Vegetable Noodles

• 1 packet hakka noodles
• 4 tbsp olive oil
• 3/4 cup shredded cabbage
• 1 large sized sliced carrots
• 1/2 cup sliced capsicum
• 1/2 cup chopped spring onions
• 5 to 8 tbsp schezuan sauce
• salt to taste

1. Boil 8 cup of water in a large pan, let the water bubble.
2. Add the noodles and boil them for only 2 minutes.
3. The noodles are cooked aldent(aldent: means partially cooking noodles or leaving it slightly "kachcha").
4. Drain the noodles and spread on a flat surface and toss in 1 tsp of oil on the noodles to prevent sticking.
5. Heat oil in a frying pan on a high flame.
6. Add vegetables and stir-fry for 3 minutes on a medium flame.
7. Add the schezuan sauce, salt and noodles, mix well and cook for 2 minutes.
8. Serve hot and garnish with spring onions.

Same procedure can be used for vegetable hakka noodles. In vegetable hakka noodles instead of "schezuan sauce" use "green chilli sauce".

Noodles With Stir-Fried Tofu and Broccoli

• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1/4 cup dry sherry (see Note) or rice wine
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons cornstarch, divided
• 2 tablespoons plus 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper, or more to taste
• 1 14-ounce package extra-firm water-packed tofu, drained
• 1/4 teaspoon salt
• 2 tablespoons canola oil, divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 6 cups broccoli florets
• 3 tablespoons water

1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.