Restaurant Style Vegetarian Hakka Noodles

Ingredients

• 250 Grams Noodles (hakka, egg or lo mein noodles)
• 2 Teaspoons Salt
• Water (for boiling)
• 2 Tablespoons Oil
• 1/2 Teaspoon toasted Sesame Oil
• 2-3 Green Chillies (slit lengthwise)
• 1 Tablespoon Garlic (minced)
• 1/2 Tablespoon Ginger (minced)
• 1 Tablespoon Celery (finely chopped)
• 1/2 Cup Onion (thinly sliced)
• 1/2 Cup Carrot (julienned)
• 1/2 Cup Beans (sliced diagonally)
• 1/2 Cup Capsicum (thinly sliced)
• 1 Cup Cabbage (thinly shredded)
• 2 Teaspoons Soy Sauce
• 1 Teaspoon Vinegar
• 1-2 Teaspoons Red Chilli Sauce
• 1/2 Teaspoon Tomato Ketchup
• 1 Teaspoon Salt (adjust to taste)
• 1 Teaspoon Pepper
• 1 Tablespoon Spring Onion (chopped for garnish)

Instructions

1. 1

   Cook noodles: Heat water in a large pot and bring to a boil. Ensure that there is enough water to submerge the noodles. Once the water is boiling, add salt and half a teaspoon of oil give it a stir. Now add the noodles, break them up slightly if you need to and boil on medium heat for 1 minute less than the package instructions (approx 3 minutes). Remember noodles can overcook within seconds so pay close attention. Once cooked, strain the noodles and run them under cold water till the noodles come to room temperature. Drain well and keep aside. You can toss them in a little oil to keep them from sticking to each other.

2. 2

   Stir Fry Aromatics and Veggies: Heat cooking oil and sesame oil in a wok and add garlic and ginger once hot. Saute on high flame until fragrant. Add onion, celery and green chillies and saute till the onions are almost translucent. Next add the carrots and beans and saute for 1 minute. Add capsicum and saute for 1 minute. Now add the cabbage and saute for 2 minutes.

3. 3

   Add sauces and noodles: Add soy sauce, vinegar, red chilli sauce and ketchup and mix well. Add the cooked noodles and toss to combine. Season with salt and pepper. Garnish with spring onions and serve hot!