Ever since my childhood days I have got a special fascination for Noodles. Those days maggi noodles was my favorite after-school snacks. With tomato ketchup the noodles vanishes in no time. Whenever we visit to restaurant Indo - Chinese fried rice and veg Hakka Noodles are my favorites. My mother prepares a version of fried rice with soy sauce in her own style but noodles was not common at home.
Before marriage I never went for grocery shopping. My sister used to go for shopping but I am the lazy one. After travelling abroad initial few days I called my mom now and then for cooking and grocery doubts. During those times, One day when I was in the Indian store I saw Hakka noodle pack. I haven’t cooked before so I was in big dilemma whether to buy or not. I took one pack, saw instruction for cooking and a recipe.
I decided to give it a shot and tried that recipe. We both liked it and started preparing it often, with a few variations in the recipe. In my broccoli stir fry, I like the flavour of marinated ginger and garlic in soy sauce, so tried it for Veg Hakka Noodles. Sriracha gives a great spiciness and taste to the Veg Hakka Noodles. The crunchiness from vegetables compliments the taste Weekend is coming. Prepare this quick 15 minutes Veg hakka noodles and enjoy.
Ingredients: Hakka Noodles -1 pack Carrot - 2, medium - cut it into thin strips (julienne) Cabbage - 1/2 cup thinly sliced Spring onion - 5 Bell pepper - 3/4 cup , thinly sliced (I uses green, red and yellow) Garlic - 2 tbsp, finely chopped Onion - 1 medium, thinely chopped Ginger - 1 tsp, finely chopped Oil - 3 tbsp Soya sauce -1 tbsp Siracha/ Red Chilli sauce - 1/2 tablespoon + 1/4 teaspoon (Adjust according to your spice level) Vinegar -1/2 tsp Salt - as needed Method:
Soak ginger and garlic in soy sauce and keep aside Boil enough water and add little salt. Once when the water starts boiling add noodles cook till it’s done. Drain the water and wash the noodles with ice cold water and strain it Spread the noodles in cooking tray/ wide plate and add a tablespoon of oil. Toss the noodles well to coat the oil without breaking it Add oil to the pan and once when the oil is hot add the onions and sauté till the onion are translucent Add carrot and little salt sauté for 2-3 minutes Add colored capsicum, cabbage and spring onion; stir fry for 3-4 minutes till the veggies are Crunchy without overcooking Add the soy sauce, vinegar, remaining salt and siracha; cook for a minute
Add the cooked Hakka noodles mix gently and a tong or a ladle; cook for minute. Adjust the seasoning and switch off. Garnish with spring onion greens
