WATER - 6 CUP

firstly, in a large vessel take 6 cup water, 1 tsp salt and 1 tsp oil.

1

HAKKA NOODLES 

once the water comes to a boil place a pack of hakka noodles (125 gm)

2

BOIL - 3 MINUTES

boil the noodles for 3 minutes or till it turns al dente. refer package instructions to know the exact cooking time.

3

COLD WATER

drain off the water from noodles and pour 1 cup of cold water to prevent from further cooking.

4

OIL - 1 TSP

drizzle 1 tsp oil and mix gently, to avoid noodles from sticking to each other. keep asid

5

GARLIC - 2 COLVE

now in a large kadai heat 2 tbsp oil and saute 2 clove garlic, 1 inch ginger and 1 chilli

6

ONION - HALF SLICED

saute ½ onion, 2 tbsp spring onion on high flame.

7

RED CAPSICUM 

further add ½ carrot, ¼ green capsicum, 5 snow pea, 5 beans, chopped, ¼ red capsicum and 5 florets broccoli.

8

DO NOT OVER COOK

stir fry on high flame for 2 minutes or until veggies are cooked yet retain their crunch.

9

CABBAGE - 3 TBSP

also add 3 tbsp cabbage and stir fry.

10

VINEGAR - 1 TBSP

further add 2 tbsp tomato sauce, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.

11

STIR FRY

stir fry until sauces are well combined.

12

NOODLES

add in boiled noodles and mix gently.

13

COMBINES WELL

toss and mix until noodles are cooked completely

14

READY TO EAT

finally, garnish with spring onion and enjoy veg noodles.

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