Veg Noodles recipe

Hakka Noodles

2-3 green chillies (slitted from center)

4-5 pods of garlic (fine chopped)

1 small onion (sliced / chopped) or

3-4 white spring onions (sliced)

1/2 carrot (peeled and sliced)

1/4 capsicum (green bell pepper) (sliced)

1/4 cup cabbage (shredded)

2 tbsp cauliflower florets

Few spring onions (green) for garnishing

1 tsp soy sauce

1 tsp vinegar

1 tbsp tomato ketchup

A pinch of white pepper powder

2 tsp cooking oil

Salt to taste

Heat 4 cups of water in a big vessel and add noodles.

Boil the noodles until 3/4 cooked, drain and keep aside. Noodles should be just enough to retain a somewhat firm texture.

Heat oil in a non-stick wok, add green chillies along with chopped garlic. Saute for a few seconds on high flame.

Add chopped vegetables and toss quickly.

Add salt to taste and mix well.

Season the veggies with a pinch of white pepper powder and toss immediately to blend the flavor.

Saute the veggies by constantly stirring, without burning, and allow them to turn little crunchy.

Add boiled noodles and toss on a high flame for a few seconds.

Mix soy sauce, vinegar and tomato ketchup.

Garnish the noodles with few spring onion greens and serve piping hot.