Hakka Noodles

Ingredients

• Hakka Noodles : 1 pack
• Baby Carrots : 5 into juliennes
• Bell Peppers (Green) : 1 (thin vertical slices)
• Cabbage : 1 cup
• Garlic : 4 cloves chopped fine (or 1 tablespoon)
• Spring Onion Bulb : 1 bulb cut into long slices
• Spring Onion Shoots : 1/4th cup
• Sugar : 1 teaspoon
• Black Pepper : 1/4 teaspoon
• Soy Sauce 1 Tablespoon
• Lao Gan Ma (chilly oil) : 1 Tablespoon
• Vinegar : 1 teaspoon

Instructions

Cooking Noodles

1. To a vessel with boiling water add 1 tablespoon of oil
2. Add 1 pack of noodles (see picture below) and cook it just enough to make them split apart. We will saute them much more later (noodles should be al dente at this stage)
3. Then strain the noodles to remove out the water. Rinse the noodles with cold water immediately after

Saute Noodles

1. Add 1 tablespoon of oil in a pan and heat
2. Add spring onion and garlic and saute for a couple of minutes
3. Add the onion shoots, cabbage, carrots, and bell peppers and 1 teaspoon of sugar
4. Saute for 2-3 minutes
5. Add the noodles, salt, black pepper powder, 1 tablespoon chilly oil, and 1 tablespoon soy sauce (optional onion shoots for garnish)
6. Mix well and saute for 4 minutes
7. Finally, add 1 teaspoon of vinegar

Tips

• The soy sauce needs to hit the hot oil pan first. So make space by pushing the veggies to the side and exposing the steel below. Add small quantities to ensure it sizzles out well.