Vegetable Hakka Noodles

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves: 3
Ingredients
  • 300 grams noodles
  • 1 carrot, thinly sliced
  • 1 onion, thinly sliced
  • 3 scallions (spring onion), finely chopped
  • ½ green bell pepper
  • ½ red bell pepper
  • 5 garlic cloves, minced
  • 1-2 green chile, slit
  • 3 tablespoons oil +1/2 tablespoon to coat the noodles after boiling
  • water, to boil the noodles
Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon white vinegar
  • ¼ teaspoon red chili flakes
  • ⅛ teaspoon white pepper powder
  • ⅛ teaspoon black pepper powder
  • ¼ teaspoon sugar
  • salt, to taste
Instructions
  1. Chop and slice all the veggies before you start working on the recipe.
  2. In a pan put water to boil. Once the water comes to a boil, add the noodles and cook according to instructions on the package.
  3. Drain the noodles and wash under cold running water, this stops the cooking process.
  4. Add ½ tablespoon of vegetable oil and mix thoroughly so that the noodles don’t stick to each other. Set aside.
  5. In a bowl, whisk together all ingredients listed under “sauce” – soy sauce, tomato ketchup, red chili flakes, white pepper powder, black pepper powder, white vinegar and sugar. Set aside.
  6. In a wok heat 3 tablespoons of oil on medium-high heat.
  7. Once oil is hot add the minced garlic and sliced green chile. Saute for 30 seconds till garlic starts turning light golden brown.
  8. Add sliced onions and white part of the green onion. Saute for 2 minutes or till the sides of the onion starts turning light golden brown.
  9. Add sliced carrots, green & red bell pepper and cook for 1 minute on high heat. The veggies should remain crunchy.
  10. Add the prepared sauce and mix with the veggies. Cook for 10-20 seconds.
  11. Add the boiled noodles.
  12. Using 2 spatula mix the noodles thoroughly till all of it is coated with the sauce.
  13. Cook for 2 minutes, check salt and seasoning and adjust accordingly.
  14. Garnish with spring onion greens and serve hot.

From cookwithmanali.com