This is my version of Indo Chinese noodles. Easy to make and the only preparation is to cook the noodles before hand. I make fried rice and noodles very often and is loved by my dear hubby. Now a days even my little one enjoys this spicy indo chinese delight. One need to make sure that you do the entire cooking process in high flame. You can add sprouts as well to make this healthy. I hope you try this and enjoy as much as i did.
Happy cooking...
Ingredients:
Hakka Noodles - 1 packet
Oil - 3 tbsp
Garlic - 2 tbsp very finely chopped
Onion - 1 medium sized finely chopped
Carrot - 1 cut it into thin strips (julienne)
Cabbage - 3/4 cup thinly sliced
Spring onion greens - 1/4 cup
Capsicum - 1 medium size
Spring onion bulbs - 1/4 cup
Soya sauce -1 tbsp or as needed
Red Chilli sauce - 2 tsp or as needed
Vinegar -1 tsp
Tomato Ketchup - 2 tbsp
Salt and pepper powder to taste
For garnishing
Spring onion greens - 2 tbsp
Method:
Boil and keep noodles aside(see below about the procedure)
Heat oil in a pan, add finely chopped onion, garlic and saute on a high flame for a few seconds until onion turns transparent.
Add spring onion bulbs and greens and stir fry for 2 minutes
Add cabbage, carrots and capsicum and stir fry for a minute.
Then add soya sauce, chilli sauce, tomato ketchup, vinegar, salt needed, pepper powder and stir fry for a second.
Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
Boil noodles in plenty of water with salt and few drops of oil until 3/4 cooked or al dente. (al dente-cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles. Drain the water completely, toss noodles with a tsp of oil and keep it aside. This is done to prevent the noodles from sticking together. Now boiled noodles is ready, so keep it aside.
Heat oil in a pan, add finely chopped onion, garlic and saute on a high flame for a few seconds until onion turns transparent.
Add spring onion bulbs and greens and stir fry for 2 minutes. Add cabbage, carrots and capsicum and stir fry for a minute.
Then add soya sauce, chilli sauce, tomato ketchup, vinegar, salt needed, pepper powder and stir fry for a second.
Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
Garnish with spring onion greens, toss and serve noodles piping hot.
Happy cooking...
Ingredients:
Hakka Noodles - 1 packet
Oil - 3 tbsp
Garlic - 2 tbsp very finely chopped
Onion - 1 medium sized finely chopped
Carrot - 1 cut it into thin strips (julienne)
Cabbage - 3/4 cup thinly sliced
Spring onion greens - 1/4 cup
Capsicum - 1 medium size
Spring onion bulbs - 1/4 cup
Soya sauce -1 tbsp or as needed
Red Chilli sauce - 2 tsp or as needed
Vinegar -1 tsp
Tomato Ketchup - 2 tbsp
Salt and pepper powder to taste
For garnishing
Spring onion greens - 2 tbsp
Method:
Boil and keep noodles aside(see below about the procedure)
Heat oil in a pan, add finely chopped onion, garlic and saute on a high flame for a few seconds until onion turns transparent.
Add spring onion bulbs and greens and stir fry for 2 minutes
Add cabbage, carrots and capsicum and stir fry for a minute.
Then add soya sauce, chilli sauce, tomato ketchup, vinegar, salt needed, pepper powder and stir fry for a second.
Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
Boil noodles in plenty of water with salt and few drops of oil until 3/4 cooked or al dente. (al dente-cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles. Drain the water completely, toss noodles with a tsp of oil and keep it aside. This is done to prevent the noodles from sticking together. Now boiled noodles is ready, so keep it aside.
Heat oil in a pan, add finely chopped onion, garlic and saute on a high flame for a few seconds until onion turns transparent.
Add spring onion bulbs and greens and stir fry for 2 minutes. Add cabbage, carrots and capsicum and stir fry for a minute.
Then add soya sauce, chilli sauce, tomato ketchup, vinegar, salt needed, pepper powder and stir fry for a second.
Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
Garnish with spring onion greens, toss and serve noodles piping hot.
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