Hakka Noodles

Ingredients

• 100 gms :Chow Noodles
• 2 tbsp :Oil
• 3 dried :Whole red chilies
• 2 crushed and chopped : Garlic cloves
• 2 tsp :Soya sauce
• ¼ tsp :Salt
• Salt to taste
For Topping
• 1 shredded: capsicum
• 1 shredded :Carrot
• ¼ cup shredded, :Cabbage
• 3-4 crushed and chopped : Garlic flakes
• 1 chopped : Onion
• 3-4 tbsp : Sprouts
• 2 tbsp : Mushrooms
• ¼ tsp : Salt and pepper
• ¼ tsp each : Sugar and ajinomoto
• 1tbsp : Soya sauce
• 2 tbsp : Vinegar

Method

Boil 6 cups of water with 1 tsp salt and 1 tsp oil. Add noodles to the boiling water. Keep it uncovered. Do not over cook.
Remove from fire and strain the noodles. Wash with fresh water.
Apply little oil on the noodles with your fingers. Keep it aside.
Heat oil and add broken pieces of red chilies and garlic. Add boiled noodles, (salt and Soya sauce) optional, fry for 1 min till the noodles turn brown.
Heat 3 tbsp oil, reduce heat and add garlic, cook for ½ min. Add vegetables and cook for a min. add ajinomoto, salt and pepper. Add Soya sauce and vinegar. Cook for 1 more min.
Add the prepared noodles and mix well. Cook for ½ min. Remove from fire.
Serve with chilli sauce