Preshana’s Vegetable Hakka Noodles (Vegetable Chow Mein)

TRH Preshana's Vegetable Hakka Noodles(Vegetable Chow Mein)

Vegetable Hakka noodles are also more commonly known as Vegetable Chow Mein. This is a popular Indo-Chinese dish. Recipe will serve 2.

2 nests whole wheat noodles
1 tablespoon oil
1 cups cabbage thinly sliced
1 carrots thinly sliced
5-6 mushrooms
1/2 bell pepper thinly sliced
1 cup sprouts
1 inch piece ginger finely chopped
1 tsp rice vinegar
3 tsp soy sauce
2 tsp chilli sauce, adjust to taste (I used Harissa)
1 spring onion

Cook noodles according to the package instructions.
Drain the cooked noodles in a colander, and rinse them with cold water. Set aside.
Heat oil in a wide pan/wok on medium high heat, first sauté the carrots and ginger for about 1 minutes.
Traditionally vegetables are tossed while cooking, I find it is easier just to stir fry
Add mushrooms, carrots, shredded cabbage, sprouts and sliced bell pepper.
Stir fry for about two minutes, do not overcook the vegetables.
Vegetables should have some crunch.
Add noodles,soy sauce, rice vinegar, and chili sauce, toss them together and stir-fry them for about a minute.
Garnish with spring onion.

Adapted from Manjulas Kitchen Recipes.
Prepared, tried and tested by: Preshana Singh


2 thoughts on “Preshana’s Vegetable Hakka Noodles (Vegetable Chow Mein)

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