Vegetable Hakka Noodles (Sauted Spaghetti) with Schezwan Sauce

This Christmas we had  a potluck at our home. The special thing for this potluck was the Chinese theme :). Everyone made some kind of Chinese noodle, rice or Manchurian. The Hakka Noodles made by one of our friend was really amazing. Here is the same version oh Hakka Noodles made using not the Chinese noodles but the Spaghetti which is a Italian pasta variety. You can buy this in any American grocery store. This is a really quick snack or even a full meal.

Ingredients:

Serves 4-5

Spaghetti Pasta  - 1 pack or 16 oz
Carrots - 1 Cup, Julienned
Capsicum - 1 Cup, Julienned
Cabbage - 1 Cup, Julienned
Spring Onion - 1 Bunch
Soya Sauce - 1 tbsp
Schezwan Sauce - 1 tbsp (optional)
Red Chili Sauce - per taste
Vinegar - 4 tsp
Salt - per taste
Oil - 4-5 tbsp

Method:

1. Bring 4-6 quarts of water to a boil. Add salt to taste, if desired.

2. Add the spaghetti to the boiling water. Cook for about 6 minutes of till the noodles cook.

3. Once the spaghetti  cooks, drain out the excess water and rinse it again with the cold water. This prevents sticking of the noodles to each other.

4. Heat oil in a wok or in a shallow pan. Saute carrots, capsicums and cabbage in order. Keep them a little crunchy and do not overcook.

5. Add soya sauce, red chili sauce. Mix schezwan sauce with the vinegar and add this to the veggies. Add salt. Mix well.

6. Now add the noodles and quickly mix everything.

7. Adjust the sauces and salt and sprinkle the chopped green onion . Use 2 forks if you don't have proper tools. Mix and serve.

Tips:

• Schezwan sauce is optional. It is not present in authentic Hakka Noodles.
• Use any other noodles instead  of Spaghetti.