vegetable hakka noodles/Indo-Chinese -recipe/restaurant style

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plain noodles – 2 cup ginger,garlic(thinly sliced)-2 tsp onion(thinly sliced) – 1/2 cup carrot(thinly sliced) – 1/2 cup capsicum (thinly sliced) – 1/2 cup cabbage(thinly sliced) – 1/2 cup green chilly sauce – 1 to 2 tspsalt – as neededolive oil – 2 tbsp, cooking oil-1 tsp coriander leaves,celery leaves,chilli flakes,crushed black pepper boil water in a large pan on medium flame when it starts to rolling boil,add salt & plain noodles cook it for 3 to 4 minutes,stir occasionally switch off the flame transfer it to a colander for drain the excess water pour 2 -3cups of cold water over it ,drain again for remove stickiness add 1 tsp of oil & mix well to avoid excess stickiness cut veggies into fine thin strips heat 1to 2 tbsp olive oil in a pan(Chinese style vessel preferable) add gingr-garlic & stir fry for 30 sec over medium flame add onion & stir fry over high flame till they become translucent(about 2 minutes) add carrot & stir fry for 2 minutes add all other veggies and continue to toss & stir fry on high flame till they almost cooked add noodles & quick mix add some white vinegar,green chilly sauce,salt & mix well (you can also add soy sauce ) add some crushed black pepper & chilly flakes mix & switch off the flame add some coriander leaves(celery is preferable,it will add the Chinese taste) serve hot with tomato sauce/veg manchuriian.