Veg Chowmein

Instructions

1. 1

   Boil and Prepare the Noodles

   • Bring a large pot of water to a rolling boil. Add a pinch of salt.
   • Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook them.
   • Drain the noodles immediately in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
   • Toss the drained noodles with 1 teaspoon of vegetable oil. This is a crucial step to prevent them from clumping together. Set aside.
2. 2

   Prepare the Stir-Fry Base

   • Place a wok or a large, heavy-bottomed pan over high heat. Add the remaining vegetable oil and let it get very hot until it shimmers.
   • Add the minced garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until they are fragrant.
   • Add the sliced onions and stir-fry for 1 minute until they turn translucent.
   • Add the julienned carrots and capsicum. Continue to stir-fry on high heat for 2 minutes. The vegetables should be tender yet crisp.
3. 3

   Combine and Finish the Chowmein

   • Add the shredded cabbage to the wok and stir-fry for another minute.
   • Now, add the cooked noodles to the wok along with the vegetables.
   • Pour the light soy sauce, red chili sauce, green chili sauce, and white vinegar over the noodles.
   • Sprinkle the salt and freshly ground black pepper.
   • Using two spatulas or tongs, toss everything together vigorously for 1-2 minutes on high heat. Ensure the noodles and vegetables are evenly coated with the sauces.
   • Taste and adjust the seasoning if necessary. You can add more soy sauce for saltiness or vinegar for tang.
4. 4

   Garnish and Serve

   • Turn off the heat. Garnish generously with chopped spring onion greens.
   • Serve the Veg Chowmein hot, straight from the wok.