Vegetarian hakka noodles, 2 packets
1 medium red onion, thinly sliced
1 1/2 cup cabbage, finely shredded
1 medium green pepper, cut into thin strips
3/4 cup green beans, cut into thin strips
1 medium carrot,cut into thin strips
1/2 cup scallions/spring onions, finely chopped
1 1/2 tbsp green chilli sauce (adjust to taste)
1 - 1 1/2 tbsp dark or light soy sauce (adjust to taste)
2 tsp white or black pepper powder (preferably, white pepper - adjust to taste)
1 1/2 - 2 tbsp white vinegar (optional)
Salt, to taste
4-5 tbsp oil
Cook the hakka noodles al-dente according to package instructions (add little salt and 1 tsp oil, so that the noodles don't stick to each other). Drain water from the noodles, spread on a large plate (optional), add little oil and toss slightly with a fork until the oil coats well and allow it to cool. Set aside.
In a wok or deep pan, heat oil, add onion and sauté for 1-2 minutes. Add cabbage, green beans, and carrot. Fry for 3-4 mins and then add the green pepper. Sauté the vegetables for 2-3 min.
Add the soy sauce, green chilli sauce, vinegar, salt and pepper powder. Add the noodles. Toss the noodles and veggies (preferably, using 2 wooden ladles to toss the ingredients lightly) and stir fry for 4-5 mins, adjust seasoning, if required.
Add the scallions/spring onions and toss again.
Serve hot with some side accompaniment.