By: Nikita Nikhil
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Pair it with Manchurian, or Chilly Paneer, or eat it as is, veg Hakka noodles are a delightful dish that's timeless. It is easy to make and full of flavours. Here's how to make it.
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You need 200g noodles, 2 tbsp oil, 1 tbsp garlic, sliced veggies – 2 onions, 2 capsicum, 1 carrot, ½ cabbage, 1 tbsp soy sauce, 1 tsp vinegar, salt and pepper.
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Boil noodles in salted water until half-cooked. Drain and rinse with cold water. Add a little bit of oil to the noodles and mix to prevent sticking.
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Heat some oil in a kadhai on a high flame. Add chopped garlic and saute until it's aromatic. Now add onion and cook until translucent.
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In the same kadhai, add capsicum, cabbage and carrots. Cook on high heat for 2-3 minutes to retain their crunch and colour.
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Add boiled noodles to the kadhai. Pour in soy sauce and vinegar. Add all the veggies and mix to coat the noodles well with the flavours.
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Season the noodles with salt and pepper. Stir-fry for a minute. Garnish with chopped spring onions and serve hot!
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For more veg Chinese recipes, click here:
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