Hakka Noodles

Spicy, sweet and tangy Indo-Chinese Hakka Noodles with loads of veggies.

Ingredients:
Noodles - 150 gm
Mixed Vegetables - about 3 cups
Onion - 1 small
Garlic (finely chopped) - 1 tsp
Ginger (finely chopped) - 1 tsp
Green Chili Paste - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Tamarind Paste - 1/2 tsp
Molasses or Light Brown Sugar - 1 tsp
Tomato Ketchup - 1 tbsp
Vinegar - 1 tbsp
Salt
Oil

How to cook Veggie Hakka Noodles:

• Cook noodles as per instructions or until half cooked with salt and (about 1 tbsp) oil.
• Julienne slice the onion. Thinly slice all the veggies of your choice - green beans, green or red cabbage, carrots, celery, green peas, capsicum/bell peppers, green/spring onions. You can add bean sprouts, mushrooms, corn, peanuts as well.
• Heat about 2 tbsp oil in a kadhai/wok. Add onions, ginger and garlic. Sauté for a minute and add chopped veggies. Sauté till veggies are half cooked. Add green chili paste, black pepper powder, tamarind paste, molasses, tomato ketchup, vinegar and salt. Sauté until veggies are cooked but remain crunchy. Add more oil if required.
• Lastly, add noodles and stir until all the ingredients are mixed well.  Continue cooking till noodles and veggies are cooked as crunchy or soft the way you like. Enjoy Vegetable Hakka Noodles with Gobi Manchurian.