- Hakka veg noodles (I use Ching’s which is usually 150 gm – I use two packets)
- Capsicum – Red, yellow and green –1 of each (small)
- Carrot – 2
- Cabbage – 1 (small)
- Onion – 1 big
- Oil – 2 tbsp
- Soy Sauce – 2 to 3 tsp
- Ginger garlic paste – 1 tsp
- Black pepper powder – ½ tsp
- Red chilli powder – ½ tsp (I use the Kashmiri variety)
- Salt to taste
Cooking the noodles:
- Heat 3 cups of water with a pinch of salt until it comes to a rolling boil and you can see bubbles.
- Now dunk the noodles in this water and cook for 3-5 minutes, until al dente. Do not overcook, as noodles will get mushy.
- Drain the noodles and run it under cold tap water.
- Drizzle some oil and mix into the noodles, separate the noodle strands gently by hand. Set aside.
For the Vegetables:
- Chop all the vegetables thinly lengthwise (known as the julienne cut).
- Heat some oil in a wide bottomed pan. Add the ginger garlic paste and sauté for few seconds until the aromas start coming out.
- Add chopped vegetables and sauté well. Sprinkle little water on the vegetables, cover with lid and cook for 3-5 mins until tender.
- Once vegetables are firm but tender, add soy sauce, pepper powder, chilli powder, salt and mix well.
- Add noodles and mix well. Taste and adjust for seasoning.
- Serve hot with a side of tomato sauce.