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Veg Hakka Noodles with Burnt Garlic

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A quick and easy noodles recipe with loads of vegetables. No sauces used.



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Veg Hakka Noodles with Burnt Garlic

Yield: 4 servings
Author: Namitha Shenoy
Prep time: 10 MCook time: 10 MTotal time: 20 M
noodles tossed with burnt garlic and loads of vegetables

Ingredients:

  • Noodles – 1 packet
  • Garlic cloves (crushed) - 6-8
  • Ginger (crushed) – 1” piece
  • Cabbage (finely shredded) – ½ small
  • Carrot (cut into thin strips) - 2 medium
  • Bell peppers (red, green, yellow, cut into thin strips) - 1 cup
  • Spring Onions – ½ cup
  • Vinegar - 1 tbsp
  • White pepper powder – ¼ tsp
  • Salt to taste
  • Oil – 1 tbsp

Instructions:

  1. Bring water to a boil. Add salt n oil n cook noodles till al dente.
  2. Drain n rinse it under running cold water. (This will stop the cooking process n makes d noodles less sticky). Drain off the water completely. Add very little oil and toss the noodles. Set aside.
  3. Add oil to the pan and heat it on a high flame. Add crushed garlic and fry till u get the roasted smell. Add chopped carrots and white parts of spring onion. Fry till the carrots are half cooked.
  4. Add bell peppers and fry till they are half cooked. They should remain crunchy.
  5. Add vinegar n salt. Mix well.
  6. Add noodles. Toss well n fry for 2-3 minutes.
  7. Now add pepper powder n toss. Switch off d flame.
  8. Garnish with spring onion greens and serve with Manchurian gravy.

Notes:

You can add soy sauce if required.
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