### TranslatedIngredients: 1 Veg Hakka Noodles - packet,2 Onions - thinly sliced,1 inch Ginger - finely chopped,1 Carrots (Gajjar) - thinly sliced,1 Green Bell Pepper (Capsicum) - thinly sliced,1 cup Cabbage (Patta Gobi/ Muttaikose) - thinly sliced,1/2 cup Green beans (French Beans) - thinly sliced,4 sprig Spring Onion (Bulb & Greens) - chopped,1/2 teaspoon Black pepper powder,1/2 teaspoon Soy sauce,1 teaspoon Red Chilli sauce,1/2 teaspoon Chilli vinegar,Salt - to taste,1 tablespoon Sunflower Oil ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Cantonese ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Vegetarian Hakka Noodles Recipe, first cook the noodles according the instructions in the package.Cool the noodles immediately by running it under cold water. This stops the cooking process and prevents the noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled noodles to prevent sticking and keep aside.Now we will heat oil in a large frying pan on high heat and once the oil is hot add sliced onions and ginger and saute until the onions have softened.Once done add the capsicum, carrots, beans, cabbage,  spring onions, salt to taste and pepper powder and sauté on high until it has a cooked and crisp texture.Stirring on high heat cooks the vegetables faster and also helps it retain color and a subtle crispness.You can even cover the vegetables and cook the vegetables for three minutes.Once the vegetables are cooked yet firm stir in the soy sauce, chilli sauce, and chilli vinegar and stir fry for two minutes. Once done stir in the cooked noodles and mix well to combine.Turn off the heat and transfer Vegetarian Hakka Noodles to a serving bowl.Serve the Vegetarian Hakka Noodles as a meal of its own or along with Gobi Manchurian or  Indo Chinese Mixed Vegetable Recipe In Szechuan sauce.
