Veg Hakka Noodles is one of the most popular Indo Chinese dish, made by tossing noodles with stir fried vegetables in Chinese Sauces. Veg Hakka Noodles is favorite among all age groups. Veg Hakka Noodles is easily available in most restaurants in India and in the roadside Chinese street food stalls. Veg Hakka Noodles is very quick, easy and simple to make.

Ingredients:

• 1 Packet Noodles

• 1 cup Shredded Cabbage

• 1 bunch Chopped Spring Onion

• 1-2 Green Chili Chopped

• 1 tsp Chili Sauce

• 1 cup Bell Peppers/Capsicum Thinly Sliced (Used Red, Yellow & Green)

• 1/2 cup Carrot Thinly Sliced

• 1-2 tbsp Soy Sauce

• 1 tsp Black Pepper Powder

• 3-4 tbsp Oil

• Salt

• MSG/Aji-No-Moto (Chinese salt optional)

• Chopped Spring Onion for Garnishing

Method:

1. Boil the noodles in water as per instructions (on packet). When doing so, add 1 tsp of oil, so they don’t stick.

2. Once boiled, drain and Run cold water through the noodles.

3. Heat the oil in wide pan/wok, add all vegetable (cabbage, spring onion, capsicum, green chili and carrot) and stir fry for 2-3minutes on high flame (Chinese recipe always cook on high flame).

4. Add soy sauce, chili sauce, salt, MSG and mix well with stirring.

5. Add noodles, stir again, add pepper powder, while stirring and tossing continuously cook it for 2-3minutes on high flame.

6. Garnish with spring onion and Serve hot.

Tips

You can skip or add more veggies like broccoli, sweet corn, peas etc.

Add 1-2 tsp tomato ketchup if you like sweet tangy taste.

Always stir fry the veggies and noodles on high flame to avoid it become soggy or soupy.





Veg Hakka Noodles Print Prep time 10 mins Cook time 10 mins Total time 20 mins Veg Hakka Noodles is one of the most popular Indo Chinese dish. Veg Hakka Noodles is favorite among all age groups. Veg Hakka Noodles is easily available in most restaurants in India and in the roadside Chinese street food stalls. Veg Hakka Noodles is very quick, easy and simple to make. Author: Binjal Pandya Recipe type: Appetizer Cuisine: World Serves: 3-4 Ingredients 1 Packet Noodles

1 cup Shredded Cabbage

1 bunch Chopped Spring Onion

1 cup Bell Peppers/Capsicum Thinly Sliced (Used Red, Yellow & Green)

½ cup Carrot Thinly Sliced

1-2 Green Chili Chopped

1 tsp Chili Sauce

1-2 tbsp Soy Sauce

1 tsp Black Pepper Powder

3-4 tbsp Oil

Salt

MSG/Aji-No-Moto (Chinese salt optional)

Chopped Spring Onion for Garnishing Instructions Boil the noodles in water as per instructions (on packet). When doing so, add 1 tsp of oil, so they don't stick. Once boiled, drain and Run cold water through the noodles. Heat the oil in wide pan/wok, add all vegetable (cabbage, spring onion, capsicum, green chili and carrot) and stir fry for 2-3minutes on high flame (Chinese recipe always cook on high flame). Add soy sauce, chili sauce, salt, MSG and mix well with stirring. Add noodles, stir again, add pepper powder, while stirring and tossing continuously cook it for 2-3minutes on high flame. Garnish with spring onion and Serve hot. Notes You can skip or add more veggies like broccoli, sweet corn, peas etc.

Add 1-2 tsp tomato ketchup if you like sweet tangy taste.

Always stir fry the veggies and noodles on high flame to avoid it become soggy or soupy 3.5.3251

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