Dec 17, 2012

Vegetable Hakka Noodles

Vegetable noodles is a very popular Indo Chinese dish. Hakka noodles also now a days become usual dish at our home.  I have added lot of vegetables and corn to make it more healthy. You can even use whole wheat noodles to make it even more healthier.

Prep time - under 15 mins
Cook time - under 10 mins
Serves -1


Chinese noodles - 1 packet (100 grams) 
Finely chopped garlic - 2 tbsp
Onion - 1. chopped sliced 
Cabbage - 1/2 cup thinly sliced
Carrot - 1 medium size, thinly sliced
Beans - 1/4 cup, sliced
Capsicum - 1 medium size, sliced 
Frozen sweet corn - 1/2 cup
Frozen/Fresh green peas - 1/2 cup
Soya sauce - 2 tsp
Tomato sauce - 2 tbsp
Chilli sauce - 1/2 tsp
Salt and pepper powder to taste
Spring onion greens -1/4 cup finely chopped for garnishing
Oil - 21/2 tsp

Method :

Cook noodles as per the instructions given in the pack or boil 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking.

Heat oil in a pan, add finely chopped garlic and saute for 2 seconds. Then add onions and saute for a few more seconds on high flame followed by carrot, cabbage and capsicum. Saute the vegetables on medium flame.You should cover cook the vegetables.

Then add the sauces, salt and pepper. Give a quick stir. 

Finally add the drained noodles and mix well. Add the chopped spring onion, toss everything together, so that the noodles get coated with the sauces well. Switch off the flame.

Serve hot with any Manchurian or as such with sauce.

Sending this to Rasi's "Dish it Out - Corn & Capsicum" event, Krithi's "Serve It Original Recipes from Home" event, Saras Kitchen's "Dish In 30 minutes" event and Madhu's "Lunch Box Ideas - Noodles/ Pasta" event

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