Hakka Noodles ( Chinese Cooking )


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Hakka noodles are tossed in with vegetable juliennes, chilies, spring onions, crushed white pepper and a dash of chili oil. These noodles taste wonderful served with vinegar, chili and soya sauces. Try chopping up colorful vegetables and crunchy vegetables like broccoli and baby corn to give the noodles a variety of flavors and textures. Yummy!

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Makes 4 servings
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2 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 to 3 whole dry kashmiri red chillies , broken into pieces
1/2 cup shredded cabbage
1/2 cup thinly sliced capsicum
1/4 cup finely chopped spring onions
1/4 cup carrot juliennes
3 cups boiled noodles
1/4 cup spring onion greens
2 tsp chilli oil
1 tbsp soy sauce
salt and to taste

For Serving
chillies in vinegar
boiled soyabeans sauce
chilli sauce

  1. Heat the oil in a wok / kadhai on a high flame till it smokes.
  2. Add the garlic and red chillies and sauté on a high flame for a few seconds.
  3. Add the cabbage, capsicum, spring onions, carrots and sauté on a high flame for 2 more minutes.
  4. Add the noodles, spring onion greens, chilli oil, soya sauce, salt and pepper, toss well and sauté on a high flame for another minute. Serve hot with chillies in vinegar, soya sauce and chilli sauce.
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