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Photo of Schezwan Hakka Veg Noodles by Chef (Mrs) Reetu Uday Kugaji at BetterButter
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Schezwan Hakka Veg Noodles

Dec-23-2015
Chef (Mrs) Reetu Uday Kugaji
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Schezwan Hakka Veg Noodles RECIPE

An Indo-Chinese recipe prepared with fresh crisp vegetables, noodles and schezwan sauce.

Recipe Tags

  • Veg
  • Chinese
  • Stir fry
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Hakka noodles - 450 grams
  2. Oil -05 tbsp
  3. Onion sliced- 01 medium
  4. Carrot cut into thin strips / juliennes- 01 no medium
  5. Green capsicum, stem removed, deseeded &cut into thin strips/ juliennes- 01 no medium
  6. Cabbage finely shredded -1/4 no small
  7. Soy sauce – ¼ th tbsp (Optional)
  8. Schezwan sauce- 06-08 tbsp
  9. Salt to taste
  10. White pepper powder -1/4 tsp
  11. Bean sprouts -1/2 cup
  12. Spring onion greens, finely shredded- 01 stalk
  13. For the garnishing: Spring onion greens finely shredded- 1/4 th stalk

Instructions

  1. Boil water and add the noodles, cook till it is al dente for at least 02 minutes. Note to not over cook the noodles as they will become mushy and sticky.
  2. Drain the noodles and spread it on a flat surface and toss in 01 tsp of oil on the noodles to prevent them from sticking.
  3. Heat oil in a wok, add onion and stir-fry for 03 minutes. Then add carrot, capsicum and cabbage and stir-fry for 02 minutes, stirring and tossing continuously.
  4. Add noodles, soy sauce, schezuan sauce, salt to taste and white pepper powder and cook on a high flame for 05 minutes or until the noodles are heated through while tossing continuously.
  5. Add bean sprouts, mix well.
  6. Serve hot garnished with spring onion greens.

Reviews (5)  

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Sonali De
Jul-03-2018
Sonali De   Jul-03-2018

It was just too yummy :heart_eyes::heart_eyes:

chetna dwivedi
Apr-10-2018
chetna dwivedi   Apr-10-2018

My fav...

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