An all time favourite! Noodles tossed with garlic and vegetables or any other ingredients of your choice like mushrooms etc.
This celebrated Chinese dish gets its name from the Chinese province of Hakka. It is very quick and easy to make and perfect to serve with a gravy of your choice. . .
For The Chilli Oil
1/4 cup oil
5 whole dry kashmiri red chillies , broken into pieces
For The Noodles
2 cups boiled noodles
2 tbsp oil
1/4 cup finely chopped spring onions whites
2 tsp finely chopped garlic (lehsun)
2 to 3 whole dry kashmiri red chillies , broken into pieces
1/2 cup thinly sliced carrots
1/4 cup shredded cabbage
1/2 cup thinly sliced capsicum
1 tsp soy sauce
salt to taste
a pinch of black peppercorns (kalimirch) powder
2 tbsp finely chopped spring onion greens
For the chilli oil
Heat the oil in a deep pan on a high flame till it smokes.
Add the red chillies, cover with a lid and switch off the flame.
Allow it to cool for some time and strain it using a strainer. Keep aside.
For the noodles
Heat the oil in a wok, add the spring onion whites, garlic and red chillies and sauté on a high flame for 30 seconds.
Add the carrots, cabbage, capsicum and sauté on a high flame for 1 to 2 minutes.
Add the noodles, soya sauce and salt, mix well and toss on a high flame for 1 to 2 minutes.
Add the black pepper powder and 2 tsp prepared chilli oil, mix well and toss on a high flame for another 2 minutes.
Sprinkle spring onion greens and toss well.