hot vegetable on fried noodles. Serve hot.
1. You can mix the noodles with the vegetables in sauce before serving.
2. For beginners and bachelors, mixed chopped vegetables for Chinese preparations are easily available at all leading stores, so feel free to use those vegetables and save your cutting time 🙂