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Vegetable Hakka Noodles
By : Method
- Wash the vegetables. String the French beans and make very fine strips.
- Peel the carrots and cut them into fine strips. Chop the onions.
- Retain 2 stems of the spring onions and finely chop them.
- Boil the noodles with sufficient water, some salt and 1 tbsp. of oil till the noodles are soft. Drain out the water.
- Pour some water (2-3 glasses) of room temperature on them, so that they do not stick together.
- Heat oil in a sufficiently big kadai, add the chopped onions and fry on a medium flame till they are transparent.
- Add the vegetables, bean sprouts, ajinomoto and salt to taste.
- Cook on a medium flame till the vegetables are tender but also crunchy.
- Add the noodles, soya sauce, vinegar and finely chopped greens.
- Mix well. Simmer for 5-10 minutes.
- Serve hot.
Ingredients:
1 packet - noodles
10 to 12 - french beans
2 - medium sized carrots
1 bunch - spring onions
a handful - bean sprouts (optional)
1 tsp - ajinomoto powder
2 to 3 tsp - soya sauce
3 tsp - vinegar
salt to taste
8 tbsps - oil
1 packet - noodles
10 to 12 - french beans
2 - medium sized carrots
1 bunch - spring onions
a handful - bean sprouts (optional)
1 tsp - ajinomoto powder
2 to 3 tsp - soya sauce
3 tsp - vinegar
salt to taste
8 tbsps - oil
RECIPES BY ANITA RAHEJA
