Mexican Tomato and Bean Hakka Noodles

by Foodie 1994

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A quick, tangy, delicious version of hakka noodles. Can be made with any noodles. A favorite at parties and the kids love it.

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Mexican Tomato and Bean Hakka Noodles recipe - How to make Mexican Tomato and Bean Hakka Noodles

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Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins 4Makes 4 to 5 bowls
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Ingredients

300 gms hakka noodles
1 cup blanched and sliced carrots
100 gms blanched and sliced french beans
4 to 5 chopped spring onions with greens
4 to 5 chopped garlic (lehsun) cloves (laung / lavang)
1 tsp chopped ginger (adrak)
1 slit green chilli
1 cup tomato puree
3 tbsp baked beans
5 tbsp tomato ketchup
1 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
1 tbsp of pizza sauce (optional)
1 tsp chilli powder
1 tsp freshly ground black pepper (kalimirch) powder
3 tbsp grated processed cheese
1 tbsp butter
1 tsp oil
salt taste
water as required for boiling

Method

Boil 4 cups water in a deep pan and bring it to a boil.
Add the noodles as soon as the water starts boiling along with the oil.
Keep stirring until the noodles are cooked and make sure they dont get too soggy.
Let them cool and then drain the excess water.
In a pan, heat the butter, add the ginger, garlic and chilli.
Add the spring onions and their leaves and a little bit of salt and saute until golden brown.
Add the par-boiled carrots and french beans.
Add the tomato puree and mix well.
Add the boiled baked beans and the tomato ketchup and stir.
Add the chilli powder, herbs, pepper, salt, pizza sauce and mix well.
Now slowly, add the boiled noodles and fold them in softly.
Garnish with grated cheese and serve warm.

This recipe was contributed by Foodie 1994 on 02 Dec 2013
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