Veg Hakka Noodles

재료

1 cup Carrot, julienned

½ Green Bell Pepper, julienned

½ Red Bell Pepper, julienned

1 cup Cabbage, finely sliced

10-12 Green Onions

4 Garlic Cloves, minced

350-400 grams Noodles, dried

Salt to taste

Water (to boil the noodles)

1-2 tablespoon Oil

½ teaspoon Black Pepper

½ tablespoon Sugar

1 tablespoon Dark Soy Sauce

2 tablespoons Red Chilli sauce

½ tablespoon Sesame Oil

1-2 teaspoons Rice Vinegar

방향

Julienne the carrots, the green bell pepper, and the red bell pepper by cutting them length-wise into sticks.

Chop the cabbage fine like shreds.

Cut off the white part of the green onions and slit them into two, now cut the thick green stem portion into two sticks and then cut the green stocks into 1½” sticks.  Keep all the parts separate.

Mince the garlic cloves.

In a pot of hot water, cook the noodles as per the instructions on the packet. As soon as the noodles are cooked take them out of the hot water and place them in a strainer, rinse them under cold water to prevent them from cooking any further. Drizzle on oil and give the noodles a toss to coat them with the oil. This will prevent them from sticking. Keep them aside.

To a heated wok or deep pan, add some oil and then toss in the white part of the green onions and garlic. Salute for about a minute till the garlic loses its raw flavour.

Now add the carrots, green and red bell peppers, cabbage, and the thick green stem of green onions.

Season with salt, black pepper, and sugar.  Saute for about two-three minutes

Add in the cooked noodles and drizzle with dark soy sauce, red chill sauce mixed with sesame oil, and rice vinegar.

Give all the ingredients a good mix. Turn off the heat and toss on the green stocks of the green onions.

Give it one last mix and you are ready to enjoy these Hakka-style vegetarian noodles