Veg Hakka Noodles

I normally get whole wheat Pastas, Noodles...when my nephew is here to stay with us. Its such a joy to prepare these dishes with him. Its like he is Chef Remy and I am Alfredo Linguini and we love enacting Ratatouille -  Pixar's Animated Comedy film!

Amma Appa prefer the traditional sevai and Noodle Idlis but are very sporting and do taste what fusions we create!

Ingredients:

150 gms Veg Hakka Noodles

1 Carrot, cut into thin strips

2 leaves Cabbage, cut into thin strips

1/3 of each Red | Yellow | Green - Bell peppers, cut into thin strips

1 tblsp Green Moon Dal Sprouts

2 Spring Onion, sliced finely

2 tblsp Spring Onion Greens, chopped finely
1/2"Adrak | Ginger, finely chopped
4 cloves Lahsun | Garlic, finely chopped

1 tsp Dark Soy Sauce

1 tsp Tomato Sauce

1/2 tsp Oil

To taste Salt

Method:

• Prepare the Veg Hakka Noodles by boiling as per the packet instructions. Keep aside.
• In a wok or kadhai, heat the oil. Add ginger and garlic and saute for 2 minutes.
• Add all the cut vegetables and saute on high flame for about 2 minutes. Keep about 1/2 tblsp of the spring onion greens aside, for garnish. The vegetables should be crisp and not over cook.
• Add soy sauce and tomato sauce and mix well.
• Turn the gas flame to medium and add the boiled veg hakka noodles. Gently toss in the noodles with the vegetables. Add salt and mix well.
• After a minute, switch off the gas. Transfer to serving bowl. Garnish with remaining spring onion greens and serve hot!

We have used:

1. Ching's Veg Hakka Noodles

2. Ching's Dark Soy sauce

3. Til Sona Oil

4. Tata Salt Lite
5. Kissan Tomato Sauce

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.