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  • Hakka Noodles

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    Hakka Noodles
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. Boiled flat noodles, (marketed also as hakka noodles)
    • 3 x Dry red chillies
    • 1 sm Bunc spring onion
    • 1 sm Capsicum thinly sliced
    • 2 tsp Garlic finely minced
    • 1/2 tsp Vinegar Salt to taste
    • 1 1/2 Tbsp. Oil Tandoori colour

    Directions

    1. Chop the spring onions into 1/4" pcs cut slanting.
    2. Lb. red chillies and garlic coarsely.
    3. Heat 1 Tbsp. oil, add in chilli and garlic and fry for a minute.
    4. Add in the capsicum and fry until tender.
    5. Add in the spring onion and fry again for 2-3 min.
    6. Add in noodles and salt and mix well.
    7. Add in tandoori colour and vinegar to taste.
    8. Heat very well in oven or possibly microwave before serving.
    9. Serve with schezwan sauce or possibly manchurian in gravy.
    10. Making time: 45 min (excluding noodle cooking time)
    11. Makes: 3 servings
    12. Shelflife: Fresh

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