Hakka Noodles
Hakka Noodles are an adaptation of Indian and Chinese flavors. It is delicious for lunch or dinner and quickest week night meals. Pair it with some other Indo-Chinese dishes for an ultimate food coma.
Servings: 2 servings
Ingredients
- 1 pack of wheat noodles I use Ching’s brand 150 grms
- 2 tsp oil
- 2 tbsp neutral oil
- 2 large cloves garlic
- 1 tbsp red chili sauce
- 2 cups of finely julienned vegetables carrots cabbage, bell peppers, onions
- 2 tbsp dark soy sauce
- 1 tbsp distilled white vinegar
- ½ tsp sugar or honey
- 1/2 tsp black pepper
- Salt taste
- 4 scallions finely chopped green and whites separated
Instructions
- Bring a large pot of water to boil, add the noodles and cook them for approximately 3 minutes or until they are al dente or 80 % cooked. Drain the noodles in a colander, wash them under running cold water to avoid from cooking them further with residual heat. It also eliminates excessive starch. Toss the noodles with 2 tsp oil.
- Take a wok on medium to high heat. Once the wok is hot, add the oil, immediately followed by grated garlic, and followed by onions, bell peppers, carrots. Cook them evenly and add in the finely shredded cabbage too. Sauté everything for couple of minutes, we want to keep crunch in the vegetables.
- Add in the sauces along with black pepper, sugar, salt. Stir everything to combine.
- Immediately add the noodles and stir fry until everything is mixed well. Cook no longer than a minute. Garnish with green scallions.
Notes
Leftovers can stored in refrigerator an easily reheated.
The color of noodles in above pictures is due to use of purple cabbage. If you use green cabbage, it will be slightly different.
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