VEG. HAKKA NOODLES (serves 2)
INGREDIENTS
Hakka noodles-1 pkt
Water for boiling
4 tablespoon oil (can use olive oil for better taste)
Assorted vegetables of your choice ( Capsicum, Onions, Cabbage, Carrot, Beans, broccoli)
Ginger garlic paste
Salt to taste
Pepper
Saboot lal mirch (Red Chilli)
2 tablespoon Tomato Puree
Sweet chilly sauce
1 teaspoon Soya sauce
1 tablespoon Vinegar
GARNISHING
Coriander leaves (hara dhaniya)
Sesame seeds
METHOD
1. Boil the noodles as per the instructions on the packet.
2. Roast the sesame seeds in the microwave for 2 mins until they are light brown. You can also use a kadai for roasting. Keep aside
3. Drain the water and put the noodles in a bowl or plate. Pour 1 tablespoon oil over it so that it doesn’t stick together.
4. Cut the assorted vegetables and wash properly
5. Take a pan or kadai and put 3 tablespoon oil in it.
6. Add sabot lal mirch and let it fry for a bit.
7. When the oil is extremely hot, put ginger garlic paste and fry till brown.
8. Now add onions and sauté for 2-3 minutes until golden. To this add the other vegetables and 2 tablespoon water and salt and let it cook. Make sure the vegetables retain their crispiness.
9. Now add tomato puree, sweet chilly sauce, pepper and mix well. Add soya sauce and vinegar.
10. Put the noodles in this, mix well and let it cook on medium flame for about 2-3 mins.
11. Serve hot with a dash of olive oil, sesame seeds sprinkled on top and coriander leaves.