A quick and perfect weeknight meal, Vegetable hakka noodles

Vegetable hakka noodles is one of the most popular dishes in the cuisine loved by most of the kids , and what could be better than creating it at home for them? This simple and quick meal can be made for a light brunch or easily packed in the tiffin, and they won't even realise they're getting all of their necessary vegetables at the same time!

Ingredients

• 2 cups Plain Noodles (150 gm pack)

• 6 cloves of Garlic, minced

• 1 teaspoon minced Ginger

• 1/4 cup sliced French Beans

• 1/4 cup finely chopped Spring Onion

• 1/2 cup thinly sliced Capsicum

• 1/2 cup shredded Cabbage

• 1/4 cup julienned Carrot

• 1/4 teaspoon Black Pepper Powder

• 2 teaspoons Soy Sauce

• 1½ teaspoons Chilli Sauce (red or green)

• 1 tablespoon Tomato Ketchup

• 1 tablespoon +1 tablespoon Oil

• Salt to taste

Instructions

1. Boil the noodles according to the instructions on the package or by following the step-by-step recipe for basic noodles.

2. Cut the vegetables as mentioned in ingredients section. Cooking time will be reduced if the vegetables are chopped as thinly as possible.

3. In a wok (chinese style cooking pot) or a wide mouthed pan, heat 1 tablespoon oil over medium heat. Add minced garlic and minced ginger and stir-fry for 30 seconds.

4. Add French beans and stir-fry for a minute. Add spring onion, capsicum, cabbage and carrot.

5. Stir-fry the vegetables for about 2 minutes over high heat, until they are cooked but still crunchy.

6. Add soy sauce, green chilli sauce, tomato ketchup, black pepper powder, and salt in a mixing bowl (please note that we have also added salt while boiling noodles).

7. Mix well and cook for a minute.

8. Add boiled noodles.

9. For about a minute, mix and toss until the noodles are equally coated in sauces and vegetables. Remove it from the heat and transfer it on a serving platter. It goes well with Hot and Sour Soup or Dry Vegetarian Manchurian.