Name: Hakka Noodles recipe by BetterButter Editorial at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of noodles; 1 bunch spring onions (white and green separated); 1 carrot julienned; 100gms beans sliced lengthwise; ¼ head finely shredded cabbage; ½ cup capsicum chopped or julienned; 1tbsp soya sauce; 2 tbsp. white vinegar; 2 tsp. chilli sauce; 1/4 tsp. pepper powder; Salt to taste; 1 tbsp. Oil; ½ tsp Ginger paste

ABOUT Hakka Noodles RECIPE

They're a classic Indian street food and also make the perfect quick and easy midweek dinner — one that is equally child- and adult-friendly. You can make it vegetarian or add fried and shredded chicken, pork or seafood for a non veg version.

Ingredients Serving: 4

1 pack of noodles
1 bunch spring onions (white and green separated)
1 carrot julienned
100gms beans sliced lengthwise
¼ head finely shredded cabbage
½ cup capsicum chopped or julienned
1tbsp soya sauce
2 tbsp. white vinegar
2 tsp. chilli sauce
1/4 tsp. pepper powder
Salt to taste
1 tbsp. Oil
½ tsp Ginger paste

Instructions

Bring 3 to 4 cups of water to a boil, add noodles and cook till al dente. Do not overcook.
Drain off the excess water and rinse them under running water to remove excess starch. Leave them in a colander. Drizzle with a little oil so that the noodles don’t stick together.
Heat oil in a pan/wok. When the oil turns hot, add garlic and fry till aromatic.Add ginger paste(if using).
Add white parts of the spring onions, beans and carrots. Fry till the carrots and beans are lightly done.
Add capsicum and cabbage if using. Saute till the capsicum is half cooked. They should retain the crunch.
Pour in the soya sauce, chilli sauce and vinegar.
When the sauces begin to bubble, add the drained noodles, green spring onions, pepper powder.
Toss, mix and saute in sauces and fry for about 2 minutes.

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