Hakka Noodles is one of the most popular street food in India. There is nothing more satisfying than a warm plate of Vegetables and Egg Noodles sautéed in soy sauce (and more) on a rainy evening. Its satisfying in its simplicity!

Time for Prep: 20 mins     Time to Cook: 10 mins     Yield: 4 Servings     Level: Easy

Ingredients:

• Thick Egg Noodles
• Julienned (cut) vegetables
  • 1 small Onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 carrot
  • 1/2 cabbage
• 1/2 cup scallions, chopped
• 1 inch ginger, grated (or 1.5 tbsp ginger powder)
• 1 tbsp soy sauce
• 1 tbsp tomato sauce or ketchup
• 1 tbsp chilli sauce or siracha
• 2 tsp rice vinegar
• 1 tsp black pepper power
• salt to taste

Process:

1. Bring a pot of water to a boil, add salt, ground black pepper and a couple drops of oil. Add the noodles and boil until its cooked. Once cooked immediately plunge in ice cold water, drain well and sprinkle a little oil. This prevents them from sticking to each other.
2. Heat oil in a wok, add the vegetables and sauté for 2-3 mins. Don’t overcook, the dish tastes best when the vegetables are slightly crunchy.
3. Add tomato sauce, chilli sauce, rice vinegar.
4. Add the boiled noodles, mix everything. Turn off the flame.
5. Pour soy sauce, around the edges of the wok and gently fold it in.
6. Garnish with chopped scallion and serve.