Veg hakka noodles

Veg hakka noodles is a dish loved by children. Available, nowadays in all chineese restaurants. To get the Chinese flavor like in a restaurant
1. The vegetables have to be finely julienned (cut into thin long pieces) and should be semi cooked. The crunch of vegetables should remain.
2. The cooking should be done in high flame with continuous tossing.
3. Use soya sauce, vinegar and pepper powder.
Ingredients
Plain noodles - 200 gms
Carrots - 1/4 cup julliened
Cabbage - 1/4 cup shredded
Capsicum - 1/4 cut lengthwise (can use different colours)
Green chilli - 2 finely chopped
Ginger - 2 tsp grated or finely chopped
Garlic - 6 finely chopped
Onions -2 medium finely chopped
French beans - 1/4 cup finely chopped
Soya sauce - 2 tbsp
Tomato sauce - 2 tsp
Chilli sauce (green or red) - 2 tsp
Pepper powder - 2 tbsp
Salt - for taste
Oil - 2tsp
Method
In a vessel, heat water. When it is heating, add oil and a pinch of salt and boil the noodles. Drain the excess water. Rince it with cool water
Take a large kadai with oil. Take the onions and saute it. Add the garlic and saute it. Now add the ginger and stir fry it for a minute. Add the other vegetables, cabbage, capsicum,french beans and carrot while continiocont tossing them in high flame. The vegetables have to be stir fried till they are half boiled. The crunchiness of the vegetables should remain. Now add the boiled noodles and salt for taste. Add the pepper powder, tomato sauce and chilli sauce. Keep tossing. Just before removing from heat add soya sauce and vinegar.
Serve hot with sauce or Gobi Manchurian gravy or veg Manchurian gravy.
1. You can garnish with celery and spring onions.