Chinese vegetable noodles
Like India's garam masala, the Chinese have Wu Xiang Fen which consists of star anise, cloves, cinnamon, pepper and fennel seeds. This five-spice powder includes the five flavors; sweet, salty, bitter, sour and pungent. Soy sauce used in Chinese noodles is made from fermented soybeans and wheat.
The additives...
Veg hakka noodles - 200g
Water - for boiling noodles and for cooking beans
Olive oil - 4 tsp
Garlic - 5 cloves
Spring onion - 2 or 3 stalks with leaves
Salt - 1/4 tsp
Freshly crushed peppercorn - 1/2 tsp
Dark soy sauce - 1 and 1/2 tsp
Red chili sauce - 1 tsp
Beans - 50g
Green bell pepper - 1
Carrot - 2
Cabbage - 100g
Boil water. Add dried hakka noodles into it along with a drop of oil. The oil is added to prevent the noodle strands from sticking to each other. Add a pinch of salt too into the boiling water. When the noodles is just about cooked and swollen, turn off the heat. Drain water. Wash under running water to remove the stickiness present in the noodles. Keep aside for later.
Chop spring onions into small bits, separating the onion and stalk bits from the leaves. Trim the ends of beans. Cut into half inch pieces in a slanting way. Peel carrots and hew them into thin matchstick like 1 inch pieces. Discard the seeds of the bell pepper. Cleave bell pepper and cabbage also into thin stick like 1 inch bits. Mince garlic.
Heat up a deep-bottomed pan and mizzle oil. Throw in garlic, onion and stalk pieces of spring onion.
Stir for a minute. Cast in beans and a splash of water for cooking it. Allow the beans to cook until crunchy. Don't wait for it to become soft. Add in carrots, cabbage and bell pepper. Toss around for 3 to 4 minutes. Then add salt, pepper, soy sauce and chili sauce. Stir. Throw in cooked noodles and chopped spring onion leaves. Intermingle well with a fork and wooden spatula. Serve your favorite kiddo with the noodles and watch how she delights in the rainbow colors and flavors.
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