Ingredients

• Hakka Noodles : 1 packet
• Shezwan Chutney : 2 tbsp
• Spring / Normal Onion : 1
• Carrot : 1
• Capsicum : 1
• Cabbage : 1 cup
• French Beans : 1 cup
• Baby corn : 4
• Button Mushroom : 5-6
  (optional)
• Dark Soy Sauce : 2-3 tbsp
• Tomato Ketchup : 1 and 1/2 tbsp
• Salt to taste
• Black Pepper powder to taste
• Spring Onion leaves
  (for garnishing)

 

Method

Hakka noodles is a part of Chinese cuisine. However, the version we eat in India is the highly indianised one. It is a quick recipe for anytime munching.

Boil noodles in a pan, once they are boiled sieve and keep aside.

Heat oil in a wok (or any vessel). Add the chopped vegetables stir fry on high flame. The vegetables should be crispy. Now add the sauces and salt and stir well. Add salt and pepper powder. Add the boiled noodles.
Note* – you can use any vegetables of your choice

Garnish with chopped spring onion leaves and serve hot with Manchurian or enjoy as it is.
Note* – using artificial food colors or ajinomoto is not recommended.