Vegetable Hakka Noodles

This is everyone's favorite noodles, am I right? My son loves noodles, when I was making this, he was so happy that he wanted to eat that time only. I told him to wait. Thanks to Chinese Immigrants in West Bengal , now a days we enjoyed this Indo chinese dishes. You can have it for lunch, dinner or even for your midnight snack. Add your favorite vegetables but traditionally colored peppers, cabbage, onions and garlic, ginger and green chilies but for non vegetarians can add shrimp, chicken or your favorite meat and oh ya, vegetarians can add tofu too.

Ingredients :

1 packet Chinese Noodles
2-3 sliced green chilies
1 tbsp. thinly sliced ginger
2 tbsp. finely chopped garlic
1 onion thinly sliced
1/2 cup thinly sliced cabbage
1 carrot thinly sliced
1 cup red, green capscicum sliced
2 finely chopped spring onion
2 tsp. soya sauce
2 tsp. vinegar
1 tsp. chili sauce
2 tbsp. oil
If needed salt and pepper to taste

Method:

Bring water to boil for noodles.
cook the noodles and keep it aside.
Cut all the vegetables and keep it aside.
Heat a wok, add oil in it.
Add chopped garlic, ginger and chilies and cook for a minute.
add all vegetables, quick saute for a minute.
Add soya sauce, chili sauce and vinegar.
Mix everything nicely.
Add noodles and check the seasoning, if needed salt and pepper.
Mix  everything nicely and garnish with chopped spring onions.
Enjoy your food.

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