Chinese Hakka Noodles

Method

• Heat 3 tbsp of oil in a pan
• Swirl the oil distribute evenly
• TIP: You can use fish sauce or any thai sauce in the noodles, if lying in the house
• Once the oil is heated, add 1 tbsp soya sauce
• Add 1 tbsp of red and green chilli sauce
• Now mix the sauces on a low flame
• Add few chopped green chillies for some spice
• Now add 1/2 tsp of chopped ginger and garlic
• Stir well
• Now add chopped bacon
• TIP: You can also add sausage, ham, chicken, prawns
• TIP: Using cold cuts ensures the overall cooking time is reduced
• TIP: Due to the high fat content in the bacon, avoid using too much oil while preparing the dish
• Stir quickly on the wok
• Add the chopped mushrooms right after the bacon as it take sometime to cook
• TIP: Do not wash the mushrooms as it releases water when cooked. Instead, use a damp cloth
• Add 5-6 chopped button mushrooms
• Stir it with the bacon and sauces in the pan
• TIP: Add the noodles in batches
• Add 1/3rd of noodles
• Start folding the noodles with bacon and the sauces
• Add the remaining portion of boiled noodles
• Fold all the elements together
• TIP: Avoid crowding the pan being used while cooking as the flavours wont get evenly distributed
• Season the noodles with 1/2 tsp salt, black pepper, a tsp of vinegar
• Stir all the ingredients together
• TIP: To avoid the noodles from sticking, keep spreading them in the pan
• In the same pan, push the noodles to a side and add some oil
• Break an egg and scramble it
• Once scrambled, integrate them with the noodles in the pan
• TIP: Add the vegetables towards the end to ensure they remain crunchy and not overcooked
• On a reduced flame, now add 1 tbsp of capsicum, carrots, spring onions and sprouts
• Slowly, mix the vegetables with the noodles
• Ready to serve