Minimal Mess Amateur Hakka(?) Noodles
Behold the easiest recipe I've ever come across to make the tastiest noodles ever!
Tastes just as good as it looks. Here goes the recipe:
Ingredients (for one person):
1. Noodle Prep:
Take water in a pan and bring it to a boil. Add the noodles and one teaspoon oil (to prevent sticking), make sure there's enough water to submerge the noodles.
Drain the noodles completely once cooked, set aside.
2. Veggies Prep:
Chop the vegetables of your choice. I used capsicum, french beans, chillies and onions in the picture above.
Heat oil in a non-stick pan. Add half a tablespoon of ginger-garlic paste and let it cook for thirty seconds. Saute the vegetables, add eggs or chicken if you want. Now turn the flame down to low heat.
Here's a picture of another batch of noodles. I didn't use the same veggies, so they're not the same as the previous one (hence proving how versatile noodles are)
Vegetables used here: Tomato, bell pepper, capsicum, onion, chilli.
3. Add sauces: tomato ketchup, vinegar, soy sauce and chili sauces. One pinch of salt, or as per requirement.
4. Add the cooked noodles to this pan. Mix well.
5. Turn the heat off. Plate the dish.
Attempt two with different veggies turned out like this:
There you have it. Takes two vessels to cook this whole thing, if you know how to do it properly. Minimal mess hakka noodles indeed!
Tastes just as good as it looks. Here goes the recipe:
Ingredients (for one person):
- 200g plain Hakka Noodles
- 1 large capsicum (subject to availability/choice)
- 1/2 Onion
- Bell peppers (subject to availability/choice)
- 2 chillies
- Salt to taste
- Ginger-garlic paste
- Soy sauce
- Vinegar
- Tomato Ketchup
- Red Chilli Sauce
- Green Chilli Sauce
- Oil
1. Noodle Prep:
Take water in a pan and bring it to a boil. Add the noodles and one teaspoon oil (to prevent sticking), make sure there's enough water to submerge the noodles.
Drain the noodles completely once cooked, set aside.
2. Veggies Prep:
Chop the vegetables of your choice. I used capsicum, french beans, chillies and onions in the picture above.
Here's a picture of another batch of noodles. I didn't use the same veggies, so they're not the same as the previous one (hence proving how versatile noodles are)
Vegetables used here: Tomato, bell pepper, capsicum, onion, chilli.
3. Add sauces: tomato ketchup, vinegar, soy sauce and chili sauces. One pinch of salt, or as per requirement.
4. Add the cooked noodles to this pan. Mix well.
5. Turn the heat off. Plate the dish.
Attempt two with different veggies turned out like this:
There you have it. Takes two vessels to cook this whole thing, if you know how to do it properly. Minimal mess hakka noodles indeed!
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