Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Versatile Noodle Dish
Vegetable noodles is a highly versatile dish as you can use virtually any vegetables and/or sauces of your choice. In addition to its versatility, it's very easy to prepare, healthy and tasty. Kids love this meal, too.
There are many variations for this recipe, but this particular one is one of the easiest ones to prepare. It makes a wonderful, complete meal on its own; no side dishes are necessary.
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- 200 grams hakka noodles
- 1 litre water, to boil noodles
- 2 teaspoons olive oil
- salt, to taste
- 1/2 cup cabbage, finely chopped
- 1 onion, finely chopped
- 1/2 cup capsicum, finely chopped
- 1/4 cup carrots, cut lengthwise
- 1/2 inch ginger, finely chopped
- 1 to 2 green onions, finely chopped
- 1 to 2 green chilies, or to taste
- 1 to 2 sprigs coriander leaves, finely chopped
- 2 teaspoons tomato sauce, or to taste
- 1 teaspoon green chili sauce
- 2 teaspoons soy sauce
- 1 teapoons pepper powder
- 1 teaspoon vinegar
- Chop the cabbage, carrot, onion, green onion, ginger and capsicum. Set aside.
- To a pot, add the 2 litres water and 1 teaspoon olive oil. Bring it to a rolling boil.
- Add the hakka noodles to the boiling water. Cook for 3 to 4 minutes (follow cooking instructions on the noodles packet). Cook the noodles to al dente. Do not overcook the noodles.
- When the noodles are al dente, transfer them to a colander. Drain and rinse with cold water. Set aside.
- In a pan, heat 1 teaspoon of olive oil. Add ginger and green chili. Fry for a few seconds. Add chopped onion and green onion. Fry till the onion turns translucent.
- Add the chopped carrot and capsicum. Fry for 1 minute over high flame.
- Add the tomato sauce and green chili sauce. Mix well.
- Add the soy sauce, vinegar and pepper powder. Mix well, taking care not to burn.
- Add the cooked noodles to the pan. Toss and mix well with sauces. Adjust salt if required. Add chopped green onions on top and switch off the flame.
- Serve hot with tomato sauce or as is.
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- Add any vegetables of your choice: cabbage, carrots, broccoli, peas, sprouts, beans, mushrooms etc.
- Be careful not to overcook the noodles.
- Immediately rinsing the drained noodles with cold water stops the process of cooking. This helps prevent the noodles from turning mushy.
- Stir-fry the vegetables over high flame. Do not overcook the vegetables to retain their crunchiness.
- Be careful not to add too much salt. Remember that soy sauce contains salt.
- You can replace vinegar with lemon juice if you do not like the flavor of vinegar.
- I used wheat hakka noodles in this recipe. You can use any noodles of your choice.