Veg Hakka Noodles

Serves: 2–3 people

Ingredients:

• Noodles – 1 packet
• Carrot – 1, finely cut (julienne / lengthwise)
• Capsicum – 1, finely cut (julienne / lengthwise)
• Onion – 2, finely cut (julienne / lengthwise)
• Cabbage – ½ small or approx. 3 cups, finely shredded
• Soy sauce – 1½ tbsp
• Ajinomoto (MSG) – 1 tsp (optional)
• Chilli sauce – 1 tsp
• Tomato sauce – 2 tbsp
• Vinegar – 1½ tsp
• Salt – to taste
• Black pepper – to taste
• Refined oil – as required (for boiling + cooking)

Method:

1. In a large vessel, bring 7–8 glasses of water to a boil.
2. Add 1 tsp oil and salt to the boiling water.
3. Add noodles and cook until just done, stirring gently to prevent sticking.
4. Drain the noodles in a strainer and rinse with cold water to stop further cooking.
5. Add 2 tsp oil to the noodles and toss well. Set aside.

Stir-Frying:

1. Heat 1 tbsp oil in a large kadai or pan on high flame.
2. Add onion and sauté for 1–2 minutes.
3. Add carrot and stir-fry for 1 minute.
4. Add capsicum and cook for another 1 minute.
5. Add cabbage and mix well.
6. Add salt, black pepper, and Ajinomoto (optional).
7. Add soy sauce, chilli sauce, tomato sauce, and vinegar. Mix well.
8. Cook for 1–2 minutes on high flame.
9. Add the boiled noodles and toss everything together for about 1 minute until well combined.

Serving Suggestions:

• Serve hot as an Indo-Chinese main dish or snack.
• Best paired with chilli paneer, manchurian, or garlic chutney.
• Can be topped with spring onions for extra flavor.

Tips:

• Do not overcook noodles; keep them slightly firm.
• Stir-fry vegetables on high flame for best crunch and taste.
• Add sauces quickly to avoid sogginess.
• Use enough oil to prevent sticking.