Vegetable Hakka Noodles

          This is my first noodles dish here, though I have made it a couple of times, I wanted to get it perfectly before I blogged about it. A very easy dish, if you get your noodles cooked perfectly, just follow the instructions on the noodles packet, you should be fine. With the vegetables and tofu added, this makes a complete meal..

Need To Have

• Ching's Vegetarian Noodles - 1 packet
• Cubed Tofu - 1 cup
• Carrot - 1/2 cup, sliced into thin strips
• Capsicum - 1 cup, sliced 
• Shredded Cabbage - 2 cups
• Onion - 1 small, sliced
• Spring Onions - 1 cup, chopped
• Garlic - 3 cloves
• Soy Sauce - 21/2 teaspoons
• Ching's Red Chilli Sauce - 31/2 teaspoons
• Black Pepper Powder - 1 teaspoon

Method

          Saute the cubed tofu in a little oil, till it turns golden brown.

          Cook the noodles according to the instructions on the packet, in boiling water for 2 to 3 minutes. Drain, mix in some oil and separate the noodles and let it cool.

          Heat some oil, add the garlic, toast till it's golden, remove it. To the same oil, add the onion and spring onions ( saving a little of the green part for garnishing). Saute for 2 minutes, then add the carrots and capsicum, saute again for another 2 minutes. Then add the cabbage and keep sauteing for 2 more minutes.

          Now add the soy sauce, the red chilly sauce and salt, mix it , add the cooked noodles and tofu. Mix it gently, finally add the pepper powder, mix it well, garnish with the spring onions and serve it hot.

Note
Don't overcook the noodles, then it'll be a mushy dish.
Serve it with some soy sauce, chilly flakes and black pepper on the side, so that you can add them according to your level of spiciness.
Be a little generous with the oil.
Always make in small batches, it's easy to mix in the noodles and it comes out perfect.
Serves 2 to 3 people.