Tuesday, December 7, 2010

Hakka Noodles

I had never loved Chinese food much while I was in India. My mom would also not make it very often, since almost all dishes require use of soya sauce and vinegar. In USA, I found it difficult to sit and eat in authentic Chinese Restaurants due to smell problems. Gradually I started making few dishes at home. Now I can perfectly make Hakka Noodles. With soup, it has become our favorite Friday Dinner Menu.

Serves 2-4
Preparation Time: 30 Minutes
Cooking Time: 30 Minute

7 oz pack of Ching Noodles
½ cup string beans, thinly sliced
½ cup shredded cabbage
½ cup carrots, thinly slices
1 cup onions, thinly sliced
1/3 cup green pepper, thinly sliced
2-3 cloves of garlic, finely chopped
2 tbsp Ching soya sauce
2 tbsp Ching green chili sauce
1 tbsp Ching chili vinegar
2 tbsp scallions, finely chopped
2 tbsp olive oil
Salt and Pepper

1. Cut/chop all vegetables and keep them aside
2. Boil noodles as per instruction with salt and little oil, it should be little undercooked
3. Meanwhile steam beans and carrots in microwave for 2-3 minutes
4. Heat oil in saucepan, add garlic and onion
5. When onions turn translucent, add carrots, beans, cabbage and pepper
6. Add salt, soya sauce, chili sauce and vinegar
7. Cook covered until desired tenderness is achieved, I like them little crunchy
8. Add noodles, stir gently
9. Turn off the heat, add black pepper and garnish with scallions

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