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Title: Vegetable Hakka Noodles
Categories: Indian, Pasta
Yield: 2 Servings

7 oz Thin egg noodles or any
- other of your choice

MMMMM------------------------WATER; PLUS-----------------------------
1/2 ts Salt; for boiling the
- noodles
1/2 tb Neutral oil; for rubbing on
- boiled noodles
5 tb Neutral oil
2 cl Garlic; finely chopped
1 Thai green chiles;
- up to 2, slit open,
- seeded if desired
1 c Onions; sliced
1/4 c Scallions; white parts
1 c Cabbage; finely shredded
1 md Carrot;
- finely cut into spears
1/2 c Bell peppers
1/4 c Scallions; green parts
Salt; to taste

MMMMM---------------------------SAUCE--------------------------------
1/2 tb Tomato paste or puree
1 tb Dark soy sauce; or to taste
2 cl Garlic; minced
1 1/2 tb White vinegar; or to taste
1/4 ts Red chilli flakes;
- or to taste
1/4 ts Black pepper powder
1 ts Pure sesame oil
- (optional but recomended
- for authentic taste)

You can add or skip any vegetables in this recipe.

Just make sure that the vegetables have similar cooking time and they
are cut in almost (similar) sizes.

In a bowl, mix together the ingredients listed under the sauce and set
aside for 15 minutes. Meanwhile, cook the noodles in salted water as
per pkg instructions. Drain the noodles, rinse under cold water and
rub with 1/2 tb oil. Set aside to cool down.

In a wok, heat up the oil on medium high. Using your mortar & pestle,
mince garlic & green chiles together. Add to the oil and let cook for
5 to 8 seconds until you smell the aroma. Add the sliced onions,
scallions (white parts) and green chiles to the wok and continue
cooking until onions start to turn light brown on the edges. Add the
sauce mix prepared above to the wok and cook on high for 2 to 4
minutes until the mixture thickens and gets shiny.

Next, add the cabbage, carrots, bell peppers to the wok and saute for
1 to 2 minutes, just so they get coated in the sauce but retain their
crunch. Add boiled noodles to next along with green parts of the
scallions. Toss everything together and check the seasoning, adjust
salt if required.

Serve warm with gobi manchurian or chilli chicken or manchurian.

Notes:

I highly recommend letting the noodles sit for 30 to 40 minutes
before you serve them. Warm them up slightly and add fried eggs or
tofu to them.

If adding a protein (chicken, shrimp), preferably add them cooked at
the point when you add vegetables so that they get coated in sauce
too.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
vegetable-hakka-noodles.txt>

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