Indo-Chinesevegeasy⏱️ 30 min

Veg Hakka Noodles

Name: Veg Hakka Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 200 g hakka noodles; 1 no. capsicum; 1 no. carrot; 1 cup cabbage; 2 no. spring onion; 1 tbsp garlic; 1 tsp ginger; 2 tbsp soy sauce; 1 tbsp vinegar; 1 tbsp green chilli sauce; 1 tsp black pepper; 3 tbsp oil; 1 tsp salt

Springy noodles wok-tossed with crunchy vegetables and savoury sauces for a quick homemade takeaway feast.

⏱️ Prep 15m🔥 Cook 15m🍽️ Serves 4

Ingredients

hakka noodles200 g
capsicum1 no.
carrot1 no.
cabbage1 cup
spring onion2 no.
garlic1 tbsp
ginger1 tsp
soy sauce2 tbsp
vinegar1 tbsp
green chilli sauce1 tbsp
black pepper1 tsp
oil3 tbsp
salt1 tsp

Method

1Boil the noodles until just al dente, drain and toss with a little oil to prevent sticking. · 6m
2Julienne the capsicum, carrot and cabbage and chop the spring onion. · 6m
3Heat oil in a wok on high and stir fry the garlic and ginger for a few seconds. · 1m
4Add the vegetables and toss on high flame so they stay crunchy. · 3m
5Add soy sauce, vinegar, chilli sauce, black pepper and salt, then add the noodles and toss well. · 3m
6Garnish with spring onion greens and serve hot. · 1m

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