Hakka Noodles –ready in minutes

Have been dying to make a post here for so many days now, however, my daughter’s exams, guests at home and other domestic commitments has been holding me back for quite long now. A lot of cooking has been happening in the last few days but sitting down to actually write a post somehow has not worked out. What I have realized over the last few days is that I truly miss the bonding with other foodies with this blog. Blogging sure has become a part of my daily life that I truly look forward to. So finally today I decided that all things aside for some time and will just sit down and pen down my latest first thing this morning.

This is a hakka noodles recipe that is ideal for the lazy Sunday when you really don’t feel like spending a lot of time in the kitchen yet want to feed your family something delicious. Chinese cuisine is one that I love and yes thank fully all at home do agree with me. So this hakka noodles combined with a Chicken Manchurian or a sweet and sour is one that we all enjoy. It is a regular at my table. This dish also works wonders in getting my daughter to eat vegetables without fussing.

Ingredients
1 packet egg or veg noodles
1 bell pepper(sliced thin)
1 onion (sliced thin)
1 carrot (juliennes)
2 spring onions (chopped fine)
1 stalk celery (chopped fine)
1 tbsp soy sauce
1 tsp ketchup
½ tsp vinegar

Method:
Take a pan. Add water and salt to it. Add the noodles and cook till done. Strain the excess water and rinse under cold water. Add a tsp of cooking oil. Mix and keep aside.
In a wok, add 2 tbsp cooking oil. Add the onion, bell pepper, carrot, half the celery and spring onions. Stir fry for a minute or two. Add the cooked noodles and stir. Add the soy sauce, ketchup and vinegar. Stir. Garnish with the remaining spring onions and celery. Serve.