Ingredients
The following ingredients have 4 Servings
- Fish – 3 pieces (200 gm)
- Hakka Noodles – 250 gm
- Onions – 1 no
- Capsicum – ½ no (Green color)
- Cabbage – 50 gm
- Carrot – 50 gm (grated)
- Garlic – 4 Cloves
- Turmeric powder – ¼ tsp
- Schewzan sauce – 1 ½ tsp
- Green chili sauce – 1 tsp
- Tomato sauce – 2 ½ tsp
- Soy sauce – 2 tsp
- Ajinomoto – a pinch
- Salt
- Fennel seeds – ¼ tsp
- Pepper powder – 1 tsp
- Olive oil – 3 tsp
Instruction
- Boil the fish with turmeric powder and salt. Once the fish is cooked, drain the water and mash them with your hands.
- Boil the hakka noodles with salt. Drain the water and pour in a tsp of oil and stir it with noodles and keep it aside.
- Peel and finely chop the onions, cabbage, garlic and capsicum. Peel and grate the carrot.
- Heat oil in a kadai. Add in the fennel seeds, wait till it crackle.
- Add in the garlic, onions and cook till they become transparent.
- Add in the cabbage, carrot, capsicum and cook till they are half done.
- Add in the fish and cook till they get blend with the veggies.
- Add in the schezwan, green chili, tomato and soy sauce, cook till they get blend well with the veggies.
- Sprinkle ajinomoto and give them a good stir.
- Add in the noodles and stir it well by sprinkling little water.
- Sprinkle the pepper powder and give them a stir, till the noodles get blends well with the veggies, fish and sauce (masala).
- Serve hot.
