Zucchini Hakka Noodles by Anjana Devasahayam ; Guest Post Series

I hope you all enjoyed Ansu's Irish Soda Bread last week.

My guest this week is an accomplished blogger, Anjana Devasahayam who has done me the honor of writing a guest post. Her blog is both a visual and gastronomical treat with a myriad of recipes and the picture perfect photography. Anjana started her blog, At The Corner Of Happy & Harried in 2013 as a sort of keepsake where she would record her recipes, some crafts and DIY projects. Over time, it has evolved into a food-only blog, where she shares her family's favorite recipes. Some are heirloom recipes, some are her take on world classics and some are her very own creations. She lives in the US with her family.

She loves cooking and eating delicious and wholesome food made with fresh ingredients. Today, she has brought us a quick and easy, healthy version of our favorite greasy Chinese Hakka Noodles. She has transformed it by the addition of fresh, summer vegetables!

Hope you guys like her recipe today.

Please visit her blog for more temptingly delicious recipes and follow her on Facebook | Instagram | Pinterest | Twitter | Google+

Our family loves variety in food. We also love eating out, which is not always a good thing. So I try to cook healthy alternatives that will satisfy our craving, that is easy to make and delicious. This recipe is my take on the favorite Hakka Noodles made by adding our favorite summer vegetable, zucchini and some green peas. You too can enjoy takeout-style stir-fried Chinese Hakka noodles made healthier by adding your favorite vegetables.

Prep time: 10 min, Cook time: 10 min, Serves: 3-4

Ingredients:

Noodles – 200 gm (wheat, rice or egg noodles)
Oil – 1 tbsp
Dried red chilies – 3
Scallions – 3 stalks, trimmed and chopped
Garlic – 2 tbsp, minced
Zucchini – 1 medium-sized, thinly sliced
Salt – a pinch
Fresh green peas – 1/2 cup
Low-sodium soy sauce – 4 tbsp
Rice vinegar – 1tbsp
Chili sauce – 2 tbsp
Sugar – a pinch
Black pepper powder – 1/2 tsp
White sesame seeds – 2 tsp, to garnish

Method:

Prepare noodles as per package instructions. Drain and set aside.
Heat oil in a large skillet on medium heat. Add dried red chilies, garlic and white parts of scallions. Saute till garlic is soft and fragrant.
Add zucchini slices, sprinkle a pinch of salt over them and saute till lightly browned on both sides. Add fresh green peas and saute for a few seconds.
Add soy sauce, rice vinegar, chili sauce, sugar and black pepper powder. Stir for a few seconds on high heat to coat the vegetables with the sauce.
Tip in the cooked noodles and toss to combine.
Garnish with the reserved green parts of scallions and white sesame seeds. Serve hot.