Veg Hakka Noodles

No. of servings:  6-8
Preparation Time:  15 mins	Cook Time:  20 mins

Noodles are an all-time favorite among children of all ages.  Loaded with veggies, parents are happy to serve it too!  

Ingredients:

• Hakka noodles - 1 pkt
• Carrots - 2
• Bell peppers - 2-3
• Onions - 1 large
• Cabbage - 1.5 cups
• Spring onions (or) leeks - 0.25 cup
• Minced ginger - 1 tsp
• Minced garlic - 2 tsp
• Black pepper powder - 2.5 tsp
• Soy sauce - 0.5 tbsp
• Hot & sweet chili sauce - 1 tbsp
• Salt
• Ketchup (optional)

Method:

• Cut all vegetables into thin long strips or slices as prefered
• Bring water to boil and add salt ('Soup' mode in IP) 
• Add Hakka noodles and cook al dente (firm to the bite), about 3-4 minutes
• Strain the noodles and wash briskly with cold water to stop them from cooking further
• Heat sufficient oil and add black pepper powder, minced ginger and garlic ('Saute' mode in IP)
• Turn up the temperature and quick saute add carrots, bell peppers, onions and cabbage - in that order
• Quickly add salt, soy sauce and hot & sweet chili sauce
• Add in the cooked noodles and spring onions; toss well until they mix and heat evenly
• Serve hot with ketchup if desired

Tips and Tricks:

• Break the noodle cake a little before opening the packet.  This will make noodles shorter and easier to handle.  Breaking inside the packet prevents flying crumbs all over the kitchen
• Using a pasta pot to cook the noodles makes it easier to strain and wash the noodles
• Adding salt to the water while cooking noodles ensures an even taste
• Toss washed noodles in a little oil, if preferred, to avoid sticking; but not essential if there is sufficient oil for the veggies 
• Veggies should be sauteed quickly in high temperature to avoid a soggy mush and keep them al dente 

Pictures: 

Final Outcome: