Hakka Noodles

Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this

Prep. : 15 Mins
Cook : 15 Mins

Total Time :
30-35 minutes

Cuisine : Chinese
Servings : 2

Ingredients for boiling the noodles:

Millet noddles-100 gms

Salt – enough to make the water quite salty

Oil- a dash

Water- as per packet instructions

Ingredients to make Hakka Noodles:

Oil- 1 tsp

Garlic (chopped)- 1-2 cloves

Spring onion bulb (chopped)- 2-3

Carrot (juliennes)- 2 tbsp

Capsicum (juliennes)- 2 tbsp

Purple cabbage (shredded)-1/4 cup

Green chilli sauce- ½ tsp

Soy sauce- ½ tsp

Salt and pepper – to taste

For Garnish

Spring onion greens

For The Boiling Noodles

Bring water to a boil along with salt & oil. Cook according to packet instructions or till the noodles are firm to the bite.
Once done, strain & drizzle a little oil, mix with a fork or tongs.
This way the noodles won’t stick to each other and will stay that way even if you prepare them the night before! Keep aside.

For Hakka Noodles

Heat oil in a wok and then add the chopped spring onions along with chopped garlic & sauté them on high heat.
Then add capsicum and carrot juliennes, cook slightly & follow it up with the shredded cabbage.
Season with salt & pepper and add green chilli & soy sauces. Mix well.
Now add the boiled noodles & toss on high flame till all the ingredients are well combined! Do not over cook please!
Garnish with chopped spring onion greens.
Allow the Hakka noodles to cool before you pack it in tiffin box.
If there is another compartment in your tiffin then add fruit of choice for that additional dose of health. I have added elaichi banana. Enjoy ❤

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