spicy hakka noodles

1. 1

   heat the woke/ saucepan

2. 2

   add 5 tablespoons of oil

3. 3

   add onion once oil is hot and stire constantly till onion turns pink, keep the heat medium throughout the sauce recipe

4. 4

   add garlic, ginger and green chillis to the woke anf fry till aromatic

5. 5

   add chilly flakes to the woke and keep stiring till oil becomes redish in colour

6. 6

   add chilly sauce, ketchup and soy sauce to the woke and keep stiring till it loses its vinegarish smell

7. 7

   when sauce has started looking glossy and starts releasing oil add coriander and stire till it looses its colour

8. 8

   your sauce is redy, add salt to taste, turn off the heat and keep it aside.

9. 9

   (u can separately use this sauce as dip, seasoning, or for greavy, u can even bottle it and store it in fridge for 4 to 5 days)

10. 10

    for noobles, heat ten cups of water in large skillet, add one tablespoon of oil, bring it to boil.

11. 11

    add noodles and cook them till they are almost done (remember not to overcook them)

12. 12

    strain the water, refresh under cold water and set aside, add 3 tablespoon of oil and mix it well with noodles.

13. 13

    on medium heat, add the sauce we have made, add all the veggies and stir fry it till vegetables are cooked but still crunchy,

14. 14

    add noodles to the woke, mix well with sauce and veggies, once propperly coated with color taste and check for salt.

15. 15

    non vegetarians can add a chicken mince or fried eggs with the vegitables to the woke and continue all other steps as same.

16. 16

    this is a dry recipe, mostly consumed with seperate gravy, but if you like ur noodles sauced up double the amounts of ingredients for sauce and continue the rest of the recipe as same

* Per serving · 4 servings · Values may vary.