Recipes
The one Hakka Noodle Recipe that will change Hakka as you know it.
Servings |
MetricUS Imperial
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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
Ingredients
For the sauce
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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.