One heck of a Hakka
My Hakka noodle won’t. My Hakka noodle won’t. My Hakka noodle won’t unless it got spice hon’.
Ingredients
7
oz
thin noodles
or any other of your choice
tsp
Water for boiling the noodles + 1/2salt
1/2
tbsp
Oil
5
tbsp
Oil
2
garlic cloves
finely chopped
1-2
thai green chillies
slit open, seeded
1
cup
sliced onions
1/4
cup
scallions
white parts
1
cup
cabbage
finely shredded
1
medium
carrot
finely cut into spears
1/2
cup
bell peppers
1/4
cup
scallions
green parts
salt to taste
For the sauce
1/2
tbsp
tomato paste
or puree
1-1.5
tbsp
dark soy sauce
2
cloves
garlic
minced
1.5
tbsp
white vinegar
1/4
tsp
red chilli flakes
1/4
tsp
black pepper powder
1
tsp
pure sesame oil
Instructions
In a bowl, mix together the ingredients listed under the sauce and set aside for 15 minutes.
Meanwhile, cook the noodles in salted water as per package instructions.
Drain the noodles, rinse under cold water and rub with 1/2 tbsp oil.Set aside to cool down.
In a wok, heat up the oil on medium – high.
Mince garlic, and green chillies together. Add to the oil and let cook for 5-8 seconds till you smell the aroma.
Add the sliced onions, scallions (white parts) and green chillies to the wok and continue cooking till onions start to turn light brown on the edges.
Add the sauce mix prepared above to the wok and cook on high for 2-4 minutes till the mixture thickens and gets shiny.
Next, add the cabbage, carrots, bell peppers to the wok and saute for 1 minute.
Add boiled noodles along with green parts of the scallions.
Toss everything together and serve.