Szechuan Style Vegetable Hakka Noodles Recipe
Ingredients:
Noodles-200gms
- Chilly Oil-5 tbsp (recipe follows)
- Cabbage -1/2 cup, shredded
- Beans-1/4 cup, shredded
- Carrot-1/2 cup, shredded
- Spring Onions-1 cup, chopped
- Garlic-1/2 tbsp, chopped
- Capscium-1, finely shredded
- Celeary-1 stem, sliced
- Oil-5 tbsp
- Dry red chillies-4, broken into 1”pieces
- Soya sauce-1 tbsp
- Tomato sauce-1 tbsp
- Vinegar-1 tbsp
- Chilly sauce-1 tbsp
- Salt to taste
- Pinch of pepper
- Ajinomoto- ½ tsp (optional)
Method:
Boil a liter of water in a large sauce pan and add salt. Add noodles to the boiling water and cook till ¾ done, drain. Run cold water through the noodles to rinse off excess starch. Drain thoroughly and sprinkle 1 tbsp oil and toss well.
Heat the chilly oil and fry the noodles lightly for 5 minutes. Remove and keep aside.
Heat 5 tbsp oil and fry the red chillies until light brown. Add garlic and fry for 2 seconds and then add spring onions and stir fry for 2 minutes. Then add all the vegetables and stir fry for 2-3 minutes.
Add noodles, sprinkle soya sauce, tomato sauce, vinegar, chilly sauce, salt, pepper and ajinomoto. Mix well. Remove to a serving plate and serve hot with any Chinese side dish.
Chilly Oil
Ingredients:
2 cups refined groundnut oil (I used Sunflower oil)
1” piece ginger crushed
4 tbsp red chilly powder
Method:
Heat the oil and do not let it smoke.
Add the crushed ginger. Remove from fire.
Add the chilly powder and keep aside to cool.
Strain oil through a thick cloth. The oil should be red in colour. Store in a bottle. This oil can be stored for a month at room temperature.