Step 1: Cook the Noodles

• In a large pot, bring 5 cups of water to a roiling boil.
• Add the Hakka noodles. Cook for 2–3 minutes or until just al dente.
• Drain the noodles, then rinse under running cold water to stop the cooking.
• Turn out the noodles and add 1 tbsp oil, which will prevent them sticking together. Set aside.

Step 2: Add and stir-fry the vegetables

• Heat 2 tbsp oil in a large wok or cast iron panaeror high heat.
• Add minced garlic and ginger and chopped green chilies. Sauté for 4–5 seconds.
• Then add sliced onions and cook for 5–8 seconds more.
• Add the cabbage, carrots and peppers. Over high heat, stir-fry for about 30 seconds to retain the crispness of the veggies.
• Stir well and add soy sauce, vinegar, red chili sauce, green chili sauce, salt and black pepper. Mix well.

Step 3: Add the Noodles & Finish

• Put in the cooked noodles in the wok.
• Toss it all together until the noodles are coated well with the sauces and vegetables.
• Taste and adjust seasoning if necessary.
• Sprinkle with chopped scallion greens.
• Serve hot immediately.