Chili 🌶 garlic 🧄 Hakka noodles
200 gram dry Hakka noodles 4 tablespoon sesame oil or cooking oil 2 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 dry red chili or to taste
1 Cup thinly sliced onion
1/2 Cup thinly sliced carrot 1/2 Cup thinly sliced bell pepper
1/2 Cup thinly sliced cabbage
1/2 cup cherry tomatoes
Or any vegetable of your choice like I add some broccoli and mushroom too
Salt to taste
1 teaspoon black pepper powder
1 tablespoon white vinegar
1 teaspoon dark soy sauce
1 tablespoon red chili sauce or sriracha sauce
1 teaspoon red chili flakes
2 tablespoon chopped spring onion
cook noodles as per packet instructions. After draining the noodles add 1 tablespoon of sesame oil and toss it
Slice the vegetables, ginger, and garlic. Set aside.
In a wok over high heat, add in sesame oil or cooking oil. Add ginger, garlic, and dry red chilies. Stir fry over high heat for 1 – 2 minutes without burning the aromatics. Add the sliced onion and stir fry for 1 – 2 minute or till onion turn translucent.
Add the sliced veggies and stir fry for 2 – 3 minutes or till al dente. Add white vinegar and mix nicely. Next, add the soy sauce, salt, pepper, red chili flakes, and chili sauce. Stir-fry for 1 – 2 minutes.
Next, add the boiled noodles and gently toss with the vegetables without breaking the noodles. Top off with spring onion greens.