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Hakka Noodles

VIEWS 2139

Energy (kcal) - 243

Protein (g) - 3.3

Carbohydrate (g) - 31.2

Fat (g) - 2

Khyati's Health-O-Meter Says:

This recipe is loaded with veggies which makes this recipe fiber-rich and rich in antioxidants. Garlic is high in manganese and vitamin B6, a good source of vitamin C and copper and a good source of selenium, phosphorus, vitamin B1, and calcium. The sulfur-containing compounds provide us with health in a range of physiological systems, including the cardiovascular system, immunological system, inflammatory system, digestive system, endocrine system, and detoxification system.

  • Boiled Whole Wheat Noodles - 30 g
  • Garlic (chopped) - 2 tsp 
  • Dry Kashmiri red chillies (broken into pieces) - 2 no
  • Cabbage (shredded) - ¾ cup 
  • Capsicum, finely sliced - ½ cup 
  • Chopped spring onions - ¼ cup 
  • Oil - 1 tsp 
  • Salt- to taste 
  • Spring Onion Greens (chopped) - ½ cup
  • Pepper powder - ¼ tsp
  • Vinegar- few drops
  • Light soy sauce - few drops
Step 1 Heat the oil in a wok or frying pan over a high flame. Add the garlic and dry red chillies and stir fry over a high flame for a few seconds.  Step 2 Add the cabbage, capsicum, and spring onion whites and stir fry over a high flame for 2 minutes.  Step 3 Add noodles along with light soy, vinegar, pepper powder and salt mix well and stir-fry 1-2 min.  Step 4 Serve hot garnished with the spring onion greens. 

Hakka Noodles - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2139


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