How to make Vegetable Hakka Noodles - Plenty of vegetables make this noodle dish healthy.

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Noodles (नूडल्ज़ ), Oil (ऑइल)

Cuisine : Chinese

Course : Noodles and Pastas

Vegetable Hakka Noodles Recipe Card

Vegetable Hakka Noodles
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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

For more recipes related to Vegetable Hakka Noodles checkout Flat Noodles, Lime Noodles with Basil, Pad Thai Yum Yum Noodles, Daarsaan . You can also find more Noodles and Pastas recipes like Hot And Sweet Fried Noodles, Cheesy Macaroni, Vegetable Pasta Stir Fry, Farmhouse Sicilian Pasta With Potatoes.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vegetable Hakka Noodles Recipe

  • Noodles 400 grams

  • Oil 6 tablespoons

  • Onion sliced 1 medium

  • Carrot cut into thin strips 1 medium

  • Green capsicum cut into thin strips 1 medium

  • Cabbage finely shredded 1/4 small

  • Soy sauce 1 tablespoon

  • MSG 1/4 teaspoon

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Bean sprouts 1 cup

  • Spring onion greens finely shredded 1 stalk

Method

Step 1

Boil noodles in sufficient water. Drain and cool. Heat oil in a wok, add onion and stir-fry for two minutes. Add carrot, capsicum and cabbage and stir-fry for two minutes, stirring and tossing continuously.

Step 2

Add noodles, soy sauce, MSG, salt to taste and white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.

Step 3

Add bean sprouts, mix well and serve hot garnished with spring onion greens.