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Hakka Noodles or Vegetable Chow Mein- Indo-Chinese Recipe Video
|For coating the boiled noodles|
|Olive oil||2 Teaspoon|
|For the hakka noodles|
|Olive oil||2 Tablespoon|
|Garlic||1 1⁄2 Teaspoon|
|Assorted vegetables||250 Gram, julienned (bell peppers, onion, and frozen vegetables of your choice)|
|Chili sauce||1 Tablespoon|
|Plum sauce/Sweet and sour sauce||1⁄2 Tablespoon|
|Peanut butter/Corn starch||1 1⁄2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Salt||To Taste (Optional)|
|Noodles||500 Gram, boiled (Organic spaghetti pasta used / Cooked as per instructions on the pack)|
|Green onion||2 Tablespoon, chopped|
|Cilantro||1 1⁄2 Tablespoon, chopped|
Calories 436 Calories from Fat 108
% Daily Value*
Total Fat 12 g19.2%
Saturated Fat 2.3 g11.5%
Trans Fat 0.1 g
Cholesterol 70 mg23.3%
Sodium 416.8 mg17.4%
Total Carbohydrates 67 g22.5%
Dietary Fiber 5 g20%
Sugars 2.3 g
Protein 15 g29.2%
Vitamin A 52.6% Vitamin C 13.6%
Calcium 5.1% Iron 13.3%
*Based on a 2000 Calorie diet
1. In a pot boil the noodles, drain. Coat the boiled noodles with a little olive oil and set aside.
2. Take a wok and heat it with a couple of tablespoons of oil. Add the garlic and saute for a minute.
3. Add the vegetables and saute for a couple of minutes and add vinegar, chili sauce, plum sauce, peanut butter (or cornstarch dissolved in a little water) and soy sauce. Stir well.
4. Add a pinch of ajinomoto and stir well. If required add salt to taste.
5. Add the boiled noodles and stir well to combine all the vegetables and sauce with the noodles.
6. Finally garnish with freshly chopped green onions and cilantro.
7. Serve warm.
After cooking the noodles, drain it and coat it with a little bit of olive oil. This helps the noodle strands from staying separate and not sticking to each other.