Vegetable Hakka Noodles

Ingredients

• 6 to 7 oz Hakka noodles, or ramen or soba, use gluten-free, if needed
• 2 teaspoons oil
• 1 small onion, thinly sliced
• 4 cloves of garlic, finely chopped
• 1 inch ginger, finely chopped
• 1/2 red bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1 cup packed thinly sliced cabbage
• 1/2 cup thinly sliced or julienned carrots
• 1 tablespoon soy sauce, or tamari or coconut aminos for soy-free
• 1 teaspoon rice vinegar
• 2 teaspoons sambal oelek, or more, to taste. Or use sriracha or other chile garlic sauce of choice.
• 1 tablespoon water
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• green onion, for garnish

Steps

1. Prepare the noodles as directed on the package. Drain, rinse in cold water, and set aside.
2. Warm oil in a large skillet or wok over medium high heat. Once hot, add onions, garlic, and ginger. Mix and cook until translucent, 1-2 minutes. Add the remaining vegetables and a pinch of salt and cook for 2 minutes, until golden at some edges.
3. Meanwhile, combine soy sauce, vinegar, chili sauce, and water in a bowl. Mix into the skillet, add the cooked noodles, and toss thoroughly. Add salt and pepper generously and mix, then taste and adjust salt, heat, and black pepper. Cover and cook for a minute. Garnish with green onions and serve.