Hakka Noodles


Posted: July 27

Time: 25 minutes

Yield: 3 servings

recipe image

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

Directions

Step 1

Prior to making the noodles, chop all the vegetables.

Step 2

Cook the noodles according to the instructions on the package.

Step 3

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.

Step 4

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.

Step 5

Add the sliced onions and sauté them for a minute or two, or until the sides of the onion start turning light golden brown.

Step 6

Add in the sliced carrots, bell pepper, and green onion and cook for 1 minute on high heat. The vegetables should remain crunchy.

Step 7

Push the vegetables to the side, lower the heat, and add the soy sauce, rice vinegar, hot sauce, and sugar.

Step 8

Toss the vegetables to combine them well with the sauce. Add in the black pepper, salt, and white pepper.

Step 9

Stir in the cooked noodles. Using a pair of tongs, mix it to coat the noodles with the sauce.

Step 10

Stir in a teaspoon of chili oil, if using. Toss the noodles well and garnish with more spring onion greens.