Finely chop the veggies- I used carrots, french beans, spring onions, button mushrooms, capsicum and cabbage.
Boil 4.5 cups water in a pot or pan with ½ teaspoon salt and a few drops of oil.
Add 200 grams of hakka noodles.
Cook the noodles according to the package.
Drain the noodles in a colander and rinse with fresh water.
Add 1.5 teaspoon of sesame oil.
Toss the noodles very well.
Heat oil in a pan on medium-low to medium heat, first sauté 2 to 3 dry red chilies (broken and seeds removed) and 1.5 teaspoon finely chopped garlic for one minute.
Increase the heat and add the 3 to 4 small spring onions (finely chopped), 8 to 10 french beans (finely chopped). Stir fry for about 3 minutes.
Add the 4 to 5 button mushrooms (finely chopped), 1 small to medium carrot (finely chopped) and 1 teaspoon finely chopped celery and continue stir-frying.
Stir fry for five or six more minutes until the veggies are browned a bit.
Add 1.5 teaspoon of soy sauce.
Add the noodles and toss for 1-2 minutes.
Season with salt and crushed black pepper as per taste. Add ¼ teaspoon rice vinegar or white vinegar or rice wine.
Turn off heat and add 1-2 tablespoons of spring onions. Mix and garnish with more onions if desired.
Serve and enjoy! For more recipes, visit vegrecipesofIndia.com!