Hakka noodles/Chinese noodles

Ingredients

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.