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Updated: November 27, 2009 20:19 IST

Zed Hakka noodles

Chef Shekar
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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.

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