Vegetable Hakka Noodles

Ingredients

For Cooking Noodles

• 1 packet (140 g) Ching's hakka noodles (note#1)
• ¼ teaspoon salt
• 2 teaspoon oil to rub the noodles after cooking
• boiling water for cooking the noodles

For The Stir Fry Sauce

• 1 tablespoon dark soy sauce
• 1.5 tablespoon red chilli sauce or sriracha, adjust to taste
• ½ tablespoon tomato ketchup
• ½ tablespoon vinegar (I use rice vinegar) adjust to taste (note
• ¼ teaspoon black pepper powder
• 1 teaspoon chilli oil optional
• ½ teaspoon toasted sesame oil optional (it has a strong flavor, reduce to ¼ teaspoon or skip if desired)
• ½ teaspoon salt adjust to taste, add at the very end after tasting

To Stir Fry Veg Hakka Noodles

• 2-3 tablespoon cooking oil any neutral oil
• 1.5 tablespoon garlic finely chopped
• 2 tablespoon white scallion parts
• ½ tablespoon cilantro stems finely chopped
• 3 indian green chillies (super hot!, sub with thai chillies)finely chopped, these bring the main heat, adjust quantity as needed
• 1 teaspoon ginger finely chopped
• ½ cup green cabbage finely shredded
• 1 medium carrot julienned
• ¾ cup bell peppers thinly sliced (I used a mix of colors)
• 8-10 florets broccoli optional (cut small)

To Garnish

• 1 tablespoon fresh cilantro leaves chopped
• 2 tablespoon green scallion parts chopped, to garnish

Steps

Cook The Noodles

1. Bring a large pot of salted water to the boil and cook the noodles as directed on the package. As soon as they are just done, drain immediately and rinse under cold running water to stop further cooking and keep them from clumping.
2. Drizzle about half a tablespoon oil over the noodles and gently rub or toss to coat them. Spread them on a baking sheet or plate and leave to cool while preparing the stir-fry ingredients.

Mix The Stir Fry Sauce

1. Combine all the sauce-section ingredients except salt in a bowl. Taste briefly and adjust salt and any other condiment if needed; the sauce should now be bold, sharp, salty and spicy.
2. Leave the sauce aside for about 15 minutes to let the flavors combine. You can prepare the vegetables while the sauce and noodles rest.

Stir Fry The Noodles

1. Arrange all ingredients near the stove before starting the stir-fry. Heat the wok over high heat until hot.
2. Add the oil and heat for a few seconds, then quickly add garlic, ginger, white scallion parts, chopped cilantro stems and green chillies. Stir for about 5 to 8 seconds, until aromatic, without letting them brown.
3. Add the chopped cabbage, carrots, broccoli and bell peppers. Stir-fry for just 1 to 1.5 minutes, letting them begin to sweat very slightly while retaining their bright colors and natural crunch; do not overcook.
4. Put the boiled noodles in the wok and pour the reserved sauce all over their top. Gently but thoroughly toss with tongs or two forks so the noodles are evenly coated and the vegetables mixed through.
5. Stir-fry over high heat for 1-2 minutes. Avoid prolonged cooking once the sauce is added, or it will lose its punch. Sprinkle on chopped green scallions and cilantro, then serve. Refer to note# for serving suggestions.