Boil 2 cups of water in a vessel. Add 1 teaspoon oil in the water which will prevent the noodles from sticking to each other. Also add a pinch of salt so that it gets absorbed in the noodles while cooking. Add the noodles to the water and cook them according to the instructions on the pack till they are tender.
300 gm Hakka Noodles
When the noodles are cooked, drain the hot water and place them in a colander. Lightly hand toss them to separate the noodle strands and run the noodles under cold water to stop the cooking process, so the noodles do not become mushy.
You can prepare the gravy while the noodles are cooking. Heat 2 tablespoons of oil in a wok (kadhai). Add grated garlic & finely chopped green chillies and fry them.
3-4 Cloves of Garlic, grated, 1 Green Chilli, finely chopped
Then add thinly sliced onions and colored bell peppers (capsicum).
1/2 Cup Onion, thinly sliced, 1/2 Cup Colored Capsicum (Bell Pepper), thinly sliced
Also add shredded cabbage and carrots along with chopped spring onion whites.
1/2 Cup Cabbage, shredded, 3-4 Stems Spring Onions, chopped, 1/2 Cup Carrots, shredded
Toss the vegetables lightly for a few minutes, stir frying them on high heat till they are cooked but still crunchy. Do not cook overcook the vegetables.
Add soy sauce, vinegar, green chilli sauce and red chilli sauce. Also add black pepper powder and salt to taste.
2 Teaspoons Soy Sauce, 1 Teaspoon Chilli Vinegar, 1 Teaspoon Green Chilli Sauce, 1 Teaspoon Red Chilli Sauce, 1/2 Teaspoon Black Pepper Powder, 1/2 Teaspoon Salt, or to taste
Toss lightly to mix the sauces with the vegetables.
Add boiled noodles to the vegetables and toss to coat the noodles.
You can use 2 forks to mix the noodles so that they don't get smushed.
Finally add some finely chopped spring onion greens for garnish.
Veg Hakka Noodles are ready. Serve them hot along with any Indo-Chinese side dish.