Hakka Noodles

Hakka Noodles

Ingredients

Noodles 2 packets 400 gm
Red chili flakes 1 tbsp
Onion 1 medium (thinly sliced)
Vinegar 2 tbsp
Soya sauce 2tbsp
Capsicum 1(thinly sliced)
Carrot 2 (peeled, matchsticks cut)
Beans 3 cups (cut diagonally)
Green onion 2 (chopped)
Salt as required
Oil as required
For Sauce:
Garlic 6-8 cloves
Ginger ¾ inch piece (grated)
Hot chili sauce 2 tbsp
Ketchup ¼ cup
White sesame seeds 3 tbsp




Cooking Directions

For sauce: Combine all ingredients of the sauce in a food processor till it is like paste; if it gets too dry, add a few teaspoons of water, but do not make it too runny. Keep aside.

Boil water, add noodles, some salt and 1 tbsp oil; cook until 90% noodles cooked.

Drain the noodles and run cold water on noodles.

Apply oil to prevent them from sticking to each other. Set aside.

Heat oil in a wok; add chili flakes stir and add the sliced onions.

Cook at high heat till the onions are transparent.

Add sauce along salt. Cook at high heat for about 3-4 minutes or till the raw taste of the garlic disappears.

Low down the heat; add the vinegar and the soy sauce. Stir until well combined.

Increase the heat to high and add the bell pepper, carrots, and beans and cook for only 2 minutes.

The vegetables should retain their color and crunch. Remove from the heat.

Add the noodles to the cooked ingredients and stir them in carefully till everything is well combined.

Mix in the shredded cabbage.

Keep wok on heat again and cook on high heat for about 3-4 minutes.

Remove from heat, spread chopped green onion and serve.