Pan- Fried Noodles, Chinese Veg Pan- Fried Hakka Noodles
by Tarla Dalal
Added to 129 cookbooks
This recipe has been viewed 92752 times
Pan-fried noodles, a Shanghai favorite this one! Pan-fried noodles are a signature snack in China and loved for its unique texture and taste.
Cooked noodles are pan-fried till both sides of the noodles are crisp and golden. This is served with a thick vegetable sauce and eaten immediately to enjoy the taste of the crisp noodles. An extremely delicious recipe that you must try!
For a satiating Chinese mini meal serve with Corn Rolls , Stuffed Mushroom Buns , Baked Chinese Mushroom Buns or Paneer Parcels .
- Combine the noodles and cornflour in a bowl and mix well.
- Heat the oil in a broad non-stick pan, spread the noodles evenly over it and cook on a medium flame till they turn brown at the bottom.
- Turn over and cook on a medium flame till they turn brown and crisp.
- Combine the cornflour and ¼ cup of water in a bowl and mix well. Keep aside.
- Heat the oil in a broad non-stick pan, add the garlic and green chillies and saute on a high flame for 30 seconds.
- Add the capsicum and saute on a high flame for 1 minute.
- Add the carrot, broccoli, soy sauce, tomaot ketchup, salt and pepepr, mix well and cook on a high flame for 2 minutes, while stirring occasionally.
- Add the cornflour-water mixtrue, mix well and cook on a high flame for 1 minute, while stirirng continously. Keep aside.
- Place the noodles on a serving plate, top with the vegetables and serve immediately.
Nutrient values per serving
|Vitamin A||390.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||19.6 mg|
|Folic Acid||20.8 mcg|
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