Vegetable Hakka Noodles
Ingredients
- 150 gm hakka noodles
- 2 tbsp olive oil
- ¼ cup spring onion white part, chopped
- 1 tbsp finely chopped garlic
- ½ tbsp finely chopped ginger
- 1 small carrot cut into matchsticks
- 1 small green capsicum cut into strips
- 5-6 green beans sliced thinly
- 1 cup shredded cabbage
- 2 tsp soy sauce
- 1 tsp green chilly sauce
- 1 tsp pepper powder
- ½ tsp sugar
- ¼ cup spring onion green part, chopped
- 1 tsp white vinegar
- Salt to taste
Instructions
- Cook the noodles according to the instructions in the packet. Drain and wash in cold water. Drain well and spread on a plate. Drizzle 1 tsp oil.
- Heat a large wok in medium-high heat and add garlic, ginger and white part of spring onion. Fry for a minute.
- Add the carrot, beans and fry for a minute. Then add cabbage, capsicum and fry for 2-3 minutes.
- Add the soy sauce, green chilly sauce, pepper powder, sugar, salt. Cook for 1 minute.
- Add the noodles and toss well. Cook for 2 minutes and add the green part of spring onion and white vinegar.
Notes
- Make sure the veggies are not overcooked and retain their crunchiness.
- Adjust the green chilly sauce and pepper powder according to you spice preference.