Veg Hakka Noodles

Name: Veg Hakka Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 ½ cup Noodle (1.5 cups Noodles); 1 piece Bell Pepper (1 Capsicum, chopped lengthwise); ½ cup Cabbage (1/2 - 3/4 cup Cabbage, chopped lengthwise); 1 piece Carrot (1 Carrot, chopped lengthwise); ¼ cup Scallion (1/4 cup Spring Onion, chopped finely (white & green part)); 2 tbsp Olive Oil (2 tbsp Olive Oil); 2 pieces Garlic Clove (2 - 3 Large Garlic Cloves); 2 tsp Soy Sauce (2 tsp Soya Sauce); 2 tsp Chives (2 tsp Chilli Sauce (I used red chillli sauce)); 1 tsp Tomato Sauce (1 tsp Tomato Sauce); ¼ tsp Vinegar (1/4 tsp Vinegar)

30 minAsian

Servings2

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Cook the noodles by following the instructions given in the pack or boil water in a vessel with little salt and 1/4 tsp of oil and cook the noodles until soft.
2Drain water and rinse with cold water. Keep it aside.
3Heat oil in a heavy bottomed pan.
4Add the chopped garlic and fry for a minute.
5Then add the chopped spring onions, carrots, cabbage and stir fry for 3 - 4 over high flame.
6Now add the chopped capsicum to it and stir fry over high flame for 6 - 8 minutes or till the edges of the veggies starts to light brown.
7When the veggies are cooked and still crunchy, add the soya sauce, tomato sauce, chilli sauce and saute for a minute.
8Now add the salt, pepper powder and vinegar and mix well.
9Add the cooked noodle and saute for 2 minutes on high flame.
10Remove from the flame and serve hot with tomato ketchup or manchurian.