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A classic Indo-Chinese street food favorite! Quick stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
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.
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.
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.
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.
Transfer the noodles to a serving platter, garnish with the remaining spring onion greens, and serve immediately while hot.
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A classic Indo-Chinese street food favorite! Quick stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 373.74 calories per serving with 9.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
This recipe is naturally vegan. Just ensure the noodles and sauces used do not contain any animal-derived ingredients like egg.
Add 200g of pan-fried firm tofu or paneer for a protein boost. Add it along with the cooked noodles in the final step.
Use gluten-free rice noodles instead of wheat-based Hakka noodles. Ensure your soy sauce is a gluten-free variety, like tamari.
Omit the green chilies and red chili sauce to make it non-spicy. You can add a teaspoon of ketchup for a slightly sweeter flavor that kids often enjoy.