Eggless Hakka Noodles Recipe

Ingredients

• 1 cup sliced coloured capsicum
• 2 cups boiled hakka noodles
• 1 tbsp oil
• 1/2 tsp grated ginger (adrak)
• 1/4 cup sliced onions
• salt (namak) to taste
• 1 tsp soy sauce
• 1 tbsp lemon juice
• 1 1/2 tsp sesame (til) oil
• 1 tsp powdered sugar
• 2 tbsp finely chopped coriander (dhania)
• 1 tsp roasted sesame seeds (til)

Steps

1. To make tangy capsicum noodles, heat the oil in a wok or a broad non-stick pan, add the ginger and sauté on a high flame for a few seconds.
2. Add the onions and sauté on a high flame for 1 minute.
3. Add the capsicum and sauté on a high flame for 2 minutes.
4. Add the prepared tangy sauce and salt and mix well.
5. Add the hakka noodles, toss well and cook on a medium flame for 2 minutes, while tossing occasionally.
6. Serve the tangy capsicum noodles immediately garnished with roasted sesame seeds.