Roadside Hakka Noodles

Ingredients

• 2 quarts water
• 2 (2.46-ounce) packages instant noodles (such as Maggi Masala), seasoning packets set aside separately
• 3 tablespoons neutral cooking oil (such as grapeseed)
• 8 fresh curry leaves (optional)
• 1/2 small red onion, thinly sliced (about 1/2 cup)
• 1 small red or green bell pepper, thinly sliced (about 1 cup)
• 1 carrot, thinly sliced (about 2/3 cup)
• 1 fresh Thai chile or serrano chile, finely chopped (about 1 teaspoon)
• 3 tablespoons lower-sodium soy sauce
• 2 tablespoons chile-­garlic sauce (such as Huy Fong)
• 1 teaspoon rice vinegar
• 1/4 teaspoon granulated sugar
• Kosher salt, to taste
• Scallions, for garnish

Steps

1. Bring 2 quarts water and 1 instant noodle seasoning packet to a boil in a large pot over high. Break noodle blocks into 3 or 4 pieces each; add to boiling water in pot. Cook noodles for 2 minutes. Drain noodles. Discard cooking liquid; set noodles aside.
2. Heat oil in a wok or large skillet over medium-high. Add curry leaves (if using) and onion; cook, stirring constantly, until onion is translucent, about 1 minute. Add bell pepper, carrot, chile, and remaining instant noodle seasoning packet; cook, stirring often, until vegetables are crisp-tender, 3 to 4 minutes. (Do not overcook.)
3. Whisk together soy sauce, chile-­garlic sauce, vinegar, and sugar in a small bowl; add to wok, tossing to coat vegetables. Add cooked noodles; cook, tossing constantly, until evenly coated and heated through, about 1 minute. Season with salt to taste. Transfer noodles to a bowl, and garnish with scallions.