2 tbsp- Olive oil
1 packet hakka noodles
Chinese Vegetables- Chopped long and thin slices.( Cabbage, Capsicum, Babycorn, French beans) You can get a small pack of chopped vegetables from Grocery store too. Saves you time.
1 small bunch of Spring onion
1/2 Onion sliced
1 big Carrot Sliced
1/4 cup cabbage shredded
1 tsp Vinegar
1 tsp light Soy sauce
2 tsp Green Chilli Sauce (or per taste)
2 tsp Red Chilli Sauce (or per taste)
1 tbsp tomato ketchup
Salt to taste.
1) Boil noodles as per the instructions on the packet. Add 1 tsp of salt and oil each and cook until al dente. Drain completely and let it cool. Adding Oil while boiling prevents them from sticking to each other. You can either wash noodles with cold water. That too prevents it from sticking.
2) Chop spring onions. Reserve few of the greens from spring onion to garnish.
3) In a Wok, Heat oil. Add spring onion.
4)Sauté for few seconds and add in the onions. Sauté until golden on high flame. Throw in the rest of the vegetables and sauté for 2-3 mins. Do not let them turn soft or soggy.
5) Add in the soy sauce, salt and vinegar. Mix well. Add the noodles and mix well until incorporated. Add in the green and red chilli sauces and tomato ketchup. Mix well.
Garnish with spring onion tops and serve hot.