Wednesday, 7 March 2012

Schezwan Hakka Noodles

  • 1 pack of  Hakka noodles (ching's secret)
  • 1/2 cup sliced green capsicum
  • 1/2 cup shredded cabbage
  • 1/2 cup chopped spring onions (green part)
  • 1/4 tsp. garlic paste (optional)
  • 1/2 cup shredded carrot (orange one)
  • 1-2 tbsp tomato sauce
  • 1/2 tsp soya sauce
  • 1/4 tsp vinegar
  • Ching's secret schezwan Miracle Masala (1 sachet)
  • 1/2 pepper powder
  • Salt acc. to taste 
  1. Boil 8 cup of water in a large pan, let the water bubble.
  2. Add the noodles and boil them for only 2 minutes.
  3. The noodles are cooked aldent (aldent: means partially cooking noodles or leaving it slightly "kachcha"). Note: Follow the instructions given on the backside of the packet.
  4. Drain the noodles and spread on a flat surface and toss in 1 tsp of oil on the noodles to prevent sticking.
  5. Heat oil in a frying pan on a high flame.
  6. Add garlic paste and saute it for 1-2 mins.
  7. Add vegetables and stir-fry for 3 minutes on a medium flame.
  8. Add vinegar, tomato ketchup, soya sauce, schezwan miracle masala, salt and noodles, toss well and cook for 2 minutes.
  9. Garnish with spring onions and serve hot.

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