Szechwan Hakka Noodles

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by: Tri Shakti






Szechwan noodles liked by many people. A nice & easy to make snacks at home for a change.




ingredients

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serves: 4

1 packet Hakka Noodles

2 tbsp Oil

1medium Capsicum

1 Spring onion

1 c Cabbage (shredded)

Cumin seed powder (optional)

Water

5-6 Szechwan Dry red chillies

1 Green chilly

Tomato Sauce

4-5 cloves Garlic (chopped)

1 inch Ginger (chopped)

1-2 tsp Sugar

Salt to taste

Nutrition Facts
Szechwan Hakka Noodles

Servings Per Recipe: 4

Amount per Serving

Calories: 327

  • Total Fat: 8 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 663.3 mg
  • Total Carbs: 59.2 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 7.9 g
  • Protein: 11.1 g
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preparation

1.  Soak the dry red chillies for 10 mins in water.

2.  Put the red chillies in the mixer & grind to make a paste.If you want you can take out the seeds of the red chillies you can.

3.  Boil about 2 cups of water,add 1 tspn of oil to make the noodles non-sticky.

4.  Add the hakka noodles without breaking the noodles.

5.  Boil & cook the noodles for 5-8 mins on medium flame.

6.  Add water to the boiled noodles & drain out completely.

7.  In a pan,heat about 1 tblspn of oil. Add the chopped spring onions.Also add some portion of the spring onion leaves.

8.  Cut the capsicum lengthwise,long. Add the capsicum & cabbage with the spring onions.

9.  Saute these vegetables for 5-10 mins & keep aside.

10.  In the same pan, heat about 1 tblspn of oil. Add the garlic & ginger.

11.  Saute the garlic & ginger for 5 mins. Add the red chilies paste.

12.  Saute the red chily paste for 5-8 mins. Add the chopped green chillies.

13.  Cook all these ingredients for 5 mins. Add 2-3 tspn of tomato sauce.

14.  Add salt & 1 tspn cumin seed powder mix well all the ingredients.Cook for 5 mins.

15.  Add the boiled hakka noodles & mix well.

16.  Add the saute capsicum,spring onion & cabbage. Mix well all the ingredients.

17.  Cook for 5 mins. The szechwam hakka noodles is ready.

18.  Serve with manchurian.

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