Schezwan Veggie Noodle Bowl

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, typically for 3-4 minutes.
   • Immediately drain the noodles in a colander and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
   • Toss the noodles with 1 teaspoon of sesame oil to prevent them from sticking. Set aside.
2. 2

   Prepare the Sauce and Vegetables

   • While the water is boiling, complete all your chopping: finely chop garlic and ginger, slit green chilies, slice onion and bell pepper, julienne the carrot, and shred the cabbage. Separate the white and green parts of the spring onions.
   • In a small bowl, whisk together the Schezwan sauce, soy sauce, rice vinegar, and sugar. This ensures the sauce is evenly mixed and ready to go.
3. 3

   Stir-fry the Aromatics and Vegetables

   • Place a wok or a large, heavy-bottomed skillet over high heat. Add the remaining sesame oil and heat until it shimmers.
   • Add the chopped garlic, ginger, green chilies, and the white parts of the spring onions. Stir-fry for 30-45 seconds until fragrant, being careful not to burn the garlic.
   • Add the sliced onion, julienned carrots, and sliced bell pepper. Stir-fry on high heat for 2-3 minutes. The vegetables should be vibrant and crisp-tender.
   • Add the shredded cabbage and stir-fry for another minute until it just begins to wilt.
4. 4

   Combine and Finish

   • Pour the prepared sauce mixture over the vegetables in the wok. Stir well and cook for about 1 minute until the sauce bubbles and thickens slightly.
   • Add the cooked noodles to the wok. Using a pair of tongs or two spatulas, toss everything together quickly but gently, lifting from the bottom to coat the noodles evenly with the sauce and vegetables.
   • Season with salt (if needed) and black pepper powder. Toss one final time to combine.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish generously with the green parts of the spring onions and toasted sesame seeds.
   • Serve immediately while hot for the best texture and flavor.