Veg Hakka Noodles

Heat 8 cup water in a pot on a medium high heat. Once water starts to boil, add 200 gm hakka noodles and1 tbsp salt.

Cook noodles as per your packet instructions or till noodles turns al dente.

Drain the water and rinse noodles with cold water to stop noodles from further cooking.

Spread noodles on plate and apply 1 tbsp cooking oil on them so noodles don’t turn sticky.

In a pan or wok, heat 2 tbsp oil on medium high heat.

Once the oil is hot, add1 tbsp chopped garlic and 1 tsp chopped ginger and fry them for 10-12 seconds.

Add small onion sliced, ½ cup capsicum sliced, ½ cup carrot sliced and ½ cup cabbage shredded. Saute for 2 min on medium high heat. Do not cook veggies completely, keep them crunchy.

Now, add1 tbsp soy sauce, 1 tbsp vinegar, ½ tsp black pepper powder and ½ tsp salt. Mix well with all veggies and saute for 20 seconds.

Next, add ¼ cup chopped green onion and boiled noodles and toss everything well. Stir fry for 2 min.

Add 2 tbsp chilli oil and 1 tsp sesame oil. Toss the noodles well and cook for another 2 min.

Finally, garnish veg hakka noodles with finely chopped green onions. Serve hot veg hakka noodles with schezwan chutney or chilli paneer or gobi manchurian.