Hakka Noodles Recipe by Mandy Rox
Cooking Instructions 15 mins 1 Wash the vegetables. String the French beans and make very fine strips. Peel the carrots and cut them into fine strips. Chop the onions. Retain 2 stems of the spring onions and finely chop them. Boil the noodles with sufficient water, some salt and 1 tbsp. of oil till the noodles are soft. Drain out the water. Pour some water (2-3 glasses) of room temperature on them, so that they do not stick together. Heat oil in a sufficiently big kadai, add the chopped onions and fry on a medium flame till they are transparent. Add the vegetables, bean sprouts, ajinomoto and salt to taste. Cook on a medium flame till the vegetables are tender but also crunchy. Add the noodles, soya sauce, vinegar and finely chopped greens. Mix well. Simmer for 5-10 minutes. Serve hot. 1 Wash the vegetables. String the French beans and make very fine strips. Peel the carrots and cut them into fine strips. Chop the onions. Retain 2 stems of the spring onions and finely chop them. Boil the noodles with sufficient water, some salt and 1 tbsp. of oil till the noodles are soft. Drain out the water. Pour some water (2-3 glasses) of room temperature on them, so that they do not stick together. Heat oil in a sufficiently big kadai, add the chopped onions and fry on a medium flame till they are transparent. Add the vegetables, bean sprouts, ajinomoto and salt to taste. Cook on a medium flame till the vegetables are tender but also crunchy. Add the noodles, soya sauce, vinegar and finely chopped greens. Mix well. Simmer for 5-10 minutes. Serve hot. 1 Wash the vegetables. String the French beans and make very fine strips. Peel the carrots and cut them into fine strips. Chop the onions. Retain 2 stems of the spring onions and finely chop them. Boil the noodles with sufficient water, some salt and 1 tbsp. of oil till the noodles are soft. Drain out the water. Pour some water (2-3 glasses) of room temperature on them, so that they do not stick together. Heat oil in a sufficiently big kadai, add the chopped onions and fry on a medium flame till they are transparent. Add the vegetables, bean sprouts, ajinomoto and salt to taste. Cook on a medium flame till the vegetables are tender but also crunchy. Add the noodles, soya sauce, vinegar and finely chopped greens. Mix well. Simmer for 5-10 minutes. Serve hot. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips