Tuesday, 8 October 2013

VEG HAKKA NOODLES

CHEF BB


VEG HAKKA NOODLES
INGREDIENTS

Oil                                   3 tbsp
Carrot julienne              01 no
French Beans              4-5
Mushrooms chopped  3-4
Cabbage shredded     1/4th no
Capsicum finely sliced         01 no        
Onion sliced                 01 no
Hakka Noodles            200 Gms
Salt                                to taste
Soya sauce                  1tsp
Tomato Ketchup                   1tbsp
Vinegar                         1 tbsp
Green chilies                1-2
Ginger garlic paste      1 tbsp
Spring onions chopped 2 tbsp

METHOD
1.   Boil the noodles as per instructions on pack
2.   Drain and add fresh water to stop cooking process
3.   Drain again, add fresh water and let the noodles rest in the water till use
4.   Heat a wok or non stick kadai, add oil.
5.   Add chopped Mushrooms, sliced onions, ginger garlic paste and chopped green chilies
6.   Add carrots, beans and stir fry on high flame for few seconds.
7.   Add cabbage, capsicum and Noodles and give it a toss.
8.   Add salt, soya sauce, tomato ketchup and gently mix everything using either Noodle ladle or you can use two large spoons or forks to mix it with both hands
9.   Add vinegar, and cook on high flame for few seconds. Add chopped spring onions and serve immediately.

 

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