💛 Ingredients 💛
1 large zucchini, cut in noodles shape
1/2 cup cabbage, thin long sliced
1 small capsicum, thin long sliced
1 small carrot, thin long sliced
1 teaspoon ginger paste
1 green chili, slit in half
3 tablespoons oil
Salt to taste ( or if needed)
1/4 teaspoon pepper powder
1 tablespoon soy sauce
1 teaspoon ketchup
1 teaspoon chili sauce
💚 Instructions 💚
In a wok, heat oil.
Add ginger paste and mix.
Add carrot, capsicum, and cabbage.
Saute on a high flame for 2 minutes.
Add zoodles, and cook for few minutes.
Add soy sauce, chili sauce, ketchup and pepper powder.
Cook on a high flame.
Add salt if needed.
Sprinkle zucchini slices lightly with salt and let sit for 10 minutes. This will draw some of the moisture out of the zucchini and help prevent the zoodles from being watery.
After that blot excess moisture with a paper towel.
Don't overcook Hakka Zoodles.