Serves 1
Directions
- 1Heat oil in a deep pan or wok. Add chopped onion and crushed ginger–garlic. Sauté till aromatic.
- 2Add tomato paste and chopped tomatoes. Cook till slightly mushy and oil starts separating.
- 3Add soy sauce, chilli sauce and barbecue sauce (if using). Mix well.
- 4Add all the vegetables and salt. Stir fry on high heat for 1–2 minutes.
- 5Pour in water or vegetable stock. Bring to a boil and simmer for 5–7 minutes.
- 6Finish with vinegar. Taste and adjust seasoning.
- 7Place boiled Hakka noodles in a bowl, pour hot thukpa soup over it, add toppings and a spoon of chutney.
Ingredients
- 1 tbsp oil
- 1 large onion, chopped
- 1 tbsp ginger–garlic, crushed
- 1–2 tbsp tomato paste
- 1 small tomato, chopped
- 1 tsp soy sauce
- 1–2 tsp chilli sauce
- 1/2 tsp barbecue sauce (optional)
- carrot, julienned
- beans, julienned
- cabbage, julienned
- capsicum, julienned
- to taste salt
- 3–4 cup water or vegetable stock
- 1 tsp vinegar
- 1 portion boiled hakka noodles
- chopped onion (optional)
- chopped coriander (optional)
- roasted peanuts (optional)
Equipment
deep panwok
Tips
- Use whatever vegetables you have.
- Adjust chilli sauce to your heat preference.
- You can use apple cider vinegar.
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