Tuesday, August 6, 2013

Scrumptious Veggie Hakka Noodles

The other day one of my friend was stressing out over wasting her weekend. She was completely flabbergasted that such a thing can happen. Ending the call, i wondered what was the fuss all about ? Quite a few weekends of mine are squandered doing nothing. And when I say nothing I mean absolutely nothing. Zilch - Nada. However you can credit me for beginning the day with a huge to-do list preening happily underneath the fridge magnet. And that's it ! Saturday and/or sunday melts in to oblivion without as much a scratch in to my coveted list.

Weekends don't count unless you spend them doing something completely pointless.
                                                          - Bill Watterson
Weekends are meant to relax and take a chill pill. It is not to stress out overtly. Yes, if you can manage to get a few things done then it is great. If not, there is no need to get flustered. Let the deadlines and tight schedules take a hike. What are the weekdays for anyways ? 

This casual comfy attitude spills into my hearth too - there are days when cooking is a 5 or 6 course meal and then there are days when Maggi noodles rule the roost. Today's recipe is a blend between casual and chic. The noodles were served along with the chunky Chinese style veggies


The veggies in the noodles are a medley of riotous colours - flashy purple and gorgeous green add the oomph to the fiery carrot red. A riot of colours indeed !



What's in it :- (Serves :4)
  • Ching's Secret Hakka Veg Noodles - 2 packets
  • Oil - 2 tbsp
  • Spring Onions - 3 (chopped)
  • Carrot - 2 medium (julienned)
  • Beans - few (diced)
  • Purple Cabbage - 1 cup (shredded)
  • Soya Sauce - 3 tsp
  • Green Chilli Sauce - 1 tsp
  • Sweet Chilli Sauce - 1 tsp
  • Black Pepper Sauce - 1 tsp
  • Salt - to taste
  • Pepper - A pinch
  • Sugar - 1 tsp
Garnishes :-
  • Chopped Spring Onions/Shredded Purple Cabbage

Method:

Cook the noodles as per instructions. Heat oil in a wok on a medium flame. Add all the vegetables and stir fry for a few minutes before adding all the sauces (seasonings) and stir-fry. Add noodles and stir-fry on high flame for a minute or two. Garnish with chopped spring onions and serve hot.


Serve hot with desired accompaniments. ENJOY !

11 comments:

  1. Looks tempting... LIke the entire platter and the purple cabbage which is simply attracting..

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  2. Such a colourful dish, wonderfully done and i want that plate rite now.

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  3. I'm loving it :) Super like for this post...

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  4. I am planning to do this or very long time but somehow missing it... Yours is too tempting

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  5. Delicious hakka noodles, perfectly done.my mouth is watering here.

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  6. This looks and sounds amazing. Thank you so much for sharing.

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  7. I love noodles.............Superb.....

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