Jain Hakka Noodles is a popular Indio Chinese dish made with noodles, veggies and sauces. Fulfill your cravings by making this mouthwatering dish at home.
How to prepare?
150 grams Hakka noodles (1 pack)
1 capsicum, thinly sliced
½ cup beans, chopped
¾ cup cabbage, shredded
2-3 green chili, cut into slits
2 teaspoon soy sauce
2 teaspoon green or red chili sauce
1 ½ teaspoon vinegar
¼ teaspoon pepper powder
½ teaspoon sugar
Salt to taste
2 tablespoon oil
Fresh coriander leaves
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Bring water to boil adding a teaspoon of salt. Then add noodles to the boiling water.
Boil the noodles as per the package instruction. Cook them until they are cooked but not mushy. (Do not overcook the noodles)
Drain the noodles in a colander and run cold water over it. Add a teaspoon of oil to the boiled noodles to prevent from sticking to each other. Keep it aside.
Chop the all vegetables and keep ready ahead.
Heat oil in a pan, add all the vegetables and sauté for 2 minutes on high flame. The vegetables should remain crunchy. (Do not overcook the vegetables)
Add soya sauce, chilli sauce, vinegar, pepper powder sugar and salt. Mix well and cook for a minute.
Add the boiled noodles to it.
Mix and toss well until the noodles are coated evenly with sauces and vegetables. Cover and cook for about a minute. Turn off the flame.
Garnish with chopped coriander leaves and serve hot.
Adjust the sauces according to taste.
To make it healthy, you can add more vegetables and less noodles.
Make sure to cook vegetables on high flame, so that it remains crunchy.
You can add vegetables for your choice like broccoli, cauliflower, baby corn or any.
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