Aug 25, 2012

Vegetable Hakka Noodles

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.

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