Preparation Time – 15 minutes
Cooking Time – 20 minutes
Servings – 4 persons
Ingredients:
2 Packet Noodles
Water as required
Oil as required
3 spring onions
2 medium sized green capsicum
2 medium sized carrot
1 medium sized cabbage
8-10 french beans
4 green chillies
10-12 garlic cloves
1 inch ginger piece
Black pepper powder
Red chilly sauce
Soya sauce
Tomato ketchup
1 Chings Hakka Noodles Masala
Schezwan chutney
Preparation:
- Take 10-12 garlic cloves, 3 green chillies, 1 inch ginger piece and chop them finely.
- Then take 2 medium sized carrots, 2 medium sized green capsicum and 1 medium sized cabbage and chop them as per your size requirement.
- Finally, take 3 spring onions and chop the white as well as the green part.
Method:
For cooking the noodles:
- Take out the noodle block from the packet and break it into 2-3 pieces. Do it for the other packet also.
- Add 10 cups of water to a large pot and heat it for cooking noodles.
- Let the water come to a rolling boil over medium flame. Add a big pinch of salt and 1 tbp oil.
- Now place the noodles pieces into the water carefully and let them boil for about 4-5 minutes. Stir occassionally in between.
[Note – Most of the noodles packet will have cooking time mentioned, so keep a watch. It helps to cook the noodles a minute or two less than what is mentioned to get al dente texture (almost 80% cooked).] - Turn off the flame and transfer to the drainer to drain excess water.
- Keep the noodles aside. If needed, add some oil to the noodles so that after cooling down, the noodles do not stick to each other.
For hakka noodles:
- Heat 2 tbp oil in a wok (chinese style cooking vessel) or a wide mouth pan over medium flame. Add finely chopped garlic, ginger, green chillies, spring onions white and stir-fry for 30 seconds.
- Then add schezwan chutney and 1 tsp black pepper powder and mix well.
- Now add french beans and stir-fry for a minute. Then add capsium, cabbage, carrot and spring onions green.
- After the vegetables are cooked (keep a little bit crunchy), add 1 tbp red chilly sauce, 2 tsp soya sauce, 2 tsp tomato ketchup, salt and mix well and cook for a minute or two.
[Note – We have already added salt while cooking the noodles so add salt accordingly to the veggies.] - Add boiled noodles and 1 full packet of Ching’s Veg Hakka Noddles Masala packet and mix well until the noodles are fully coated with all the sauces and masalas.
- Turn off the flame. Garnish with spring onions green and serve it hot with any compliments.