Healthy Veggie Hakka Noodles
|Hakka noodles||225 Gram (vegetarian)|
|Red pepper||1⁄2 , cut into cubes (Capsicum)|
|Green peppers||1⁄2 , cut into cubes (Capsicum)|
|Yellow peppers||1⁄2 , cut into cubes (Capsicum)|
|Firm tofu||500 Gram, cut into small cubes (0.5 Pounds)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Shredded cabbage||1⁄2 Cup (8 tbs)|
|Soy sauce||4 Tablespoon|
|Chilly sauce||2 Tablespoon|
|Tomato ketchup||3 Tablespoon|
Boil 10 cups of water in a deep vessel. Once the water starts boiling, drop Hakka noodles into the water, separating the noodles with a pair of tongs. Cook the noodles for about 5 minutes (until the noodles have become tender, do not over cook them). Drain the water. Add a tbs oil to the noodles so that they don't stick to each other. Add salt & pepper. Keep aside
Fry tofu cubes in 1 tbs oil in an open pan until tofu cubes turn brownish. Keep aside.
Fry the peppers/capsicum cubes until the sides become browned. Keep aside.
Saute shredded carrot & shredded cabbage for about 15 seconds in the same pan (optional).
Heat a deep vessel. Add the noodles, tofu, peppers. Mix well. Add soy sauce, chilly sauce & tomato ketchup. Mix until the sauces coat the noodles well. Remove from stove.