Vegetables in Black Bean Sauce with Vegetable Hakka Noodles

Ingredients

• 200 g hakka noodles (or any other wheat noodles)
• 2 l water (for boiling noodles)
• 0.5 tsp salt (for sauce, or to taste)
• 1 tbsp oil (for tossing cooked noodles)
• 3 tbsp sesame oil (or any neutral vegetable oil)
• 6 cloves garlic (finely minced)
• 1 inch ginger (finely minced)
• 2 pcs green chili (slit lengthwise)
• 1 pcs onion (medium, thinly sliced)
• 1 pcs carrot (medium, julienned)
• 1 pcs capsicum (medium, any color, julienned)
• 1.5 cup cabbage (shredded)
• 0.25 cup spring onion greens (chopped, for garnish)
• 2 tbsp soy sauce (naturally brewed)
• 1 tbsp red chili sauce (like Sriracha)
• 1 tbsp white vinegar
• 0.5 tsp white pepper powder
• 0.5 tsp sugar (to balance flavors)

Instructions

1. 1

   Bring 2 liters of water to a rolling boil in a large pot and add 1 tsp of salt. Add the Hakka noodles and cook according to package directions (usually 3-5 minutes) until al dente. Drain immediately in a colander, rinse with cold water to stop cooking, and toss with 1 tbsp of oil to prevent sticking. Set aside.

2. 2

   In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, white pepper powder, 0.5 tsp salt, and sugar until well combined. Set aside.

3. 3

   Heat sesame oil in a large wok or pan over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the sliced onions and sauté for 1 minute until slightly translucent. Add the julienned carrots and capsicum and stir-fry for 2 minutes. Finally, add the shredded cabbage and stir-fry for another minute until the vegetables are cooked but still crisp.

4. 4

   Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over them. Using two spatulas or tongs, gently toss everything on high heat for 1-2 minutes until well-coated. Add most of the chopped spring onion greens and give it a final toss.

5. 5

   Transfer the noodles to a serving platter, garnish with the remaining spring onion greens, and serve immediately while hot.