Vegetable and Egg Hakka Noodles

Ingredients :

 Hakka Noodles -150 grams/1 packed (made of durum wheat)
 Oil - 3 tbsp
 Garlic - 2 tbsp very finely chopped
 Onion - 1 medium sized finely chopped
 Ginger - 1 tsp very finely chopped
 Carrot - 1 cut it into thin strips (julienne)
 Cabbage - 3/4 cup thinly sliced
 Spring onion greens - 1/4 cup finely chopped
 Capsicum - 1 medium size
 beans - 10 (cut into thin strips)
 Soya sauce -1 tbsp or as needed
 Red Chilli sauce - 2 tsp or as needed
 Vinegar -1 tsp
 Salt and pepper powder to taste
For garnishing
 Spring onion greens - 2 tbsp.

Method:

1. Boil noodles in plenty of water until 3/4 cooked or al dente. (al dente-cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles or immerse it in cold water. Drain the water completely, toss noodles with a tsp of oil and keep it aside. This is done to prevent the noodles from sticking together. Now boiled noodles is ready
2.  Heat oil in a pan, add finely chopped onion, garlic, ginger and saute on a high flame for a few seconds until onion turns transparent ( I will make it clear that the whole cooking process should be done on high flame and continuous tossing is required..)
3. Add the carrots,beans stir fry for 2-3 seconds and then add cabbage and spring onion greens.
Stir fry for a few seconds and add capsicum and then add soya sauce, chilli sauce, vinegar, salt needed, pepper powder and stir fry for a second.
4. Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
 Garnish with spring onion greens, toss and serve noodles piping hot.