This fast and easy-to-make Chinese noodle dish culminates as a nibble or primary course and for facilitating awesome parties. In its commonplace arrangement bubbled noodles are hurled with garlic, ginger, chopped vegetables, soy sauce, chili sauce, tomato ketchup, and flavors that allow it its signature taste and surface. In any case, to get the restaurant-like taste and surface it needs to be cooked in a certain way and this step-by-step recipe of veg hakka noodles clarifies it with photographs and point-by-point enlightening. The tips and serving thoughts given after bearings will moreover offer assistance you dodge a few common botches that can demolish the dish.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3 servings
Ingredients:
| 2 cups Plain Noodles (150 gm pack) |
| 6 cloves of Garlic, minced |
| 1 teaspoon minced Ginger |
| 1/4 cup cut French Beans |
| 1/4 cup finely chopped Spring Onion |
| 1/2 cup thinly cut Capsicum |
| 1/2 cup destroyed Cabbage |
| 1/4 cup julienned Carrot |
| 1/4 teaspoon Black Pepper Powder |
| 2 teaspoons Soy Sauce |
| 1½ teaspoons Chilli Sauce (red or green) |
| 1 tablespoon Tomato Ketchup |
| 1 tablespoon +1 tablespoon Oil |
| Salt to taste |
Directions:
1. Bubble the noodles by following the step-by-step recipe of basic noodles or by taking after the information given on the pack of noodles.
2. Cut the vegetables as specified in the fixings area. Make beyond any doubt chop the vegetables as lean as conceivable as they will take less time to cook.
3. Warm 1 tablespoon oil in a wok (Chinese style cooking vessel) or a wide-mouthed skillet over medium fire. Include minced garlic and minced ginger and stir-fry for 30 seconds.
4. Include French beans and stir-fry for a diminutive. Include spring onion, capsicum, cabbage, and carrots.
5. Stir-fry vegetables until they are cooked but still crunchy for approx. 2-minutes over tall flame.
6. Include soy sauce, green chili sauce, tomato ketchup, black pepper powder, and salt (it would be ideal if you note that we have to include salt when bubbling noodles).
7. Blend well and cook for a minute.
8. Include bubbled noodles.
9. Blend and hurl until noodles are equitably coated with sauces and vegetables for approx. 1-minute. Turn off the fire and exchange it to the serving plate. Serve it with Hot and Sour soup or Dry Veggie lover Manchurian.
Tips and Variations:
- To make non-sticky noodles, do not overcook them in step 1. Cook them until they are cooked but not soft. Do not forget to pour cold water over noodles after cooking to expel an abundance of starch.
- You can utilize either green chili sauce or ruddy chili sauce per your inclination. Ruddy chili sauce will offer assistance you get the commonplace eatery color.
- Adjust the amount of chili sauce and soy sauce per your taste. Do not include more soy sauce as it tastes sharp and it will alter the taste of the noodles.
- All vegetables and noodles must be hurled over high-flame to get eatery-like taste and texture.
- For variety, include baby corn, ruddy and yellow capsicum, mushrooms or any other vegetables of your choice.
Taste: Mild Spicy
Serving Ideas: Serve Chinese hakka noodles with gobi Manchurian dry, Chinese veg fried rice and soup in dinner.