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Chinese Cuisine is one of the favorite cuisines enjoyed by my entire family. In India, this Cuisine has taken place in all homes and is frequently cooked in every kitchen. The method of making Chinese recipes in India is slightly different as we don’t use exactly use the same sauces.

Few Chinese sauces like Oyster sauce, Teriyaki sauce are not so much used in Indian style Chinese cooking, and that is why in India this cuisine has a new name THE INDO-CHINESE CUISINE.
Noodles need no introduction as this is one universal food which is loved by every age group and is blindly adored by kids. You don’t even need to call your kids for dinner once they know that their mom is cooking Noodles. My small 2 year old toddler is a new noodle fan, and it is such a pleasure to see him picking each noodle string with his hand and then sucking it and pulling it in his little mouth. Oh..what a fun for him!!!

In this recipe of noodles, I have used a lot of garlic ( a lot) and for spice I have added, chilly garlic sauce and red chilly flakes ( of course not in the batch I made for my toddler 😀 ) along with the regular Chinese sauces.

INGREDIENTS
1 Hakka Noodles packet ( I used Ching’s hakka noodles)
Shredded cabbage-1 cup
Finely sliced green bell peppers-1 medium
Finely sliced onions- 1 big.
Finely sliced carrot strings- 1/2 cup.
Chopped garlic- 6-8 tbsp.( depending on your choice)
Sesame oil( recommended or any other Oil)- 4 tbsp.
Soy Sauce- 2 tbsp.
Chilly garlic sauce-2 tbsp.
sugar-1 tsp.
Vinegar-1 tsp.
salt to taste
Pepper powder- 2 tsp.
Chopped spring onions- 1 table spoon just to garnish.
Red chilly flakes- to garnish

METHOD
1.Heat 10 cups of water in a vessel and when it starts boiling add little salt and 2 tea spoon oil in it. Add the noodles and let them get cooked for 5-6 mins till done. Then drain the water and keep them under running cold water for some time. Drain them and keep them aside.
2.Heat a wok or non stick pan and add oil in it. Keep the heat on low flame and add the chopped garlic and sauté it on very low flame for 5 mins till it turns slightly brown in color. Take them out and set aside.
3.Now add onions in the same oil and stir fry them on a high flame. Stir fry cooking is always recommended on high flame. Sauté for a min and add chopped capsicum, carrots, and cabbage. Sauté them all on high flame for 2-3 mins.
4.Mix soya sauce, chili garlic sauce, sugar and vinegar in a bowl and mix well. Add this sauce in the wok and add the boiled noodles and mix them well with the vegetables. Add pepper powder and toss again for few seconds. Now mix the garlic with noodles.
5.Garnish with red chilly flakes, carrot slices and spring onion greens. Burnt garlic noodles are ready. Serve them hot.