Vegetable Hakka Noodles

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.