Hakka Noodles ( Chinese Cooking )
by Tarla Dalal
Added to 653 cookbooks
This recipe has been viewed 64483 times
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!
- Heat the oil in a wok / kadhai on a high flame till it smokes.
- Add the garlic and red chillies and sauté on a high flame for a few seconds.
- Add the cabbage, capsicum, spring onions, carrots and sauté on a high flame for 2 more minutes.
- 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.
Nutrient values per serving
|Vitamin A||1206.5 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||98.2 mg|
|Folic Acid||21.1 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.