Wednesday, 11 February 2015




Veg hakka noodles pack
1 no
Farasbi / French beans / green beans finely sliced
1 cup
Carrots grated
1 cup
Cabbage shredded
2 cups
Capsicum thinly sliced                   
1 cup
Spring onions (sliced) with greens (finely shredded)
2 nos
Garlic cloves finely chopped
5 – 6 nos
Schezwan sauce
1 - 2 tbsp
4 – 5 tbsp


1.       Heat 2 – 3 liters of water in a heavy bottomed pan. Add into it salt and 1 tbsp oil.

2.       When the water comes to a boil add in the hakka noodles.

3.       Stir around till they are just cooked, should be around 5 min.

4.       Remove immediately and pour into a colander to drain out the water.

5.       Refresh under cold running water. This stops the cooking process immediately.

6.       Allow to drain so that all the excess water drains out.

7.       Sprinkle 1 tbsp oil on the noodles and lightly turn them around, loosen them a bit so that they are coated with the oil.

8.       This prevents further sticking of the noodles to each other. Reserve till further use.

9.       In another frying pan heat the remaining oil.

10.   Add in the garlic, fry it till it turns a light brown.

11.   Then add in the sliced onions. Sauté on high heat for a min.

12.   Then add in the french beans, mix and stir fry till they start to give out their moisture (sweat).

13.   Then add in the carrots, cabbage and capsicum.

14.   Sauté all the vegetables on high heat till they start to sweat and are half cooked.

15.   I prefer them half done and crunchy, if you do not then cook them a little further till just cooked.

16.   Now add the salt and Schezwan sauce to the veggies and mix to coat them.

17.   Add the noodles to the pan separating them with your fingers as you add them.

18.   Toss them to coat well along with the veggies and the sauce.

19.   Sprinkle shredded spring onion greens on top to garnish.

20.   Serve hot along with an extra helping of the sauce in a bowl on the side.

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