Hakka Noodles

Ingredients
Boiled hakka noodles: 2 cups

Dried red chillies: 2-3

Chopped spring onion: 1 bunch

Chopped capsicum: 1 cup

Finely chopped garlic: 2-3 tsp

Vinegar: 1 tsp

Salt: To taste

Olive oil: 2 tsp

Method
Crush red chillies and garlic coarsely. Heat oil in a pan and add crushed chilli and garlic and sauté well. Add capsicum and fry till tender. Add spring onion and fry for 2-3 minutes. Add noodles, salt and vinegar and mix well. Heat for a minute and serve with schezwan sauce or manchurian gravy.

Schezwan Sauce

Ingredients
Sesame oil: ½ cup

Red chillies: 8

Finely chopped onion: 1

Finely chopped garlic: 2 tsp

Finely chopped ginger: 2 tsp

Chilli powder: 1 tsp

Corn flour: 4 tsp, mixed in a cup of water

Vinegar: 2 tsp

Soy sauce: 2 tsp

Chilli sauce: 2 tsp

Salt: 2 tsp

Method
Grind together the onions, garlic and ginger. Heat oil in a pan and add red chillies and sauté on high flame till they darken. Add the onions, garlic and ginger paste and stir fry over high heat till glossy. Add the corn flour mixture and bring to a boil. Lower the flame and add chilli powder, vinegar, soy sauce, chilli sauce and salt and mix well. Cook for another minute and transfer to a serving bowl.

Manchurian Sauce

I love Chinese food and once in a while I keep preparing them at home. Since most of the Chinese recipes use Manchurian Sauce or Schezwan Sauce, I prepare them fresh at home and store in an air tight container in the refrigerator. They are simple and easy to prepare. 

Ingredients

Corn flour: 6 tsp, mixed with 1 cup of water

Vinegar: 3-4 tsp

Salt: 3 tsp

Soy sauce: 3-4 tsp

Tomato puree: 1 cup

Ajinomoto: A pinch

Water: 2 cups

Method
Mix all the ingredients, bring to a boil and simmer for 5-6 minutes before transferring to a serving bowl.