Metroplus » Food

Updated: November 27, 2009 20:19 IST

Zed Hakka noodles

Chef Shekar
print   ·   T  T  
The lung-fung noodle bowl served at The 19th
The lung-fung noodle bowl served at The 19th

Veg Lung Style


Baby Corn: 2 Pieces

Red and Yellow Pepper ( chopped): 100gms

Chinese Cabbage: 25 gms

Beans: 50 gms

Mushroom: 3 Pieces

Spinach: 3 to 4 Pieces

Chopped Garlic: 50 gms

Oil: 30 gms

Salt: 5 gms

Sugar: 2 gms

Pepper: 2 gms

Maggi Sear Sauce: 2 drops

Glass Noodles: 30 gms


Heat oil in a wok and add the chopped garlic.

Saute it until the garlic turns brown. Add ingredients one by one leaving the spinach to be added last. Add the starch water and let it boil for about 5-7 minutes. Add the drop of sear sauce.

Zed Hakka Noodles


Spinach Paste: 2 spoons

Garlic Paste: 1/2 spoon

Green Chily Paste: 1/2 spoon

Salt: 2 gms

Pepper: 1 gm

Sugar: 1/2 spoon

Boiled Noodles: 200 gms


In a wok boil the noodles along with the garlic for 5 minutes. Add Spinach paste to it. Add all other ingredients to it.

Heat it for 2 to 3 minutes.

More In: Food | Metroplus

The versatile poha adapts itself to a South Indian favourite- vadai »

The seeds and leaves of this Mediterranean native are part of our cuisine for good reason. »

Six simple steps to a crunchy, yet chewy, rich cookie. »

A sour and spicy affair from the stable of South Indian cuisine »

Latest in this section



Recent Article in Food

Sweets for Deepavali festival being displayed at Shivanjali Sweets Photo: M. Periasamy

Served with grace

In its 25th year, Annalakshmi reaffirms its commitment to serve food with love »