An all time favorite! Noodles tossed with garlic and vegetables or any other ingredient of your choice like mushrooms etc. This celebrated Chinese dish gets its name from the Chinese province of hakka. It is very quick and easy to make and perfect to serve with gravy of your choice. . .
|Boiled noodles||2 Cup (32 tbs)|
|Spring onion whites||1/4 Cup (4 tbs) , finely chopped|
|Finely chopped garlic||2 Teaspoon|
|Dry kashmiri chilies||3 , broken into pieces (whole red chilies)|
|Thinly sliced carrots||1/2 Cup (8 tbs)|
|Shredded cabbage||1/4 Cup (4 tbs)|
|Thinly sliced capsicum||1/2 Cup (8 tbs)|
|Soy sauce||1 Teaspoon|
|Black pepper powder||1 Pinch|
|Spring onion greens||2 Tablespoon , finely chopped|
FOR THE CHILLI OIL
1. In a deep pan, add oil, and when hot, add red chilies. Cover the pan with a lid and turn off heat. Once cool, strain using a strainer and keep aside.
FOR THE NOODLES
2. In a wok, add oil and when hot, add spring onion whites, garlic, and red chilies. Saute for around half a minute and then add carrots, capsicum, and cabbage.
3. After sautéing for a couple of minutes mix in noodles, followed by adding soya sauce and salt. Toss well and add black pepper powder and two teaspoons of already prepared chili oil. Toss on high heat for a couple of minutes.
4. Now toss in spring onion greens and turn off heat.
5. Serve the hakka noodles hot.