Veg Hakka Noodles

Plenty of vegetables make this noodle dish healthy and yummy.

Ingredients

•	Noodles	400 grams
•	Oil	6 tablespoons
•	Onion ,sliced	1 medium
•	Carrot,cut into thin strips	1 medium
•	Green capsicum,cut into thin strips	1 medium
•	Cabbage,finely shredded	1/4 small
•	Soy sauce	1 tablespoon
•	MSG  (you can skip this ingredient)	1/4 teaspoon
•	Salt	to taste
•	White pepper powder (if you do not have white pepper powder you can use black pepper powder also)	1/4 teaspoon
•	Bean sprouts	1 cup
•	Spring onion greens, finely shredded	1 stalk
If you like mashrooms then you can use 6-7 baby mashroom. Wash properly and divide one mashroom in two portions.  I add 7-9 fresh green beans chopped lengthwise.

Method
Boil noodles in sufficient water. Drain and cool. Heat oil in a wok, add onion and stir-fry for two minutes. Add carrot, beans, capsicum and cabbage and stir-fry for two minutes, stirring and tossing continuously. Add mashrooms toss for 2 mins on high flame.

Add noodles, soy sauce, MSG, salt to taste and white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously. Add bean sprouts, mix well and serve hot garnished with spring onion greens.

Tip: To make spicy noodle add spicy garlic tomato sauce.  Avoid useing excess salt as some soya sauce will have salt.

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