- 1 package (200 grams) Hakka noodles
- 3 tablespoons oil
- 1 medium onion
- 1 medium bell pepper (capsicum / Shimla mirch)
- 1 medium carrot
- 1 / 4 small cabbage
- Green part of green onions (scallions / Hara pyaz)
- Salt to taste
- 1 / 2 tsp white pepper powder
- 1 tablespoon soy sauce
- 2 teaspoons vinegar
Method for cooking Hakka Noodles
- Boil 6-7 cups water with 1 teaspoon salt and 1 teaspoon oil. Add Hakka noodles to boiling water and cook for 3-4 minutes. Drain. Refresh in cold water and drain. Sprinkle 2 teaspoons of oil over the noodles and mix lightly. Spread them in a large plate or tray and set aside.
- Cut the onions fine. Core pepper and cut into long strips, cut the carrot into long strips. Chop the cabbage into long thin strips and chop the green part of green onions.
- Heat 2 tablespoons oil in a pan / wok. Add onion and fry for a while. Add carrots, peppers and cabbage and cook for 2 minutes.
- Add noodles, soy sauce, salt, vinegar and white pepper powder. Mix well and cook on high heat for a few minutes. Serve vegetable Hakka noodles hot garnished with chopped spring onion leaves.
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