This casual comfy attitude spills into my hearth too – there are days when cooking is a 5 or 6 course meal and then there are days when Maggi noodles rule the roost. Today’s recipe is a blend between casual and chic. The noodles were served along with the chunky Chinese style veggies. 

The veggies in the noodles are a medley of riotous colours – flashy purple and gorgeous green add the oomph to the fiery carrot red. A riot of colours indeed !

What’s in it :- (Serves :4)

• Ching’s Secret Hakka Veg Noodles – 2 packets
• Oil – 2 tbsp
• Spring Onions – 3 (chopped)
• Carrot – 2 medium (julienned)
• Beans – few (diced)
• Purple Cabbage – 1 cup (shredded)
• Soya Sauce – 3 tsp
• Green Chilli Sauce – 1 tsp
• Sweet Chilli Sauce – 1 tsp
• Black Pepper Sauce – 1 tsp
• Salt – to taste
• Pepper – A pinch
• Sugar – 1 tsp

Garnishes :-

• Chopped Spring Onions/Shredded Purple Cabbage

Cook the noodles as per instructions. Heat oil in a wok on a medium flame. Add all the vegetables and stir fry for a few minutes before adding all the sauces (seasonings) and stir-fry. Add noodles and stir-fry on high flame for a minute or two. Garnish with chopped spring onions and serve hot.

Serve hot with desired accompaniments. ENJOY !