Ingredients

• 1 packet thin noodles
• 1 cup - finely chopped cabbage
• 2 carrots (cut into thin strips)
• 1 capsicum (cut into thin strips)
• 6 to 8 cloves garlic (finely chopped)
• 2 to 3 spring onions (finely sliced)
• 1 tbsp - soya sauce
• 2 tbsp - vinegar
• ½ tsp - chilli sauce
• ½ tsp - aji-no-motto powder
• salt to taste
• ½ tsp - pepper powder
• 6 tbsp - oil
• ½ cup - boiled chicken pieces/ prawns

How to Make Haka Noodles

• Boil the noodles in sufficient water with little salt and 1 tbsp oil till done.
• Drain out the water completely.
• Pour some cold water (room temperature) on the noodles so that they do not stick.
• Heat oil in a non-stick kadai.
• Add garlic. Saute for a minute.
• Add the onions. Saute for 2 to 3 minutes.
• Add the carrots and cabbage and saute till the vegetables are done but crunchy.
• Add the capsicums, boiled chicken pieces/ prawns. Saute for few seconds.
• Add the kept aside noodles.
• Add soya sauce, vinegar, salt, pepper, aji-no-motto and chilli sauce.
• Mix gently. Simmer for five minutes. Serve hot.