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Step 1
Rinse the veggies and slice the onions. Chop chilli and garlic. Chop carrots, cabbage, french beans and bell peppers to thin juliennes. Keep this aside.
Step 2
Bring 6 to 8 cups of water to a rapid boil. Add noodles and cook till al dente. Follow the instructions on the pack for cook time.
Step 3
Drain them to a colander and rinse under running water to remove excess starch.
Step 4
Add 1 tsp oil to the noodles and smear it well to prevent them from turning sticky.
Step 5
Heat oil in a large wok or pan on a high flame.
Step 6
Add garlic and fry for 30 seconds. Then add spring onion whites, onions and chilli. Fry until the onions turn transparent for a minute.
Step 7
Next add in carrots, capsicum and cabbage. Saute for 1 to 2 minutes until the veggies are partially cooked yet remain crunchy.
Step 8
Add noodles & sprinkle salt. Then pour soya sauce, hot sauce, chili oil and vinegar.
Step 9
Toss everything well and fry for about 1 to 2 minutes. Add black pepper and spring onion greens. Taste test and add more salt or sauces if needed
Step 10
Serve hakka noodles hot with gobi manchurian or chilli paneer.