Hakka Noodles

I try to incorporate as many different varieties of vegetables as I can, in a day to day meal. I also love to add as many colors as possible. The colors not only add to the vibrancy of the dish but they also denote the type of nutrition that particular vegetable is rich in. So more the colors, better it is for you.  I also find that adding color helps the food go down way lot easier with finicky eaters. Sometimes, attractive presentation and appearance do act as a main catalyst. I am always little hesitant to buy vegetables in large amounts – yes, can’t help myself when I see beautiful vegetables -  but when I do go overboard, the end of the week is a disaster when I see the wilting vegetables. So I tend to buy those vegetables, which I can easily use, in my day to day cooking, in bulk. Like these Baby bell peppers.

I saw a big batch of them at local Cost Co store and I couldn’t stop myself from placing one huge bag in my cart. They look so adorable, don’t they. It has yellow, orange and red mini bell peppers. Among the various recipes I made that week with these peppers, was this dish, which has a crazy fan following in India – Hakka Noodles. The name brings back memories of street foods and fast food stalls. This is an Indo- Chinese creation. It is one of my go to meals when time is short and inspiration is sorely lacking. Easy, quick to make, it is one of those delicious meals which plays a regular role in my house. I am sure it must be in yours too, especially if you have kids around

There are immense varieties of this famous dish (...)Read the rest of Hakka Noodles at Chef In You

© DK for Chef In You, 2010. |
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Post tags: bean sprouts, beans, bell peppers, cabbage, carrots, celery, soy sauce, vinegar