Muttai Noodles

Instructions

1. 1

   Prepare the Noodles & Sauce: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the hakka noodles. Cook for 5-7 minutes or until al dente (cooked but still firm). Drain immediately, rinse under cold running water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside. In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, and black pepper powder. Set this sauce mixture aside.

2. 2

   Sauté Aromatics & Vegetables: Heat the remaining vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering, add the ginger-garlic paste and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and stir-fry for 2 minutes until they become translucent.

3. 3

   Stir-fry Hard Vegetables: Add the julienned carrots and sliced capsicum to the wok. Continue to stir-fry on high heat for 2-3 minutes. You want them to be tender yet crisp.

4. 4

   Cook Eggs & Cabbage: Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space. Scramble them for 1-2 minutes until just cooked. Now, add the shredded cabbage and mix everything (eggs and all vegetables) together. Stir-fry for another minute.

5. 5

   Combine & Finish: Add the cooked noodles to the wok. Pour the prepared sauce mixture over the noodles. Using two spatulas or tongs, toss everything vigorously for 2-3 minutes on high heat, ensuring the noodles and vegetables are evenly coated with the sauce. Taste and add the remaining 1/2 tsp salt if needed.

6. 6

   Garnish & Serve: Turn off the heat. Garnish with freshly chopped spring onion greens, give it a final toss, and serve immediately while hot.