Haka Noodles - cooking recipe

Ingredients

For the vegetables
2 tablespoons oil
2 slices back bacon, sliced (optional)
1 teaspoon chili powder
4 -5 cloves garlic, minced
1/2 inch ginger, minced
1 green chili (deseeded and chopped) (optional)
200 g chicken, that is shredded
2 -3 spring onions, sliced
3 -4 tablespoons bean sprouts
2 tablespoons bamboo shoots, cubed
1 tablespoon mushroom, halved and sliced
1 red capsicum, julienned
1 medium carrot, julienned
50 g cabbage, sliced fine
2 tablespoons soya sauce
2 teaspoons vinegar
1 cup stock
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 -2 tablespoon cornflour, dissolved in a
1/2 cup water
Noodles
100 g noodles
1/2 teaspoon chili powder
1/2 teaspoon salt
2 dried red chilies
2 teaspoons soya sauce
3 tablespoons oil

Preparation

Boil the noodles in 5-6 cups of water with salt and a tsp of oil till slightly underdone.
Drain immediately and run them under cold water.
Stir in a little oil to keep them from sticking together.
They should be firm and each one separate.
Keep aside even under refrigeration overnight if possible.
Prepare the vegetables.
THis is the time consuming part.
In a wok.
Heat the oil on high to medium high Saute the bacon.
Add the chilli powder, ginger, garlic, green chilli.
Add the chicken.
Saute till they are light brown in colour.
(5 mins or so) Add all the vegetables one by one in sequence and stir each time.
Starting from onion to the cabbage.
Now reduce the heat and add the ingredients from soya to the sugar.
Bring to a boil.
Now add the cornflour dissolved in the water to the boiling liquid.
Cook till the sauce turns thick.
Keep aside.
In a fry pan heat the remaining oil.
Add the red chilli and chilli powder.
Add soya and salt.
Fry for 2 mins.
Put the noodles in a large platter and pour the vegetable mixture over it to serve.