Vegetable Hakka Noodles Recipes

Ingredients:

• 1 package (200 grams) Hakka noodles
• 3 tablespoons oil
• 1 medium onion
• 1 medium bell pepper (capsicum / Shimla mirch)
• 1 medium carrot
• 1 / 4 small cabbage
• Green part of green onions (scallions / Hara pyaz)
• Salt to taste
• 1 / 2 tsp white pepper powder
• 1 tablespoon soy sauce
• 2 teaspoons vinegar

Method for cooking Hakka Noodles

• Boil 6-7 cups water with 1 teaspoon salt and 1 teaspoon oil. Add Hakka noodles to boiling water and cook for 3-4 minutes. Drain. Refresh in cold water and drain. Sprinkle 2 teaspoons of oil over the noodles and mix lightly. Spread them in a large plate or tray and set aside.
• Cut the onions fine. Core pepper and cut into long strips, cut the carrot into long strips. Chop the cabbage into long thin strips and chop the green part of green onions.
• Heat 2 tablespoons oil in a pan / wok. Add onion and fry for a while. Add carrots, peppers and cabbage and cook for 2 minutes.
• Add noodles, soy sauce, salt, vinegar and white pepper powder. Mix well and cook on high heat for a few minutes. Serve vegetable Hakka noodles hot garnished with chopped spring onion leaves.

Vegetable Hakka Noodles Recipes

Ingredients:

• 1 package (200 grams) Hakka noodles
• 3 tablespoons oil
• 1 medium onion
• 1 medium bell pepper (capsicum / Shimla mirch)
• 1 medium carrot
• 1 / 4 small cabbage
• Green part of green onions (scallions / Hara pyaz)
• Salt to taste
• 1 / 2 tsp white pepper powder
• 1 tablespoon soy sauce
• 2 teaspoons vinegar

Method for cooking Hakka Noodles

• Boil 6-7 cups water with 1 teaspoon salt and 1 teaspoon oil. Add Hakka noodles to boiling water and cook for 3-4 minutes. Drain. Refresh in cold water and drain. Sprinkle 2 teaspoons of oil over the noodles and mix lightly. Spread them in a large plate or tray and set aside.
• Cut the onions fine. Core pepper and cut into long strips, cut the carrot into long strips. Chop the cabbage into long thin strips and chop the green part of green onions.
• Heat 2 tablespoons oil in a pan / wok. Add onion and fry for a while. Add carrots, peppers and cabbage and cook for 2 minutes.
• Add noodles, soy sauce, salt, vinegar and white pepper powder. Mix well and cook on high heat for a few minutes. Serve vegetable Hakka noodles hot garnished with chopped spring onion leaves.

Rice noodles and Crab Recipes

I will not lie, crab is probably my favorite dish, hands down. It's just something about the juicy sweet meet in seafood that I simply can not get enough of. Add to that the fact that it is a very versatile proteins and can be used on all types of cuisine from Asia to South Western, I'll never give it up.

Did you know: Rice noodles are noodles made ​​simply of rice and water. Mainly used in Asian cooking, they have a sticky consistency and sometimes dry. They are gluten free and relatively low calorie, so they are good for people with special diets.



Ingredients:

• 2 bunches of stir-fry rice noodles
• Bunch scallions
• 2 carrots
• Handful of bean sprouts
• 5 tablespoons sweet chili sauce
• Juice of 1 lime
• 180g fresh white crab meat or 170g can white crab meat, drained
• Handful of chopped mint

Directions:

• Put rice noodles in a bowl, cover with boiling water from the kettle and set aside until softened. Drain, refresh and return to bowl.
• Finely slice spring onions and slice the carrots into very thin strips (or use a julienne peeler). Add to noodles with bean sprouts. Mix the sweet chilli sauce and lime juice together and season to taste. Toss the noodles with crab meat and chopped mint.
• Divide between 4 bowls or plates to serve.

Rice noodles and Crab Recipes

I will not lie, crab is probably my favorite dish, hands down. It's just something about the juicy sweet meet in seafood that I simply can not get enough of. Add to that the fact that it is a very versatile proteins and can be used on all types of cuisine from Asia to South Western, I'll never give it up.

Did you know: Rice noodles are noodles made ​​simply of rice and water. Mainly used in Asian cooking, they have a sticky consistency and sometimes dry. They are gluten free and relatively low calorie, so they are good for people with special diets.



Ingredients:

• 2 bunches of stir-fry rice noodles
• Bunch scallions
• 2 carrots
• Handful of bean sprouts
• 5 tablespoons sweet chili sauce
• Juice of 1 lime
• 180g fresh white crab meat or 170g can white crab meat, drained
• Handful of chopped mint

Directions:

• Put rice noodles in a bowl, cover with boiling water from the kettle and set aside until softened. Drain, refresh and return to bowl.
• Finely slice spring onions and slice the carrots into very thin strips (or use a julienne peeler). Add to noodles with bean sprouts. Mix the sweet chilli sauce and lime juice together and season to taste. Toss the noodles with crab meat and chopped mint.
• Divide between 4 bowls or plates to serve.