Haka Noodles

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 2 slices back bacon, sliced (optional)
• 1 teaspoon chili powder
• 4 -5 cloves garlic, minced
• 1/2 inch ginger, minced
• 1 green chili (deseeded and chopped) (optional)
• 200 g chicken, that is shredded
• 2 -3 spring onions, sliced
• 3 -4 tablespoons bean sprouts
• 2 tablespoons bamboo shoots, cubed
• 1 tablespoon mushroom, halved and sliced
• 1 red capsicum, julienned
• 1 medium carrot, julienned
• 50 g cabbage, sliced fine
• 2 tablespoons soya sauce
• 2 teaspoons vinegar
• 1 cup stock
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
• 1 -2 tablespoon cornflour, dissolved in a
• 1/2 cup water
• 100 g noodles
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 dried red chilies
• 2 teaspoons soya sauce
• 3 tablespoons oil

Recipe

• 1 boil the noodles in 5-6 cups of water with salt and a tsp of oil till slightly underdone.
• 2 drain immediately and run them under cold water.
• 3 stir in a little oil to keep them from sticking together.
• 4 they should be firm and each one separate.
• 5 keep aside even under refrigeration overnight if possible.
• 6 prepare the vegetables.
• 7 this is the time consuming part.
• 8 in a wok.
• 9 heat the oil on high to medium high saute the bacon.
• 10 add the chilli powder, ginger, garlic, green chilli.
• 11 add the chicken.
• 12 saute till they are light brown in colour.
• 13 (5 mins or so) add all the vegetables one by one in sequence and stir each time.
• 14 starting from onion to the cabbage.
• 15 now reduce the heat and add the ingredients from soya to the sugar.
• 16 bring to a boil.
• 17 now add the cornflour dissolved in the water to the boiling liquid.
• 18 cook till the sauce turns thick.
• 19 keep aside.
• 20 in a fry pan heat the remaining oil.
• 21 add the red chilli and chilli powder.
• 22 add soya and salt.
• 23 fry for 2 mins.
• 24 put the noodles in a large platter and pour the vegetable mixture over it to serve.