Making the restaurant style Hakka noodles is a fairly simple task. Follow the basic rule - Cook on high flame and be quick. Like most chinese recipes, the preparation time is way longer than the actual cooking time.
You need:
Hakka noodles - Boil in lots of boiling water (should be al dente/semi cooked/ firm)
Onion- 1/2 medium size ( fine slices)
Carrot - 1 no. (juliennes)
Cabbage - 1 cup (finely chopped)
Capsicum - 1/2 medium size (juliennes)
Thick soy sauce - 1 Tbsp (vary as per taste)
Ground black pepper - 1 tsp
Vinegar - 2 Tbsp
Spring onion - Just the green ends to garnish
1) Heat oil in a wide wok.
2) Add onions. Stir for 30 sec. Now add carrots, cabbage. Stir for another 30 sec. Now add capsicum, noodles, soya sauce, salt pepper, vinegar. Quickly stir and add add green ends of spring onions. Hakka noodles are ready!
* Add the noodles in hot boiling water and remove when still 3/4 done. Immediately rinse in cold water to stop cooking any further. Keep it in a colander. Just before adding it the wok, run it under cold water again and squeeze any excess water. This will separate the strands well.
** Keep all your ingredients handy and always cook on high flame to get best results. Else the noodles will become soggy.
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