Veg Hakka Noodles with Schezwan Sauce

Instructions

1. 1

   Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.

2. 2

   In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.

3. 3

   Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.

4. 4

   Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.

5. 5

   Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.