Seafood Hakka Noodles

Ingredients
3 tsp oil
2 packs of hakka noodles

1 cup shrimp and/or crab meat 

1 tsp salt

1 tsp pepper

3 tbsp minced garlic
3 tbsp minced ginger
3 finely chopped green chilies
1 bunch scallions
1 cup finely sliced cabbage
1 cup finely sliced french beans
1 cup chopped carrots
1 cup baby corn
1 tsp white pepper
1 tbsp soya sauce
1 tbsp tomato ketchup
1 tbsp oil

Method
Heat water with salt and a tsp oil
Once it boils, add the noodles to it and cook for 3 mins
Drain out the excess water
Spread out the noodles on a plate, mix in 2 tsp oil and leave to cool.

Toss the cleaned and devined shrimp and/or the crab meat in salt & pepper and keep aside.

Chop the onions from the scallions
Slice the greens and save them for later.

In a wok, heat oil.
Add ginger, garlic, green chilis and fry well.
Add in the shrimp and/or crabmeat and saute till translucent
Add in the onions, little salt and fry till well browned.
Add all the vegetables except the greens from the scallion.
Fry well on medium heat.
Once the vegetables are partly cooked, add both the sauces and mix.
Add 1/4 cup water, mix and then add the cooked noodles
Close and keep for 1 min on low flame.
Open, add the white pepper, mix well and cook on high heat for 2 mins for the fried noodle effect.
Garnish with scallion greens.

Note: Skip the shrimp and crab meat for vegetarian version of the noodles