Veg Hakka Noodles Recipe | Chef Sanjyot Keer

Cut the capsicum into juliennes, lengthwise strips.

Peel the carrot, trim the head and tip, and cut into juliennes.

Take off one layer of cabbage, cut the base, and shred it.

Boil water in a wok, add salt and oil, then add the noodles and boil for 6-7 minutes. Do not overcook.

Strain the noodles and rinse with cold water or running tap water, add a few drops of oil and mix to prevent sticking.

Set a wok on medium heat, add oil, garlic, and spring onion bulbs, and sauté for a minute.

Add spring onion greens, shredded cabbage, julienned carrots, capsicum, and sugar, mix well and sauté for 2-3 minutes.

Add the boiled noodles, salt and pepper to taste, soy sauce, chilli oil, and freshly chopped spring onion greens, mix and toss for 3-5 minutes. Add vinegar and toss well once again.

Equipment Needed

Spice Level:

Dietary