1 packet Hakka Noodles
1 spring onions bunch, sliced crosswise (I forgot to do it) greens and whites separated
1 cup cabbage shredded
1 cup thinly sliced multi colored capsicum
1 medium carrot, grated
1-2 garlic, finely minced
1/2 inch ginger finely minced
1 tsp White pepper powder (adjust as per taste)
2 tbsp Chings All in sauce (If you don't have this use schezwan sauce or soy sauce, vinegar and tomato ketchup)
1 tbsp red chilli sauce (adjust as per taste)
Salt to taste
2 tbsp oil
How I Made
1. Boil water in a large pot. Add noodles and salt to boiling water.
When noodles are about 90% cooked, drain noodles and run it under tap with cold water for a minute. Drain it completely and set aside until ready to use.
2. Heat up oil in a wide skillet. Once oil is hot add garlic, ginger saute for few seconds then add white part of spring onions, capsicum, cabbage, carrots and toss on high flame for 2 minutes. Add sauces, salt and pepper and give everything a toss.
3. Add noodles and saute for couple more minutes.
4. Garnish noodles with spring onions and serve it hot.
Note: You can add any other veggies. I did not have beans so I skipped it. Adding bean sprouts also gives a good taste and increase the nutrition value of the dish.