WATER - 6 CUP
firstly, in a large vessel take 6 cup water, 1 tsp salt and 1 tsp oil.
once the water comes to a boil place a pack of hakka noodles (125 gm)
BOIL - 3 MINUTES
boil the noodles for 3 minutes or till it turns al dente. refer package instructions to know the exact cooking time.
drain off the water from noodles and pour 1 cup of cold water to prevent from further cooking.
OIL - 1 TSP
drizzle 1 tsp oil and mix gently, to avoid noodles from sticking to each other. keep asid
GARLIC - 2 COLVE
now in a large kadai heat 2 tbsp oil and saute 2 clove garlic, 1 inch ginger and 1 chilli
ONION - HALF SLICED
saute ½ onion, 2 tbsp spring onion on high flame.
further add ½ carrot, ¼ green capsicum, 5 snow pea, 5 beans, chopped, ¼ red capsicum and 5 florets broccoli.
DO NOT OVER COOK
stir fry on high flame for 2 minutes or until veggies are cooked yet retain their crunch.
CABBAGE - 3 TBSP
also add 3 tbsp cabbage and stir fry.
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.
stir fry until sauces are well combined.
add in boiled noodles and mix gently.
toss and mix until noodles are cooked completely
READY TO EAT
finally, garnish with spring onion and enjoy veg noodles.