Vegetable Hakka Noodles
, 20 min, Serves 3
Stir-fried noodles with crisp vegetables in a savory-spicy soy-vinegar sauce, tossed in a wok until well coated.
| prepChop all vegetables before starting | ||||||||
| 300 g noodles (Ching Hakka Noodles or similar) | Boil noodles 2 min, drain & cool | Toss noodles with oil, set aside | Stir in noodles, toss until coated | Stir in chili oil, toss & garnish | ||||
| 1/2 tablespoon vegetable oil (for the noodles) | ||||||||
| 1 tablespoon vegetable oil (for the wok) | Heat oils, cook garlic, ginger, chili & celery | Sauté until aromatics change color | Add onion, sauté 1–2 min until golden | Add carrot, pepper & green onion, cook 1 min | Push veggies aside, add sauce & sugar | Toss veggies with sauce, season | ||
| 1 tablespoon sesame oil | ||||||||
| 2 teaspoons minced garlic | ||||||||
| 1 teaspoon minced ginger | ||||||||
| 1 green chili, sliced | ||||||||
| 1 stalk celery, chopped | ||||||||
| 1 medium red onion (100 g), sliced | ||||||||
| 1 large carrot (100 g), sliced | ||||||||
| 1 large red pepper (200 g), sliced | ||||||||
| 3 stalks green onion, chopped (plus more to garnish) | ||||||||
| 2.5 tablespoons soy sauce | ||||||||
| 1 tablespoon rice vinegar | ||||||||
| 1 teaspoon hot sauce (like sriracha) | ||||||||
| 1/2 teaspoon sugar (optional) | ||||||||
| 1/4 teaspoon black pepper powder | ||||||||
| 1/2 teaspoon salt (or to taste) | ||||||||
| pinch white pepper powder | ||||||||
| 1 teaspoon chili oil (optional) | ||||||||
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