Veg hakka noodles

Ingredients:
Cabbage: 1 cup
Capsicum: 1 cup
Onion: 1 medium
Spring onion: 2
Carrot: 1 medium
Hakka noodles: 1 pack
Green chili sauce: 2 table spn
Dark soya sauce: 2 table spn
Ajinomoto: pinch
Oil: 2-3 table spn
Salt to taste
Preparation:
Vegetables:
Wash cabbage, capsicum and carrot. Wash spring onions nicely in between the green part. Peel onion.

Fine chop vegetables into thin slices and keep them apart.
Chinese vegetables are cooked till they are soft and still crunchy. Cooking on high flame helps to prevent water coming out from vegetable are capsicum and it keep them dry.

Add ajinomoto if you feel safe to use it. Kids under 2 and pregnant women should prevent the use of ajinomoto for scientific reasons. Consult your doctor about this if you are in doubt.

Heat the wok on high flame. Add 2 table spoons of oil in wok and once the oil is heated add pinch of ajinomoto.

Add onions and onion part of spring onion. Stir till onions are translucent.
Add carrot and stir for 1 minute. Add capsicum and stir for another minute or two. Finally add cabbage and add salt to taste. Stir well for another minute.
Remove vegetable from the wok as we don't want the heat to cook them further. Add them on to a plate.
Noodles:
Break noodles into small parts.
Take large vessel and pour 3 times of water and bring it to boil. Add salt to taste if the noodles are salt less.
Add noodles in boiling water and add little bit oil and stir occasionally.
Cook until noodles are soft. Drain the water and add 1 table spoon of oil and toss a little in the drainer itself so noodles don't stick to each other.
Do not let noodle stay in hot water. Remove it from there as soon as possible. As noodles will start sticking to each other.

Mix noodles and vegetables:
Heat wok on medium flame and add noodles, vegetables, chili sauce, soya sauce and green part of spring onions.
Stir gently using two spatula in each hand.

When the noodles are mixed. Have a taste and if you want to add any sauces or salt do it while noodles are still hot.

Serve hot. I do like to add little bit of tomato catch up :). These are my favorite.