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Preparation Time : 5
Cook Time : 15
Total Time : 20
2 packets hakka noodles
5 cups water
1 tsp oil
1/2 tsp salt
6-7 cups oil for deep frying
1/2 onion chopped
1 green chilli chopped
2-3 tbsp schezwan sauce(homemade or store bought)
2 tsp tomato ketchup
1 tsp chopped coriander leaves (optional)
1/2 tsp pepper powder
1/4 cabbage chopped
First of all boil water and add salt and oil in it. Add hakka noodle or any instant noodles and cook as per packet instructions. Remember not to cook completely. Cook till it's 75-80% done. Drain the water completely wash with cold water to stop further cooking. Allow it to dry.
Meanwhile in a large bowl combine schezwan and tomato sauce. Mix well. Add salt and pepper to taste. Combine the veggie of your choice. If you have carrots and spring onions in stock do add them in this recipe. Instead of spring onions i have used coriander leaves.
Mix everything well. I used homemade schezwan sauce instead of store bought. Adjust the quantity of sauce as per your taste.
Heat oil in a pan. Once oil is hot add noodles in small batches. To check if oil is hot enough or not add small piece of noodle if it comes upward immediately without changing it's colour it's right temperature to fry the noodles. Fry them for 2-3 minutes or untill golden brown and crispy. Transfer them to papper towel to drain excess oil. Follow same process for remaining noodles.
Break the noodles and add them to the veggies masala bowl. Toss well. Transfer to a serving plate. Garnish with finely chopped spring onions or coriander leaves. Serve immediately. Enjoy ☺
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