Mixed Vegetable Noodles

I have tried this recipe innumerable times, and I have never been disappointed. A simple vegetable clear soup and spring rolls, make fantastic accompaniments to the main course. There are no hard and fast rules about adding vegetables here.

Vegetable Hakka noodles
Onions 1 cup
Capsicum 1 cup
Tomato 1/2 cup
Roasted peanuts 1 tbsp
Dark soya sauce 2 tsps
Apple Cider Vinegar 1tsp
Port Wine 1 tbsp
Ginger-Garlic paste
Finley chopped green chillies, ginger, and garlic
Salt to taste
Gingely oil

1. Boil water in a vessel, to which salt and oil have been added.
2. Add the noodles and allow it to cook.
3. Strain the noodles in a perforated bottom and run it under cold water.
4. In a wok, heat gingely oil.
5. When the oil is hot, add the onions and saute.
6. Now add the chopped ginger and garlic along with the paste. Saute.
7. Add the vegetables one by one, and saute each time.
8. Now add the soya sauce and vinegar.
9. Add the chilli sauce and mix it well along with the vegetables.
10. Add the port wine and let it simmer.
11. Add salt (You can add extra salt in the end if you require more)
12. Throw in the noodles and mix thoroughly.
13. Garnish with roasted peanuts and serve hot with soup and spring rolls.


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