Chilli Garlic Vegetable Noodles

Instructions

1. 1

   Cook the Noodles

   • Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt.
   • Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Avoid overcooking.
   • Drain the noodles immediately in a colander and rinse thoroughly with cold running water. This stops the cooking process and removes excess starch.
   • Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2. 2

   Prepare the Stir-Fry Sauce

   • In a small bowl, whisk together the light soy sauce, sriracha sauce, rice vinegar, sugar, and black pepper.
   • Set the sauce aside. Ensure all your vegetables are chopped and ready, as the stir-frying process is very fast.
3. 3

   Stir-Fry Aromatics and Vegetables

   • Heat the remaining vegetable oil (2 tbsp + 2 tsp) in a large wok or skillet over high heat until it shimmers.
   • Add the finely chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
   • Add the sliced onions and stir-fry for 1 minute until they become translucent.
   • Toss in the julienned carrots and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are crisp-tender.
   • Finally, add the shredded cabbage and stir-fry for another minute until it just begins to wilt.
4. 4

   Combine and Finish

   • Add the cooked noodles to the wok with the vegetables.
   • Pour the prepared sauce mixture over everything.
   • Using two spatulas or tongs, toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
   • Taste and adjust seasoning if necessary. You can add a pinch more salt or soy sauce if needed.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped spring onion greens and give it a final toss.
   • Serve the Chilli Garlic Vegetable Noodles immediately for the best texture and flavor.