By Slurrp Community
March 18, 2024
200 gm vegetable Hakka noodles 2 eggs 1 carrot, julienned 1/2 cup onion flower stalk, chopped 1 capsicum, julienned 1/2 cup cabbage, chopped finely 2 beans, chopped diagonally 1 Onion, Sliced 1 cloves garlic minced 1-inch ginger grated
Salt 1/2 tbsp dark soy sauce 1 tbsp green chilli sauce 1 tbsp chilli vinegar 1 tbsp hot and sweet tomato chilli sauce 1 tsp black pepper powder 1/4 tsp Ajinomoto 1 cups water for boiling noodles 3 tbsp oil 1 tbsp spring onion greens, for garnishing
Boil 5-6 cups water in a wok and add the noodles to the boiling water. Add salt and oil when the noodles are boiling. Once cooked, drain water and immerse in cold water.
Strain water and spread on a plate. Now drizzle 1 tbsp oil over it and toss to mix well. Chop all vegetables as mentioned and assemble all ingredients. Heat 2 tsp oil in a pan, beat eggs and add salt and pepper. Pour the whisked eggs and scramble it. Set aside.
Heat 2 tbsp oil in a wide wok and add in ginger and garlic and sauté for a minute. Add sliced onions, carrot, beans, capsicum and stir fry for 2 minutes and add cabbage and onion flower stalk. Sauté for 2 minutes.
Sprinkle salt and black pepper powder, toss for a minute and add the scrambled eggs. Add green chilli sauce, dark soy sauce, tomato sauce, vinegar and pinch of ajinomoto.
Toss to mix well and add the boiled noodles and toss to combine all. Stir fry it for 5 minutes and sprinkle few chopped spring onion greens over the noodles and toss. Serve hot.