Here is the recipe of Indo-chinese version of Hakka noodles
Ingredients
200 gm packet Noodles
2 tbsp finely chopped/minced garlic
2 tbsp finely chopped/minced ginger
2 cups of chicken/vegetable broth
3 tbsp of soya sauce
2 tbsp of chilli sauce
1 tbsp of corn flour
3 tbsp of sesame oil/cooking oil
pepper as per taste.
salt to taste
Vegetables
1 medium zucchini, slit half & sliced
2 medium carrots, slit long into strips
1 cup of bell peppers, sliced thinly
( combination of red, green, yellow peppers)
1/2 cup of green onions, chopped
1 cup of sprouts
Method
- Boil noodles in boiling water. Add few drops of oil to the boiling water which will prevent sticking.
- Once the noodles are done, transfer to a colander & run under cold tap water for few seconds. Set aside.
- Mix the cornflour with some water until mixed. Set aside.
- In a wok/ skillet add oil, then ginger & garlic. Add the vegetables & saute for a while. Then add the broth, soya sauce, chilli sauce, corn flour-water mixture & salt (as needed). Let it boil for few seconds until the sauce thickens.
- Once the sauce is thick enough like honey consistency, add the noodles and mix well. Sprinkle black pepper as needed.
- Serve hot.
