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Soundspicy

Monday, October 18, 2010

Veggie Hakka Noodles

Ingredients:
  • Chinese Noodles - 1 packet (or) 4 cakes
  • Ginger - 1 inch
  • Garlic - 1
  • Jalapeno  - 1
  • Bell Pepper - 1
  • White onion - 1/2
  • Spring onion - few strands
  • Carrot - 2
  • Green Beans - 15
  • Pepper powder - 1 tsp
  • Chilly Sauce (Sriracha) - few drops
  • Soy Sauce -2 tsp
  • Maggi tastemaker - few drops (optional)
  • Olive oil - 2 tbsp
  • Salt 
Method:
    Add oil and salt to boiling water and cook noodles as per package instructions,
    drain water and rinse in cold water immediately and drizzle few drops of oil to
    avoid it getting mushy. Cut onion, carrot, bell pepper and beans lengthwise.
    Finley chop ginger,garlic and jalapeno. Heat pan with oil and set to high flame
    add ginger, garlic, jalapeno, onion, beans, carrot and bell pepper in the same
    order and do not over cook. Add soy sauce, chilly sauce, maggi tastemaker and
    pepper powder. Add salt to taste. Toss veggie mix with noodles.
    Garnish with cut spring onions.

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