Veg hakka noodles recipe | street style veg hakka noodles | how to make veg hakka noodles
Ingredients
To boil noodles
- 2 packet or 300 g noodles
- 1 tbsp salt
- 2 tbsp oil
- Cold water
For veg hakka noodles
- 2 tbsp oil
- 1 inch chopped ginger
- 1 tbsp chopped garlic
- 2 green chilli slits
- 2 medium sizes or 100 g sliced onion
- 1 cup or 100 g sliced carrot
- ½ cup or 50 g thinly chopped cabbage
- 1 cup or 100 g sliced capsicum
- 3 chopped green onion stalks
- ½ tsp sugar
- 2 tbsp soya sauce
- 1 tbsp vinegar
- 2 tbsp red chilli sauce
- Salt to taste
- ¼ tsp black pepper powder
- Boiled noodles
- Garnish: spring onion greens
Instructions
- In a pan boil the 1 cup noodles as per package instructions.
- Add salt and oil to the water while boiling the noodles which prevents the noodles from sticking to each other.
- Drain water from noodles and keep aside. Do remember to wash the noodles with cold water after boiling them to stop the cooking process.
- In a wok, add oil, chopped ginger, garlic and green chilli. Sauté for a minute.
- Then add sliced onion and cook it for a minute.
- Now add sliced carrot, thinly sliced cabbage, sliced capsicum, green onion stalks and some sugar.
- Mix well and sauté the vegetable on high flame till it slightly shrinks.
- Now in a bowl, add soya sauce, vinegar and red chilli sauce. Mix well,
- Then add salt and pepper. Mix well.
- Add boiled noodles and mix well.
- Garnish veg hakka noodles with spring onion greens and serve.
Notes
- oil helps to avoid the stickiness of noodles.
- when the water starts to boil, then add noodles to it.
- do not overcook noodles.
- rinse cooked noodles with cold water helps to stop their cooking process.
- sugar helps to retain the green color of vegetables.
- cook vegetables on high flame, do not overcook them.