RECIPE
Prep time: 30 minutes
Cook Time: 35-40 minutes
Serves: 4-5 servings
Ingredients:
· 2 packets store bought veg hakka noodles, uncooked
· ½ cup chopped spring onion bulbs
· ½ cup chopped spring onion stalk
· ½ cup chopped spring onion greens
· ½ cup thinly sliced green capsicum
· ½ cup thinly sliced carrots
· ¼ cup chili sauce
· ¼ cup light soy sauce
· 1 ½ tablespoon finely chopped garlic
· 1 tablespoon finely chopped ginger
· ½ tablespoon finely chopped green chillies
· ¼ cup vinegar
· ½ cup vegetable oil
Method:
· Boil noodles as per instructions on the packet
· Cook them al-dente, strain and keep aside
· In a kadhai add ¼ cup oil, heat on medium heat
· Sauté ginger, garlic and chillies for 2 minutes
· Add onion bulbs and carrot, sauté till the carrots are half cooked
· To the mix, add the onion stalk, sauté for a minute and set aside
· In a large wok, add chili sauce and soy sauce
· Sauté and add the vegetable mix
· Mix well with the sauce
· Add boiled noodles, capsicum and spring greens
· Give this a good toss
· Add some vinegar and spring greens on top before serving
· Enjoy piping hot