- 1 packet hakka noodles
- 4 tbsp olive oil
- 3/4 cup shredded cabbage
- 1 large sized sliced carrots
- 1/2 cup sliced capsicum
- 1/2 cup chopped spring onions
- 5 to 8 tbsp schezuan sauce
- salt to taste
- 2 tbsp chopped spring onions
Boil 8 cups of water in a large pan, let the water bubble.
Add noodles and boil for 2 minutes only.
Aldent noodles are cooked (aldent: means partially cooking the noodles or leave it at "kachcha").
Drain noodles and spread on a flat surface and prevent sticking to the noodles and toss in 1 tablespoon of oil.
Heat oil in a frying pan over a high flame.
Add vegetables and stir-fry for 3 minutes over a medium flame.
Schezuan sauce, salt and add noodles, mix well and cook for 2 minutes.
Serve hot and garnish with spring onions.
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