Vegetable Hakka Noodles

Vegetable Hakka Noodles is a street style Chinese dish. The recipe is so simple that it requires few basic ingredients at home and combining with vegetables, provides a mouth-watering homemade street style chinese hakka noodles. As an Indian, I had a perspective of Making Chinese recipe is difficult. But made an understanding of chinese veggie recipes that anything with soya sauce, vinegar, tomato sauce along with some chili, pepper flakes and veggies of choice will give us a delicious chinese menu at home. The preparation time is also very less compared to preparing an indian lunch menu

Ingredients to make Vegetable Hakka Noodles:

Hakka Noodles – 1 cup (200 grams)
Vegetables – 1 cup (Spirally Shredded carrots, beans, cabbage, colored capsicums/bell peppers)
onion -1 medium sliced
ginger garlic paste – 1 tbsp
sugar – 1 tsp
soya sauce – 2 tbsp
tomato sauce – 1 tsp
cumin seeds – 1 tsp
spring onions
salt as required
oil as required
water as required

Method:

Step 1 – Cooking Noodles:

in a pan, add water
once boiled, add noodles and cook for 5-7 minutes (as per instructions in the package)
put in a tsp of cooking oil and salt while boiling
once the noodles are cooked, filter the excess water
add some more cold water on top (this steps helps to avoid noodles sticking to each other)
keep this aside

Step 2 – Preparing vegetable hakka Noodles:

In a pan, add oil
once hot, add cumin seeds and allow it to splutter
add ginger garlic paste ( Finely grated ginger and garlic can also be added). saute it well for a minute
put in sliced onions. cook for 1 or 2 minutes until onions turn lightly brown
add vegetables of choice and cook for 3-5 minutes. DO NOT OVERCOOK tHE VEGETABLES
add bell peppers, soya sauce, sugar, salt tomato sauce (optional) and cook for 2 minutes