Street Hakka Noodles
Master the art of perfect Hakka noodles with our step-by-step tutorial. Discover essential ingredients, cooking techniques, and serving suggestions for an unforgettable meal.
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Servings:
servingsCalories:
Ingredients
- 7 oz (200 g) Hakka noodles
- 1 tablespoon oil
- For the Stir Fry:
- 2 tablespoon oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 chopped garlic
- 1 medium onion, thinly sliced
- 2 tablespoon chopped scallion greens plus 2 tablespoon for garnish
- 1 cup shredded green cabbage
- ½ cup julienned carrots
- 1 green bell pepper, thinly sliced
- 2 teaspoon dark soy sauce
- 2 teaspoon white vinegar
- 2 teaspoon red chili sauce
- 1 teaspoon green chili sauce
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper powder
Instructions
- Cook the NoodlesIn 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 tablespoon oil, which will prevent them sticking together. Set aside.
- Add and stir-fry the vegetablesHeat 2 tablespoon 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.
- Add the Noodles & FinishPut 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.
Video
Nutrition
Serving: 1g
