Veg Hakka Noodles

• Vegetarian

• Produce

  • 1/2 cup Bean sprouts
  • 2 cup Cabbage
  • 2 Carrots, medium size
  • 6 sprig Chives
  • 1 tsp Garlic
  • 1 Onion, medium size
  • 1 Size green pepper, small

• Condiments

  • 2 tbsp Soy sauce

• Pasta & Grains

  • 400 g Egg/veg noodles

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil
  • 1 tsp Vinegar

Found on theurbanspice.com

Ingredients

• 400 gram egg/veg noodles
• Salt to taste
• 2 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 teaspoon chopped garlic
• 1 medium-size onion sliced thinly
• 2 Cup cabbage finely sliced
• 2 medium-size carrots cut into thin strips (julienne)
• 1 small-size green pepper sliced thinly
• 1/2 Cup bean sprouts
• 6 sprig of chives finely chopped
• 2 tablespoon soy sauce
• 1 teaspoon vinegar

Directions

• Boil the noodles in plenty of water till almost 3/4 cooked. Be careful not to overcook. Once noodles are cooked as per your liking, strain the noodles in a colander and run them under cold water. Drizzle a tablespoon of oil over boiled noodles. Toss noodles and set aside till required. Heat oil in a wok over high heat. Add the garlic and cook for few seconds. Add the onion, carrots, green pepper and cook for 1-2 minutes on high heat, stirring continuously. Now add the cabbage and toss again for 30 seconds. Add the boiled noodles to the vegetables. Next add the sesame oil and stir-fry for next few seconds. Add salt, pepper, vinegar and soy sauce and toss to mix thoroughly. Add the bean sprouts and stir to combine. Taste and adjust the seasoning accordingly. Turn off the heat. Serve Veg Hakka Noodles warm with Manchurian ( see recipe ).