When I Cook! Hakka Noodles in a bowl of Chili Cabbage Soup topped with a boiled Egg with a side of Salad.
Asian cuisine has been forever one of my all time favorites.
Another night, another meal!
Herein lies the recipe for: Hakka Noodles in a bowl of Chili Cabbage Soup topped with a boiled Egg with a side of Salad.
Ingredients:
- 1 Packet Hakka Noodles
- 250g Cabbage
- a 1 inch piece of Ginger
- 11-17 Cloves of Garlic
- 5-7 Green Chillies
- Cooking Oil
- Vinegar
- Soya Sauce/Fish Sauce (Optional)
- Capsicum (Optional)
- 2 Onions
- Salt as desired
- Black-Pepper Powder as desired.
Preparation:
- Soak the raw noodles in water for 45 minutes to an hour.
- Finely slice the cabbage
- Chop the onions.
- Finely slice the Ginger & Garlic
- Julienne the Green Chillies & Capsicum, separately
Cooking Method:
- Chilli Cabbage Soup
- In a deep pan, heat some oil (2-3 tablespoon). Saute some of the the Ginger, all of the Garlic & few of the Green Chilies for a couple of minutes.
- Add half of the chopped onions and continue to saute for another couple of minutes.
- Add the Black-Pepper powder, salt, and mix well.
- Add the sliced Cabbage, and mix well.
- Add 3-5 cups of water and reduce flame. Allow to simmer and boil for 45 minutes to an hour.
- Hakka Noodles
- In a wok heat 3 tablespoon of oil. Add the remaining Ginger and Green-Chilies and saute well for a few seconds.
- Add the remainder of the chopped onions and continue to saute for a couple of minutes.
- Remove the noodles from the water and add to the wok.
- Mix well.
- Add Salt and Black-Pepper powder as desired and mix again.
- Add a splash of vinegar and a tablespoon of Soya-Sauce/Fish-sauce and mix well.
- Continue tossing and mixing for another couple of minutes, and then its done.
Serving:
Serve it as you like it; I generally pour the soup into a bowl and add the noodles into the soup and eat away!
... xo ...
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