Name: Vegetable Hakka Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 200 g hakka noodles (or any other wheat noodles); 2 l water (for boiling noodles); 0.5 tsp salt (for sauce, or to taste); 1 tbsp oil (for tossing cooked noodles); 3 tbsp sesame oil (or any neutral vegetable oil); 6 cloves garlic (finely minced); 1 inch ginger (finely minced); 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, thinly sliced); 1 pcs carrot (medium, julienned); 1 pcs capsicum (medium, any color, julienned); 1.5 cup cabbage (shredded); 0.25 cup spring onion greens (chopped, for garnish); 2 tbsp soy sauce (naturally brewed); 1 tbsp red chili sauce (like Sriracha); 1 tbsp white vinegar; 0.5 tsp white pepper powder; 0.5 tsp sugar (to balance flavors)

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