Ingredients:

• Boiled Hakka noodles – 200 g

• Oyster mushrooms – 150 g, sliced

• Cabbage (Patta gobhi) – ½ cup, shredded

• Carrot – ½ cup, julienned

• Capsicum (Shimla mirch) – ½ cup, sliced

• Onion – 1, sliced

• Garlic – 5 cloves, chopped

• Soy sauce – 2 tsp

• Vinegar – 1 tsp

• Chilli sauce – 1 tsp

• Black pepper – ½ tsp

• Oil – 2 tbsp

Method:

• Boil the noodles, drain them, and toss with a few drops of oil to prevent sticking.

• Heat the wok, add oil, and sauté the garlic till golden.

• Add onions and mushrooms, and cook for 2 minutes on a high flame.

• Add carrot, capsicum, and cabbage; stir fry for 2–3 minutes (they should stay crunchy).

• Add noodles, soy, vinegar, chilli sauce, and pepper. Toss well. Serve hot with chilli vinegar.

Back to Mains...