Vegetable Hakka Noodles

  Gosh. Days had been too busy. Never got to post what I tried. It had been too hectic. I had to fire my maid for her under performance which only added stress to my daily chores. But interesting, I have evolved to adopt and manage my new responsibilities. So back to the routine of blogging on weekends. This time it is Chinese. Yes, Veg Hakka noodles. Here goes this quick to do recipe. 

         I also tried having without soy sauce and it did still taste good. 


Ingredients:

            Refined oil

            Vegetables:
                    Two  big long carrot sliced to really tiny cubes 
                     Two small capsicum sliced to really tiny cubes 
                     Spring onion white bulbs as well as leaves finely chopped - One handful

                     Cabbage finely chopped - One hands full

                     French beans sliced to less than half a cm length.  - One handful 
          
            Five to six big garlic pods

            Crushed green chillies ( two to three medium long chilies)

            One inch of ginger with skin removed

            Salt to taste

             Dark Soy Sauce - If required
            One Hakka noodles packet

Way to go:

TIP:  

Real taste makers for this is, Ginger-garlic-chilli paste and Vinegar. Soy sauce can be added if ppl would like it.  

I chopped non leafy veggies into very small cubes using "Multipurpose Vegetable and Fruit Chopper Cutter Grater Slicer". Tinier the veggies are better was the taste of noodles.  

Stir fry vegetables:

•  Grind ginger, garlic and crushed green chillies to a fine paste.  
•  Heat a spoon of oil in a kadai.
•  Add the finely chopped spring onion and saute for 2 mts in medium flame. Do not let them turn brown.  
• Now add all the chopped vegetables.
• Sprinkle salt to taste and saute them for 3 to 5 mts. This would stir fry the vegetables.
• The raw look of veggies would go and you would see them cooked. Remove them from flame and keep aside.

Cook the noodles:

•  Take a kadai and pour enough water to immerse the Hakka noodles.
•  Add the noodles into the water. Add a pinch of salt and a spoon of oil. Oil will avoid noodles sticking to each other.
•  Cook in medium flame until noodles become half cooked/ or to the consistency/softness you would like it. Do not over cook as the noodles might get mushy.
• Once done, drain the water off the noodles. 
• If you see them sticky, you can immerse the noodles in cold water for 5 to 10 mts. Else you can avoid this step. 

   Make the Vegetable Hakka Noodles:

•  Drain the noodles of the cold water they were immersed in thoroughly
• Add them to the kadai where you stir fried the vegetables and mix them gently and thoroughly well.
• Add a spoon of vinegar and mix well. 
• Adjust salt if required.
• OPTIONAL: Add one or two spoons of dark soy sauce. And mix well to spread evenly. Or just serve in a cup so, one can add it as per their choice 
• Your Vegetable Hakka Noodles is ready to serve. We had it with a simple combination of Tomato Sauce.