Ratings: 5
Servings: 4
Total Time: 20 minutes
ingredients
- 200 gm Noodles
- Small cabbage (green or red)
- 2 medium carrots
- 100 gm french beans
- Small zucchini
- Small broccoli
- 100 gm button mushrooms
- 1 capsicum
- 3 spring onions
- 2 tablespoon Soy sauce
- 4 Garlic
- 2 dry red chilli
- 5 Coriander leaves
- sesame oil as required
- Vegetable oil as required
- Salt to taste
instructions
First finely chop all the veggies such as carrots, french beans, spring onions, button mushrooms, capsicum and cabbage and keep aside. You can even shred or grate the veggies using a food processor.
Boil 4.5 cups of water in a Treo glass mixing bowl 2000 ml using a microwave with ½ teaspoon salt and a few drops of oil. Add the Hakka noodles to the bowl and let it cook till it gets a smooth texture.
Drain cooked noodles in a colander. Then rinse noodles with freshwater very well. This stops the cooking process and removes the starch.
Add 1.5 teaspoon toasted sesame oil. Toss noodles well, so that the oil gets coated evenly on them. This gets rid of stickiness from them.
Heat 2 tablespoons of sunflower oil (or any neutral tasting oil) in a frying pan or wok. On medium-low to medium heat, first sauté dry red chilies (broken and seeds removed) and 1 finely chopped garlic for about a minute.
Increase the heat a bit and then spring onions, french beans. Stir fry for about 3 minutes.
Add the button mushrooms, carrot & chopped cabbage.
Stir fry for about 5 to 6 minutes till the edges of the veggies start to slightly brown. Add 1.5 teaspoon soy sauce and mix well.
Add the cooked noodles & veggies to the mixing bowl and keep on tossing for 1 to 2 minutes.
Season with salt and crushed black pepper as per taste. Keep the bowl in the microwave for about 3-4 minutes. Add chopped spring onion greens and mix well
Finally serve Hakka Noodles with schezwan chutney
