Veg Hakka Noodles with Sprouts and Peanuts
by Tarla Dalal
Add more fun to your Hakka noodle preparation by garnishing it with crushed peanuts. Simple though it sounds, the coarsely crushed peanuts give the Veg Hakka Noodles a very exciting texture and flavour.
The dish also has a basketful of juicy and colourful veggies, which make it very good looking and super tasty as well. Parboiled moong sprouts, sautéed with the veggies, contribute their characteristic crunch and rustic flavour to the dish, while peppy Oriental sauces do their bit in jazzing up the flavour.
Garnish the Veg Hakka Noodles with Sprouts and Peanuts just before serving, in order to retain the fresh flavour and perky mouth-feel of the peanuts.
Veg Hakka Noodles with Sprouts and Peanuts recipe - How to make Veg Hakka Noodles with Sprouts and Peanuts
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
3/4 cup chopped and boiled mixed vegetables (french beans , I253 and green peas)
1 1/2 cups boiled hakka noodles
1/2 cup parboiled sprouted moong (whole green gram)
1 tbsp oil
1/2 tsp garlic (lehsun) paste
1/2 cup sliced onions
1/2 cup shredded cabbage
1/2 cup sliced capsicum
2 tsp soy sauce
1 tsp chilli sauce
salt to taste
For The Garnish
1/4 cup coarsely crushed peanuts
- Method
- Heat the oil in a broad non-stick pan, add the garlic paste and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add the cabbage and capsicum and sauté on a medium flame for 2 minutes.
- Add the mixed vegetables and sprouts and sauté on a medium flame for 1 minute.
- Add the noodles, soy sauce, chilli sauce and salt, mix gently and cook on a medium flame for 1 minute.
- Serve hot garnished with peanuts.
| Energy | 465 cal |
| Protein | 15.8 g |
| Carbohydrates | 75.5 g |
| Fiber | 5.8 g |
| Fat | 11.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 420.2 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 53.6 mg |
| Folic Acid | 13.7 mcg |
| Calcium | 57.1 mg |
| Iron | 1.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 721 mg |
| Potassium | 214 mg |
| Zinc | 0.7 mg |
This is a great recipe with a combination of hakka noodles, vegetables, sprouts and peanuts. I made this just last evening and every one in my family found it unusual and tasty.
very simple and easy. I love the crunch from the sprouts in this noodles. Adding soya and chilli sauce is just like hakka noodles. Will pack it for my kids in tiffin one day.