Make delicious noodles right at home! This recipe for Hakka Noodles is packed with flavor, and, best of all, it only takes 25 minutes to make.
Ingredients• 10 ounces noodles • 1 tablespoon sesame oil • 1 tablespoon vegetable oil • 2 teaspoons minced garlic • 1 teaspoon minced ginger • 1 green chili, sliced • 1 stalk celery, chopped • 1 medium red onion, sliced • 1 large carrot • 1 large red pepper • 3 stalks green onion • 2 1/2 tablespoons soy sauce • 1 tablespoon rice vinegar • 1 teaspoon hot sauce • 1/2 teaspoon sugar • 1/4 teaspoon black pepper powder • 1/2 teaspoon salt • white pepper powder, to taste • 1 teaspoon chili oil, optional
Prior to making the noodles, chop all the vegetables.
Cook the noodles according to the instructions on the package.
Drain the noodles and rinse them under cold running water. Add 1/2 tablespoon of vegetable oil to the noodles and toss them to lightly coat them. Set them aside.
In a wok, heat 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil on medium-high heat. Once the oil is hot, add the minced garlic and ginger, sliced green chili, and chopped celery. Sauté for a few seconds until the ginger and garlic start to change color.
Add the sliced onions and sauté them for a minute or two, or until the sides of the onion start turning light golden brown.
Add in the sliced carrots, bell pepper, and green onion and cook for 1 minute on high heat. The vegetables should remain crunchy.
Push the vegetables to the side, lower the heat, and add the soy sauce, rice vinegar, hot sauce, and sugar.
Toss the vegetables to combine them well with the sauce. Add in the black pepper, salt, and white pepper.
Stir in the cooked noodles. Using a pair of tongs, mix it to coat the noodles with the sauce.
Stir in a teaspoon of chili oil, if using. Toss the noodles well and garnish with more spring onion greens.