Veg Hakka Noodles

Veg Hakka Noodles

Veg Hakka Noodles

30 minutes

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Details
  • Serving Size:   2
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • side dish
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1.5 cups Noodles
  • 1 Capsicum, chopped lengthwise
  • 1/2 - 3/4 cup Cabbage, chopped lengthwise
  • 1 Carrot, chopped lengthwise
  • 1/4 cup Spring Onion, chopped finely (white & green part)
  • 2 tbsp Olive Oil
  • 2 - 3 Large Garlic Cloves
  • 2 tsp Soya Sauce
  • 2 tsp Chilli Sauce (I used red chillli sauce)
  • 1 tsp Tomato Sauce
  • 1/4 tsp Vinegar
Instructions

Cook the noodles by following the instructions given in the pack or boil water in a vessel with little salt and 1/4 tsp of oil and cook the noodles until soft.

Drain water and rinse with cold water. Keep it aside.

Heat oil in a heavy bottomed pan.

Add the chopped garlic and fry for a minute.

Then add the chopped spring onions, carrots, cabbage and stir fry for 3 - 4 over high flame.

Now add the chopped capsicum to it and stir fry over high flame for 6 - 8 minutes or till the edges of the veggies starts to light brown.

When the veggies are cooked and still crunchy, add the soya sauce, tomato sauce, chilli sauce and saute for a minute.

Now add the salt, pepper powder and vinegar and mix well.

Add the cooked noodle and saute for 2 minutes on high flame.

Remove from the flame and serve hot with tomato ketchup or manchurian.

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