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Sunday, September 12, 2010

Vegetable Hakka Noodles




Ingredients

• 1 packet of Ching's Secret Hakka Veg Noodles or any other brand noodles (available at any local Indian Grocer)
• 1” piece of chopped ginger
• 4 cloves of garlic
I used frozen stir fried vegetable blend this time, but you can use following vegetables separately
• ½ cup thinly sliced carrots
• 1 cup of green beans
• 1 cup thinly sliced green bell peppers
• ½ cup thinly sliced cabbage
• ½ cup baby corn
• ½ cup mushrooms
• ½ cup water chestnuts sliced (optional)
• 1 cup thinly sliced onions
• ½ cup chopped spring onion leaves
• 2 tablespoon of Schezwan sauce
• 2 tablespoons green chili sauce
• 1 table spoon of Chinese five spice
• 1 teaspoon of garlic chili sauce
• 1 teaspoon white vinegar
• 4 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Cook the noodles according the instructions in the package. Cool the noodles immediatly by running it under cold water. Add a tablespoon of oil to the cooled noodles and keep aside.
Heat oil in a frying pan; add ginger, garlic, sliced onions, and the veggies
Add sauces, vinegar, salt and soy sauce, add cooked noodles, stir well until all the vegetables get blended well with the noodles.

Note: Hakka Noodles and all the sauces are available at local Indian or Chinese stores.

Garnish with chopped spring Onions.

Recipe modified by Surekha from different sources (family, friends)

Photo by Surekha

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