Hakka Noodles Recipe

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Boil 8 cups of water in a large pot until it reaches a rapid boil. Add the noodles and cook until al dente, following the package time.
2. Drain the noodles into a colander and rinse under running water to remove excess starch. Add 1/4 tablespoon oil and toss well so they don't stick.
3. In a small bowl, mix the soy sauce, hot sauce, rice vinegar and chilli oil if using. Set aside.
4. Heat a wok on high, add oil and swirl to coat the surface.
5. Add the garlic and ginger, if using, and fry for 30 seconds. Then add the white parts of the spring onions, the sliced onion and the green chilli, and fry for about a minute until the onion turns transparent.
6. Add the carrots, bell pepper and cabbage and stir-fry for 1 to 2 minutes, until partly cooked but still crisp.
7. Add the noodles and salt, pour the prepared sauce over everything, and toss well. Stir-fry for about 1 to 2 minutes.
8. Taste and adjust with more salt or sauce if needed. Add the pepper and the green parts of the spring onions.
9. Serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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