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Preparation Time : 15
Cook Time : 15
Total Time : 30
1 pack or 200 grams hakka Noodles
1 Onion medium chopped
1 Spring onion white chopped
1/4th Cabbage small finely shredded
3 tablespoons oil
1 medium Carrot cut into thin strips
1/2 teaspoon black pepper powder
1 teaspoon Soy sauce
1 teaspoon tomato sauce (optional)
1 Green capsicum medium cut into thin strips
1 tablespoon white vinegar
1 teaspoon Salt or to taste
For the garnish 2 teaspoons spring onion greens chopped
Heat 5 cups water with 1 teaspoon salt and 1 teaspoon oil.
Put the noodles in water and allow them to cook for about 4 minutes.
When the noodles are done, strain the noodles and put into another pan with cold water.
Again strain the noodles and spread them in a big plate and keep aside.
Heat the remaining 2 tablespoons oil in a non-stick wok.
Add onions, capsicum, carrot and toss well on high flame.
Add cabbage and toss.
Add the noodles to the vegetables.
Add salt, pepper powder, soy sauce and toss on high heat.
Add vinegar and toss again.
Mix well such that the noodles remain separated.
Serve hot with any Chinese gravy or ketchup and chilli sauce.
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