Hakka Noodles

Ingredients:

• OIL AS REQUIRED
• GARLIC 1 TBSP
• ONIONS 1/3 CUP
• CARROTS 1/3 CUP
• CAPSICUM 1/3 CUP
• CABBAGE 1/3 CUP
• SUGAR A PINCH
• GREEN CHILLI PASTE 1/4 TSP
• SPRING ONION GREENS A SMALL HANDFUL
• NOODLES 1 PACKET / 150 GRAMS
• SALT AS REQUIRED
• WHITE PEPPER POWDER A PINCH
• LIGHT SOY SAUCE 1/2 TSP
• VINEGAR 1/2 TSP
• AROMAT POWDER A PINCH (OPTIONAL)

Method:

To make veg hakka noodles you will first need to pre-prep by cutting all the veggies.

Carrots

1. Peel the carrot & place it onto the chopping board, trim on side of the carrot to make a flat base, turn the carrot over placing the flat side down, doing this will prevent the carrot from moving.
2. Further cut thin, even, diagonal slices & then arrange them in a line.
3. Now start cutting thing matchsticks of the carrots in one continuous motion, if you find this method difficult, you can also stack the slices together & cut evenly sized matchsticks.
4. Your carrot juliennes are ready.

Cabbage

1. Divide the cabbage into two equal halves, place the flat side down & again cut it into two equal halves.
2. Trim off the stem & also remove some leaves of the core as they are hard in texture & difficult to cut.
3. Once you have removed the stem & core, place your hand on top of the cabbage & apply pressure to flatten it a bit.
4. Now start cutting thin shreds moving in one direction, this cut is called a chiffonade.
5. Your chiffonade cut cabbage is ready.

Capsicum

1. Trim off the top & bottom of the capsicum & keep it upright on the chopping board.
2. Then make a slit from the top to bottom, now lay the capsicum on the chopping board & insert the knife inside the slit.
3. Now press the blade onto the capsicum & start rolling it outwards while moving the knife with it.
4. This is how you will be able to get rid of the core, not spread the capsicum out & cut it into 3-4 parts, now you can cut them length or width wise, place the skin side down & just cut juliennes the same way as the carrots.
5. If you find this method difficult, you can also do the same by keeping the capsicum upright & then cutting the sides, this will also separate the top & bottom of the capsicum along with its core.

Onions

1. Peel the onions & cut them in two equal halves.
2. Place the flat side down on the chopping board & cut evenly sized slices length wise, make sure that the slices are neither too thick nor too thin.
3. Once you have cut all the slices, you will need to separate the layers of the slices.
4. Your perfectly cut onions for noodles are ready.

Spring onions

1. To cut the spring onion greens for the noodles place a bunch of them together on the chopping board & cut 1 inch long strips.
2. Now to cut spring onion greens for the garnish, place a bunch of spring onion greens on the chopping board & now cut the spring onions finely moving in one direction.
3. Your spring onions for noodles & garnish are ready.

Boiling noodles

1. Bring water to a roaring boil & add salt to taste along with 1 tsp of oil.
2. Add noodles in the boiling water & only boil them for 30 seconds or until all the noodles have separated.
3. Further, switch off the flame & cover it for two to two & a half minutes.
4. Remove them using a pair of tongs & transfer them into a sieve, rinse them will cold water immediately to stop the cooking process & drizzle some oil over them to prevent them from sticking to each other.
5. Your perfectly boiled noodles are ready.
6. Now to make veg hakka noodles, set a wok on high flame & let it heat nicely, once it gets heated add 1 tbsp of oil & let the oil heat nicely as well.
7. Further add garlic, onions, carrots, capsicum & cabbage, stir & cook on high flame for 30 seconds.
8. Now add sugar, green chilli paste, spring onion greens & boiled noodles followed by the remaining ingredients.
9. Stir & mix everything well & cook for one to one & a half minute.
10. Your veg hakka noodles are ready, garnish with some finely chopped spring onion greens.