Vegetable Hakka Noodles with Homemade Manchurian Sauce

Vegetable Hakka Noodles with Homemade Manchurian Sauce

Serves: 2

You will need

For the noodles:

1 packet (100 g) hakka noodles
1 tablespoon oil
1 onion, finely sliced
200 g mixed vegetables (like 8 French beans, 1 carrot, 1 capsicum, 50 g shredded cabbage)
1/4 teaspoon pepper powder
1/2 teaspoon salt (or to taste)

For the sauce:

2 teaspoon oil
1 tablespoon ginger - garlic paste
1 green chilli, finely chopped
100 ml vegetables stock (or dilute Maggi vegetable seasoning (1 cube) in 100 ml water)
1 teaspoon soy sauce
1 teaspoon sweet chilli sauce
1 teaspoon tomato chilli sauce
2 teaspoon corn flour (dilute corn flour in 2 tablespoon water)
1/4 teaspoon pepper powder
1/4 teaspoon salt

Method

For noodles:

Boil water. Add noodles and cook till done. Drain out excess water. Add 1/2 teaspoon of oil to the hot noodles to prevent them from sticking together.

For vegetables:

In a wide wok / pan, heat oil. Add sliced onions and fry till transparent. Add the rest of the vegetables and fry for 8 - 10 minutes. Add boiled noodles, salt to taste and pepper powder. Stir all the ingredients well.

For the Manchurian sauce:

Heat oil in a wok / frying pan. Add ginger - garlic paste. Stir well for 2 - 3 minutes.

Add finely chopped green chilli. Stir well.

Add vegetables stock, soy sauce, tomato chilli sauce and sweet chilli sauce. Heat for a few seconds and add diluted corn flour to thicken the sauce (approximate time 3 - 4 minutes on a low to medium heat). Season with salt and pepper powder (Manchurian sauce will be dark brown in color).

Final preparation:

Pour the hot sauce over already prepared noodles just before serving and mix well.