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Foodrhythms

Ingredients

150 gms Hakka Noodles

1/4 Cup carrot cut into thin strips

1/4 cup green beans cut diagonally into thin slices

1/4 Mixed Capsicum (green/ red/ yellow) cut into thin strips

1/2 cup Shredded cabbage

1/4 cup thinly sliced onions

1 tablespoon finely chopped garlic

1/4 cup beans sprouts

2 teaspoons vinegar

2 teaspoons soya sauce

2 teaspoons redchilli sauce or hot and sweet tomato chilli sauce

1/4 teaspoon black pepper powder

salt to taste

2 tablespoons oil

3 - 4 stalks spring onions chopped

Cooking Procedure

1

n 1. Cook the noodles as per package directions.  You can break the noodles while adding to the water for convenience. Add few drops of oil while cooking. Drain and keep a side for cooling. nn 2. Add few teaspoons of water to the cut beans and microwave for 1 min.nn 3. Take a wok or wide nonstick pan, heat it on medium high heat. Add 1 tablespoon oil, then add sliced onions, saute till they become translucent. nn 4. Add the garlic and stir fry for 10 secs. Then add all the vegetables and stir fry on medium heat for  2 - 3 mns.nn 5. Add the cooked noodles, black pepper powder, soya sauce, vinegar, chilli sauce, salt, remaining oil and mix well to coat  all the sauces with noodles. Cook for 2 - 3 mins mixing well. nn 6. Add the chopped springs onions and serve hot.n

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