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Monday, June 27, 2011

Chinese vegetable noodles/Hakka noodles

Cooking noodles has become part of Indian cuisine- be it an instant one or  mixed with vegetables and using the chinese sauces.I am sure there will not be a child or adult who says NO to vegetable fried noodles or manchurian when visiting a multi cuisine hotel.Even when it comes to making at home for an occasion the choice would be for chinese recipes.And we know all mothers like to please their children with their favourties.I too did the same.I made this for my son's birthday.


Noodles (2 packets)400 Gm
Cabbage(shredded)2 cup
Capsicum(thinly sliced)

1 cup
Carrot (thinly sliced)1/2 cup
Beans(thinly sliced)1 cup
Green onions/scallion(chop whites separately) 1/2 cup
Garlic(chopped)4 cloves
Soy sauce3 tsp
red chilli or green chilli sauce1 -2 tsp
pepper powder1 tsp
vinegar(distilled white)1 tsp
Ajino moto/MSG(optional)t/2tsp
saltTo taste

Cook noodles in 2 litres of boiling water adding salt and 2 tbls oil.When done drain and pour some cold water to arrest further cooking.Drain completely to ensure that they do not contain any moisture.When cooked 400 gms noodles will give 16 cups.
Heat 3 tbls oil in a big pan.On high heat, sitr fry garlic.
Add cabbage, capsicum,white of onion,beans,carrot and stir fry for 3 min.
I steam cooked beans and carrot till they were half done.So when frying them for a short while( with other vegetables)that was enough to keep all the vegetables crisp.
Add soy sauce, chilli sauce, pepper, salt and mix.
Add noodles and mix everything well.
sprinkle few drops of vinegar.
Garnish with green of scallions/spring onion.
I placed the prepared dish in pre heated oven for 10 min.for a dry vegetable noodle.
Serve hot with manchurian side dish.(I made manchurian with bottle gourd)

Note: If using ajino moto that can be added while frying garlic.

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