This is an extremely delayed post which was supposed to be for Radhika's blog hop Wednesdays. She was so understanding enough to let me me send in my entry a bit late. Thank you Radhika.
                For the month of June, I was paired with Nayna of simply.food. She has an awesome list of recipes from around the world which Im still exploring. I came across her version of Hakka Noodles which was even published in "Take  a Break Magazine" issue 6.


1 medium carrot
1 red onion
1/2 red capsicum
1/2 yellow capsicum
1 clove garlic
1 tbsp chilli garlic sauce
1 tbsp dark soya sauce
10 cashewnuts
210 grams instant noodles ( boil as per instructions on pack)

  • Peel and slice the carrot into thin long strips
  • slice the capsicums into thin long strips
  • Peel and slice the onion into thin long strips
  • peel and slice the garlic into thin slices
  • Heat oil in a wok and fry the cashewnuts until golden brown. Remove from oil and keep aside.
  • Add the garlic to the hot oil in the wok followed by the vegetables and stir fry for 3-4 mins until slightly brown but still crisp.
  • Add the noodles to the vegetables and stir fry for another 2-3 mins. Add the sauces.
  • Add salt and taste.
  • Toss until noodles is well seasoned with the vegetables and the sauces.
  • Transfer to a serving dish and garnish with fried cashew nuts.

  • The only changes I made was that I used instant noodles instead of egg noodles because I dint have the latter at home.
  • It tasted absolutely lovely, and the veggies were just cooked perfectly
  • easiest dish to cook on your lazy days. :) 
  • A big thumbs up!!!