Full Recipe - [ Ссылка ]
Ingredients
To Cook The Noodles
200 grams Hakka noodles
2 teaspoons salt
1 tablespoon vegetable oil
or The Stir Fry
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons sliced scallion whites
2 tablespoons chopped scallion greens (plus 2 tablespoon for garnishing)
1 cup finely shredded cabbage
1 cup finely julienned carrots
1 cup thinly sliced green bell peppers (capsicum)
2 teaspoons dark soy sauce
1 teaspoon white vinegar
1 teaspoon hot sauce
½ teaspoon salt (or to taste)
teaspoon black pepper powder (or to taste)
Instructions
Cook The Noodles
Heat 5 cups of water in a pan over high heat until it comes to a rolling boil.
Add salt and noodles to the pan.
Cook for 2-3 minutes, stirring a few times in between until the noodles are just cooked (al dente). Do not overcook otherwise, the noodles will become mushy.
Drain in a colander and rinse the noodles with cold water to stop the cooking.
Toss the cooked noodles with 1 tablespoon of vegetable oil so that they don’t stick to each other.
Set them aside.
Stir Fry The Noodles
Heat oil in a wok over high heat.
Once the oil Is hot and shimmery, add garlic and ginger and saute for 4-5 seconds.
Add scallion whites and scallion greens and saute for 6-8 seconds.
Add cabbage, carrots, and bell peppers and saute for 1 minute.
Now add soy sauce, vinegar, hot sauce, salt, and black pepper powder, and mix well.
Add the cooked noodles to the wok and toss well.
Check for salt and pepper and add more if required.
Garnish with 2 tablespoons of chopped scallion greens & serve hot.
Notes
Noodles – Keep an eye while boiling the Noodles. Do not overcook them, otherwise, they will become mushy and won’t taste good.
Vegetables – You can load it with as many vegetables as you want. Thinly slice the vegetables, instead of chopping them. Do not overcook the vegetables. We want them to be crunchy and not soggy. Cook them on high heat to keep the crunch.
Chop the veggies in thin juliennes. I used a julienne peeler for carrots and a sharp knife for capsicum and cabbage.
Cookware – Use a wok or a cast iron pan to make these noodles. Keep all the ingredients ready and just stir fry them on high heat for the best result.
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Indo Chinese Veg Hakka Noodles Recipe
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