One of the most popular Indo chinese recipes of boiled noodles tossed with fresh cut vegetables.HAKKA NOODLESIngredients200 grams noodles 2 tablespoons oil1 large carrot1 large green capsicum1 small cabbage1 spring onion with greens 4-5 garlic cloves, finely choppedSalt to tasteCrushed black peppercorns to taste½ tablespoon soy sauce2-3 tablespoons mixed bean sproutsSpring onion greens for garnishingMethod1. Heat sufficient water in a non-stick pan and bring to a boil. Add 1 tablespoon oil and noodles to the water and cook for 10-15 minutes. 2. Cut carrot and capsicum into thick strips. 3. Strain the noodles under running water and place in cold water. 4. Shred cabbage. Slice the spring onion bulb and reserve the greens. 5. Heat remaining oil in a non-stick pan. Add garlic and sauté for a few seconds. Add sliced spring onion bulbs and mix well. 6. Add carrot strips, capsicum strips, shredded cabbage, salt, crushed peppercorns, toss and cook for 2-3 minutes. Add soy sauce, mix and cook for 1-2 minutes. 7. Add bean sprouts and noodles and toss well. 8. Diagonally slice reserved spring onion greens. 9. Garnish noodles with sliced spring onion greens and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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ingredients***********************
Prep Time - 5 mins
Cook Time - 10 mins
Total Time - 15 mins
Servings - 2
Calories - 2081
