Triple Schezwan Rice

Prepare the Hakka Noodles

• Wipe the wok clean and heat another 2 tbsp of oil over high heat.
• Add 1 tbsp chopped garlic and 1 tsp chopped ginger. Sauté for 20-30 seconds.
• Add 1 cup of julienned vegetables (carrot, bell pepper, cabbage). Stir-fry for 1-2 minutes until slightly softened.
• Add the boiled noodles, 1 tbsp soy sauce, 1 tsp rice vinegar, 0.5 tsp salt, and 0.25 tsp black pepper.
• Using tongs, gently toss the noodles for 1-2 minutes to combine everything without breaking them. Transfer to another bowl and set aside.

Prepare the Schezwan Gravy

• In the same wok or a separate saucepan, heat the remaining 2 tbsp of oil over medium-high heat.
• Add 1 tbsp chopped garlic and 1 tsp chopped ginger. Sauté for 30 seconds.
• Add the diced onion and 0.5 cup of diced vegetables (carrot, bell pepper). Cook for 2-3 minutes until the onion becomes translucent.
• Stir in 3 tbsp Schezwan sauce, 1 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tsp rice vinegar, 0.5 tsp sugar, 0.25 tsp salt, and 0.25 tsp black pepper. Cook for 1 minute.
• Pour in 1.5 cups of vegetable broth or water and bring the mixture to a simmer.
• In a small bowl, mix 1 tbsp cornstarch with 2 tbsp of water to create a smooth slurry. Slowly pour the slurry into the simmering gravy while stirring continuously to prevent lumps. Cook for another 1-2 minutes until the gravy thickens and becomes glossy. Turn off the heat.

Assemble and Serve

• On a serving plate or in a bowl, create a base layer with the Schezwan fried rice.
• Carefully place a layer of the Hakka noodles on top of the rice.
• Pour a generous amount of the hot Schezwan gravy over the rice and noodles.
• Garnish with a handful of crispy fried noodles and a sprinkle of chopped spring onion greens.
• Serve immediately while all components are hot.