HAKKA NOODLES
INGREDIENTS
| Chow noodles | 4 packets | Soya sauce | 6 tsp. |
| Onion (big) and Capsicum | 2 each | Worcestershire | 3-4 tsp. |
| Carrot | 2 | Corn flour | 2 tsp. |
| Cabbage (small) | 1 | Vinegar | 4 tbsp. |
| French beans | 10-12 | Chilly sauce | 6 tsp. |
| Red chilly (sabut) | 3-4 | Oil | 6 tbsp. |
| Ajinomoto | 1 tsp. | Salt | 3 tsp. |
| Red chilly powder | tsp. | Sugar | tsp. |
| Black pepper | 2 tsp. | Garlic paste | 1 tsp. |
METHOD FOR BOILING NOODLES
Take 6-7 cups of water in a pateela and boil it. When it starts boiling put noodles in it. Without covering boil it for two three minutes. Switch off the gas and strain it through a strainer. Wash it with cold water for 5-7 times and simultaneously strain it. Keep it in strainer for 20 minutes. When noodles become dry then put 4 tsp. of oil. Mix it and separate it with help of fingertips. Keep it again for 5-7 minutes.
METHOD FOR MAKING HAKKA NOODLES
Mix chilly sauce, soya sauce, vinegar, salt, black pepper, ajinomoto, sugar and Worcestershire sauce in a bowl. Mix corn-flour with water and make a paste. Keep aside. Heat oil in a kadahi. Put red chilly powder and dry whole red chilly. Put boiled noodles. Mix well and keep aside. Heat 2 tbsp. of oil in a kadahi. Simmer flame and add garlic paste. Cook it for 1/2 a minute. Add onion and fry it for one minute. Put carrot and capsicum and fry it for 1 minute. Add French beans and cabbage and fry it for 2 minute. Add aji-no-moto, black pepper and salt. Add the prepared sauce. Cook it for 1/2 a minute. Add 1cup of water and boil. Put the corn flour paste while stirring it. When it becomes thick turn off the gas. For serving spread fried noodles in a plate. Put hot vegetable on fried noodles. Serve hot.
Serves: 4-5 adults
Anupamaa
