This is my food fix on days when I don’t wanna cook…really. It’s is so easy to pull off and just under 30 min.
This sort of Chinese has become our comfort food. We can make it spicy or even sweet. This one is rather medium spicy. You can easily use up any of those leftover veggies. The key is to keep veggies cruncy and not cook them down completely. Cabbage, broad beans, French beans, carrots, capsicum, zucchini, red cabbage all are possible choices.
1 cup cabbage cut in long stripes
1 cup mixed capsicum
Handfull French beans cut in 1 inch peices
1 large carrort cut in long stripes
2 medium onions
Salt and pepper to taste
Red chilli or sweet sauce
Green chilli sauce (if you like it hot)
Dark soy sauce
1 pack of Egg hakka nooddles
2 eggs (optional)
Firstly in a pot boil water with some salt and oil. Cool noodles as per instructions.
Prepare everything in advance as in chop all the veggies and get your sauces out.
Take a deep flat dish. Heat oil. Once hot add onions and cabbage. When half done add rest of the veggies. Cook until nicely charred.
Start by adding salt and pepper. Then your sauces. For sauces measurement you can rely on your taste. I have not used green chilly as it’s too hot for me.
Strain the noodles and pour directly over the veggies. The reason being that it will help them to be moist and not dry.
Toss everything together. And voila!!
For the egg version just mix 2 eggs with salt and pepper. Get your noodles at side. Pour in your egg mix, scramble and start bringing the noodles in. Also you can try adding some grilled chicken with it or tastes amazing.