Vegetable Hakka Noodles
A tasty noodles, made of vegetables, Oyster sauce and Tomato ketchup and less oil. Homestyle preparation without soy sauce / ajinomoto / food color.
Serves: 2 – 3
1 packet Ching’s vegetable hakka noodles
1 tablespoon oil
6 garlic cloves
1 onion, finely sliced
Any vegetables / shredded boiled chicken / omelette strips of your choice
1 capsicum, remove seeds and cut into 1 – inch thin slices
2 carrots (medium size), cut into 1 – inch thin slices
8 French beans, cut into 1 – inch thin slices
4 tablespoon oyster sauce
4 tablespoon tomato ketchup
Salt to taste
Cook noodles as per the packet instructions. Keep aside.
Heat oil in a wok / frying pan on a medium heat. Add chopped garlic and fry until golden color.
Add sliced onions and fry until pink color.
Add thinly sliced carrot, capsicum and French beans and fry for 1 minute. Cover with tight lid and cook for 8 minutes or until the vegetables well cooked.
Add oyster and tomato ketchup. Mix well on a low heat and well combined with vegetables.
Add cooked noodles and stir continuously for 5 minutes. Adjust with salt if required. Serve hot.