Vegetable Hakka Noodles with Hot Garlic Sauce
Ingredients
Vegetable hakka noodles
- Whole wheat noodles
- 4 teaspoons garlic
- 1 cup chopped spring onion
- 1/2 cup colored bell peppers
- 1/2 cup carrots
- 1/4 cup cabbage
- Soy sauce to taste
- Vinegar to taste
- Red chilli sauce to taste
- Green chilli sauce to taste
- Salt if required
- Oil for cooking
- Optional Schewan sauce
Vegetables in hot garlic sauce
- Broccoli
- Corn
- Carrots
- Bell peppers
- Baby corn
- Garlic
- Soy sauce
- Schewan sauce
- Brown rice flour
- Water
- Red chilli sauce to taste
- Green chilli sauce to taste
- Oil for cooking
- Spring onions for garnish
Preparation
Vegetable hakka noodles
Boil the noodles in water with a little oil until half cooked.
Wash them under cold water and spread on a tray to prevent sticking.
Heat oil in a wok and add 4 teaspoons of garlic.
Add 1 cup of chopped spring onion, 1/2 cup of colored bell peppers, 1/2 cup carrots, and 1/4 cup cabbage.
Cook on medium heat until the veggies are crunchy.
Add soy sauce, vinegar, red chilli sauce, and green chilli sauce to taste.
Add salt if required.
Toss the noodles in the wok.
Garnish with spring onions.
Optionally add Schewan sauce.
Vegetables in hot garlic sauce
Chop vegetables of your choice such as broccoli, corn, carrots, bell peppers, and baby corn.
Toss them in a little oil with some garlic until crunchy.
Add soy sauce and Schewan sauce.
Add a brown rice flour slurry made with brown rice flour and water to thicken.
Add red chilli and green chilli sauce to taste.
Add some water to adjust consistency.
Mix and cook for 15 minutes at low flame until the sauce thickens.
Garnish with spring onions and serve hot.