Hakka Noodles | 10 Best Indo-Chinese Recipes | Chef Anupa | Sanjeev Kapoor Khazana HD

One of the most popular Indo chinese recipes of boiled noodles tossed with fresh cut vegetables.

HAKKA NOODLES

Ingredients

200 grams noodles
2 tablespoons oil
1 large carrot
1 large green capsicum
1 small cabbage
1 spring onion with greens
4-5 garlic cloves, finely chopped
Salt to taste
Crushed black peppercorns to taste
½ tablespoon soy sauce
2-3 tablespoons mixed bean sprouts
Spring onion greens for garnishing

Method

1. Heat sufficient water in a non-stick pan and bring to a boil. Add 1 tablespoon oil and noodles to the water and cook for 10-15 minutes.
2. Cut carrot and capsicum into thick strips.
3. Strain the noodles under running water and place in cold water.
4. Shred cabbage. Slice the spring onion bulb and reserve the greens.
5. Heat remaining oil in a non-stick pan. Add garlic and sauté for a few seconds. Add sliced spring onion bulbs and mix well.
6. Add carrot strips, capsicum strips, shredded cabbage, salt, crushed peppercorns, toss and cook for 2-3 minutes. Add soy sauce, mix and cook for 1-2 minutes.
7. Add bean sprouts and noodles and toss well.
8. Diagonally slice reserved spring onion greens.
9. Garnish noodles with sliced spring onion greens and serve hot.

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