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>VEGETABLE HAKKA NOODLES – Receipe | Ingredients | Method



Noodles: 400 grams
Oil: 6 tablespoons
Onion, sliced: 1 medium
Carrot, cut into strips: 1 medium
Green capsicum, seeded, cut into strips: 1 medium
Cabbage, shredded: ¼ small
Soy sauce: 1 tablespoon
MSG (optional): ¼ teaspoon
Salt: To taste
White pepper powder: ¼ teaspoon
Bean sprouts: 1 cup
Spring onion greens, chopped: 1 stalk

1. Boil noodles in sufficient water. Drain, remove and cool.
2. Heat oil in a wok, add onion and stir-fry briefly. Add carrot, green capsicum, cabbage and stir-fry for two minutes, stirring and tossing continuously.
3. Add noodles, soy sauce, MSG, salt to taste, white pepper powder and cook on high heat for a couple of minutes or until the noodles are heated through, tossing continuously.
4. Add bean sprouts, mix well and serve hot garnished with spring onion greens.



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