Back in India, Hakka Noodles was one of the street foods which a lot of people relished. But getting those here especially during the lockdown. The only time consuming thing in this recipe is chopping the veggies.

Let’s make these quickly, so that we can dig in ASAP!!

All You Need:

1. Hakka Noodles- 2 cakes (I used Ching’s Hakka Noodles)
2. Salt- to taste
3. Black Pepper- 1 tsp
4. Onion- 1 (Sliced)
5. Garlic- 4 cloves (Chopped Finely)
6. Capsicum- 1 (Chopped Finely)
7. Carrots- 2 (Chopped Finely)
8. Spring Onion- 4 (Greens and onion head chopped finely)
9. Soya Sauce- 2 tbsp
10. Vinegar- 2 tbsp
11. Chili Flakes- 1 tsp

A Few Tips:

• You can use cabbage as well, but I don’t like cabbage so I didn’t use it.
• You can also use chili vinegar in place of regular vinegar as well for extra spice.

Method:

• Boil the hakka noddles for 5 minutes or as per the package instructions. While boiling the water add a little oil and salt.

• Once boiled, strain the noodles and pour some cool water on the noodles to stop the cooking.
• In a kadhai or a large pan, on medium- high flame, add garlic and onions. Sautée until golden brown.

• Add capsicum and carrots. Sautée until soft. Keep stirring.

• Add salt, pepper and chili flakes and mix.

• Add the boiled hakka noodles and mix.

• Add the soya sauce. Mix.

• Switch off the flame and add the vinegar. Mix.
• Garnish with spring onions.

Enjoy HOT with some chili sauce!!