Prawn Hakka Noodles

Chinese noodles in thick Prawn sauce. Very tasty. A must try if you love Chinese food.

Servings: 4 | Time To Prepare: 60 min | Submitted By: Shantanu Nag


Ingredients

  • 3, tbsp Cooking Oil
  • 1, tsp Red Chili Powder
  • 5, flakes, crushed Garlic
  • 1, cup, small cleaned & deviened Prawn
  • 4, tbsp Bean Sprout
  • 1, tbsp, shredded Mushroom
  • 1, green, shredded Bell Pepper
  • 50, gms, shredded Cabbage
  • 2, tbsp Soya Sauce
  • 2, tsp Vinegar
  • 1, cup Chicken Stock
  • 1/2, tsp Salt
  • 1/2, tsp Sugar
  • 1/2, tsp, grounded Peppercorns
  • 1/2, tsp Ajinomoto
  • 1, tbsp, dissolved in 1/2 cup water Corn Flour
  • 100, gms Noodles
  • 1/2, tsp Red Chili Powder
  • 1/2, tsp Salt
  • 2, pc Red Chili pepper (dried)
  • 2, tsp Soya Sauce
  • 4, tbsp Cooking Oil

Instructions

  1. Boil the noodles: Boil 6 cups of water with 1 tsp salt. Boil the noodles in salted water for 3-4 minutes. Make sure not to over boil it. Drain the water. Wash the noodles under running cold water. Rub little oil to prevent it from sticking.
  2. Shred all the vegetables. In a frying pan, heat 3 tbsp oil, reduce heat and add chili powder. Add garlic. Add prawns. Fry to light golden brown.
  3. Stir fry in sequence- onion, bean sprout, mushrooms, green bell pepper, carrot and cabbage.
  4. Reduce heat and add the stock. Add the salt, sugar, pepper, and ajinomoto.
  5. Give a boil and add the corn flour paste. Cook till the sauce turns thick. Remove from fire and keep aside.
  6. In a frying pan heat 4 tbsp oil, add broken dried red chilies and 1/2 tsp chili powder.
  7. Mix in the boiled noodles. Add salt and Soya sauce. Stir fry for 3 minutes.
  8. To server, put noodles on a platter. Pour warm chicken and vegetable sauce over it.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

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