Finely chop 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 to the water.
Cook the noodles until al dente.
Drain the noodles and rinse with cold water.
Add 1.5 teaspoon of sesame oil.
Toss the noodles with the oil.
Heat oil to 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 about a minute.
Increase the heat a bit and then 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 about 5 to 6 minutes till the edges of the veggies start to slightly brown.
Add 1.5 teaspoon of soy sauce to the noodles. Keep on tossing and stir-fry noodles for 1 to 2 minutes.
Season with salt and crushed black pepper as per taste. Add ¼ teaspoon rice vinegar or white vinegar or rice wine.
Switch off the flame and add 1 to 2 tablespoons spring onion greens and mix well.
Serve Hakka Noodles as it is or accompanied with an Indo Chinese dish like gobi manchurian or paneer manchurian or chilly mushroom or mushroom manchurian.