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Wednesday, July 3, 2013

Hakka Noodles

Hakka Noodles Recipe
Boiled plain noodles- 2 cups
Red chilli oil- 2 tsp
Cabbage shredded- 1/2 cup
Capsicum cut into strips- 1 no
Carrot cut into strips- 2 nos
Spring onion whites chopped- 4 bulbs
Spring onion green chopped- 1/2 cup
Ajinomoto( MSG)- 1/2 tsp
Oil- 2 tbsp
Salt and White Pepper to taste
Chinese Noodles
Toss the boiled noodles with red chilli oil and pinch of salt, set aside.
In a large pan heat oil, add the vegetables, spring onion whites and quickly stir fry for few seconds. Add the boiled noodles and toss again for a second. Season the noodles with ajinomoto, salt and white pepper. Finally add spring onion green to noodles, mix well and transfer Hakka noodles onto plate. Serve hot.
Hakka Noodles
Do not cook the vegetables too long, short cooking will keep vegetables crunchier.
Always boil the noodles until 3/4th cooked( al-dent). Drain the noodles completly in a colander and toss with 1 tsp oil. Otherwise the noodles will turn too soft and sticky.


Hari Chandana said...

Looks absolutely perfect!!

Rev said...

The mug in the background reminds me of my dear chinese boss.

He has a similar one. Noodles really tempt me. Love the clicks!

Priya Suresh said...

Incredible and terrific noodles,cant resist.

divya said...

drooling !!!!

Rachel said...