Ingredients:
2 packs Hakka Noodles
2 Medium thin-sliced Carrots
1 Small sliced Green Capsicum
1 Small sliced Red Capsicum
1 Small sliced Red Onion
4 - 6 chopped Mushrooms
5 - 6 Finely Chopped Garlic
2 - 4 chopped Green Chilies (Optional)
A big handful of shredded cabbage
For Sauce:
2 tbsp Tomato Ketchup
2 tbsp Soya Sauce
1tbsp Worcestershire Sauce
½ tbsp Oyster Sauce
4 tbsp Sesame Oil or any oil/clarified butter
Salt to taste
Noodles Preparation:
In a saucepan, take the required amount of water and make it boil by adding salt and 1 tbsp of oil
Once the water is boiled, add Hakka noodles and cook it for 3 - 4 minutes or until the noodles are tender (Do not overcook)
Transfer the noodles into the strainer and remove the excess water. Place the strainer into the running cold water to stop the cooking process
Add 1 tbsp of oil and mix them well (This process will help to separate the noodles without sticking to each other)
Keep it aside and start making the sauce preparation (You can make this ahead of time and keep it refrigerated for 2 - 3 days)
Sauce preparation:
In a Wok, add 2 tbsp of oil and when the oil is in low to medium heat, add chopped garlic and roast them until it becomes the golden brown (This will help to infuse the garlic flavor into the oil)
Slowly add one after the other in the following order -
green chilies(if you are using), carrot, capsicum, Mushrooms, onion, and cabbage
Saute them for 2 - 3 minutes in high heat (Do not overcook)
Add ketchup, soy sauce, Worcestershire sauce, Oyster sauce and mix them well for 2 - 3 minutes
Serve it hot and enjoy the Noodles
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