HAKKA NOODLES
A
PREPARATION TIME: 7 mins | COOKING TIME: 12 mins | SERVES: 4 | |||
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INGREDIENTS |
| 1 cup | Bean curd, diced (you can substitute | ||
200 gm | Egg noodles, soaked in warm water |
| this with paneer) |
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| for 10 mins (approx. 1 large pkt.) |
| 2 | Eggs, beaten |
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1 | Onion, sliced or 4 spring onions |
| ¼ cup | Lemon (nimbu) juice |
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2 | Green chillies, sliced |
| 3 tbsp | Soy sauce |
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2 cups | Bean sprouts |
| 2 tbsp | Szechwan sauce |
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1 cup | Green peas |
| 3 tbsp | Tomato ketchup |
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12 | Fresh spinach leaves, torn |
| ½ cup | Oil |
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METHOD
Take 1tbsp of the oil and mix with the bean curd or paneer. Microwave on HIGH for 2 minutes until golden. Pour half the remaining oil in a bowl. Add the onions and green chillies. Microwave for 4 minutes on HIGH. Add the peas, spinach and bean sprouts. Microwave for 2 minutes until the spinach turns a bright green and wilts. Remove from MWO. Add the soy sauce, szechwan sauce, lemon juice and ketchup. Add the drained noodles and bean curd. Microwave on HIGH for 4 minutes. Remove. Stir in egg and remaining oil in a steady stream. Microwave for 1 minute until set. Stir well. Serve hot.
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