Boiled Hakka Noodles
by Tarla Dalal
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No Chinese meal is ever complete without Boiled Noodles, which is used not just for the main course but also to prepare a range of other dishes ranging from soups and starters to desserts too!
This means that before you foray into Chinese cuisine, you ought to know how to cook noodles perfectly – and this simple recipe will make sure you succeed in your venture. Make sure you follow all the instructions including the cold water wash to refresh the noodles.
- Boil enough water in a deep non-stick pan, add 1 tsp of oil and salt and mix well.
- Once the water starts boiling, add the noodles, mix well and cook on a medium flame for 8 to 10 minutes or till they are cooked, while stirring occasionally.
- Remove from the flame and drain out all the excess water.
- Pour some cold water on the noodles to stop further cooking.
- Let all the water drain out and ensure that the noodles do not contain any moisture. Put the remaining 1 tsp of oil over it and mix it gently. This will prevent the noodles from sticking together.
Use as required
Nutrient values per cup
|Vitamin A||30 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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