Hakka Noodles
INGREDIENTS FOR 4 SERVINGS-
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600 grams noodles I used Ching Hakka Noodles
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2 tablespoon sesame oil
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2 tablespoon vegetable oil
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4 teaspoons minced garlic
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2 teaspoon minced ginger
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2 green chili sliced
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2 stalk celery chopped
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2 medium red onion 100 grams, sliced
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2 large carrot 100 grams, sliced
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2 large red pepper 200 grams, sliced, can use mix of green and red
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6 stalks green onion chopped + more to garnish
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5 tablespoons soy sauce
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2 tablespoon rice vinegar or white vinegar
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2 teapoon hot sauce like sriracha
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1 teaspoon sugar optional
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0.5 teaspoon black pepper powder
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1 teaspoon salt or to taste
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pinch white pepper powder
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2 teaspoon chili oil optional
LET'S MAKE IT! -
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Chop all the veggies before you start making the noodles.
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Boil the noodles according to instructions on the package. I was supposed to cook my noodles for 2 minutes only.
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Drain the noodles and wash under cold running water, this stops the cooking process. Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.
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In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.
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Saute for few seconds until the ginger garlic starts to change color.
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Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.
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Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.
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Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
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Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.
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Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.
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As a final touch, stir in a teaspoon of chili oil. This is totally optional. Toss the noodles well and garnish with more spring onion greens.
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Serve hakka noodles as such or with your favorite Indo chinese dishes! I love mine with chili chicken.