Ms. SWATHI (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at her culinary arts. IIHMCA has selected her as the Chef of the Day.
Ingredients
for boiling noodles
2 Lit water
20 ml oil
5 gms salt
2 pack Veg noodles
cold water for rinsing
For hakka noodles
25 ml Oil
4 nos Garlic cloves, finely chopped
2 nos Green chilli, finely chopped
2 inch Ginger chopped
2 sprigs Spring onion chopped
50 gms Onion sliced
20 gms Green capsicum sliced
20 gms Bean sprouts
15 gms Cabbage shredded
20 gms Carrot sliced
20 gms Beans chopped
15 ml Red chilli sauce
10 ml Light soy sauce
20 ml Tomato sauce
5 gms Salt
3 gms Black pepper powder
25 ml Vinegar
Method
In a large vessel take 2 lit water, oil, and salt.
Once the water comes to a boil, add 2 pack noodles.
Stir and boil for 3 minutes or until the noodles turn al dente.
Drain off the noodles and rinse with cold water to stop the cooking process. Keep aside.
In a large wok heat 2 tbsp oil and add 2 clove garlic, 1 chilli, 2 inch ginger and 2 tbsp spring onion.
Stir fry on high flame.
Now add ½ onion, capsicum, chopped cabbage, carrot, beans. Stir fry until the vegetables shrink slightly.
Further add chilli sauce, soy sauce tomato sauce, salt and pepper powder.
Stir fry until the sauces well combine.
Now add boiled noodles, 2 tbsp vinegar and stir fry.
Also add few bean sprouts and 2 tbsp spring onions. stir fry.
Finally, enjoy veg hakka noodles garnished with more spring onions.
