Chinese cuisine is something i love and very close to heart and fits out palatte just right. although i can say it is the Indian version of Chinese i meant when i say Chinese with the tangy and spiciness.one such universally loved item is noodles and i am going to share the recipe which i use to prepare the same.
I have seen that many kids and children love to eat noodles and they are bent on eating it. Even my kid loves it very very much, which is less spicy..
Ingredients:
Hakka Noodles uncooked- with/without egg
julinnes of vegges like capsicum,onion,carrots,cabbage, sping oinion chopped,
microgreens, bean (sprouts optional)
Tomato ketchup
Schezwan sauce
green chilli sauce/ green chilli chopped
vinegar white
soy sauce
salt
pepper(optional)
Ginger, garlic paste- freshly prepared.
Water for cooking noodles
oil
Method:
1. First lets boil water and add the noodles into boiling water and allow it to cook just as we like . do not over cook.
2. once cooked take it out of the flame immediately and drain the noodles using a sieve and once completely drained add oil at this stage so that they are well separated and do not stick with each other.
adding oil to water while cooking may not give the desired result. hence follow the above method.
Allow the noodles to cool completely as hot noodles when tossed will break and may not give the long noodles which we want to have,
3. In another pan add oil just about a tbsp. and then add ginger garlic paste freshly prepared and slit green chilli and start adding veggies onion first,carrot,cabbage, capsicum and allow to cook well. then add spring onion and add the mixture of sauces, quantify according to your taste and then saute well. adjust salt.
4. now add the cooled cooked noodles here and toss well. if adding any microgreen add them now and toss finally.
5. now the veg noodles is perfectly ready to be served.. serve hot.
6. It can be had with any gravy, manchurian, red sauce, cabbge dunked in hot and sweet sauce. which is out favorate combo.
cabbage in sauce preparation:
take chopped cabbages chopped in long chunks. add sweet and hot sauce, sprinkle sesame seeds, a little bit of hot pepper sauce and mix well.
I have seen that many kids and children love to eat noodles and they are bent on eating it. Even my kid loves it very very much, which is less spicy..
Ingredients:
Hakka Noodles uncooked- with/without egg
julinnes of vegges like capsicum,onion,carrots,cabbage, sping oinion chopped,
microgreens, bean (sprouts optional)
Tomato ketchup
Schezwan sauce
green chilli sauce/ green chilli chopped
vinegar white
soy sauce
salt
pepper(optional)
Ginger, garlic paste- freshly prepared.
Water for cooking noodles
oil
Method:
1. First lets boil water and add the noodles into boiling water and allow it to cook just as we like . do not over cook.
2. once cooked take it out of the flame immediately and drain the noodles using a sieve and once completely drained add oil at this stage so that they are well separated and do not stick with each other.
adding oil to water while cooking may not give the desired result. hence follow the above method.
Allow the noodles to cool completely as hot noodles when tossed will break and may not give the long noodles which we want to have,
3. In another pan add oil just about a tbsp. and then add ginger garlic paste freshly prepared and slit green chilli and start adding veggies onion first,carrot,cabbage, capsicum and allow to cook well. then add spring onion and add the mixture of sauces, quantify according to your taste and then saute well. adjust salt.
4. now add the cooled cooked noodles here and toss well. if adding any microgreen add them now and toss finally.
5. now the veg noodles is perfectly ready to be served.. serve hot.
6. It can be had with any gravy, manchurian, red sauce, cabbge dunked in hot and sweet sauce. which is out favorate combo.
cabbage in sauce preparation:
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