Shrimp Hakka Noodles

Ingredients (Serves 3)

1. Hakka noodles – Around 50 – 75 gm

2. Shrimp – 10 – 15 large, peeled and deveined

Corn starch – 1 tbsp

Egg white – of 1 egg

Toasted sesame oil – 3/4 tsp (optional)

Salt and pepper – As required

Vegetable oil – 1 tbsp

3. Vegetable oil or peanut oil – 1 – 1.5 tbsp

Onion – 1/2 cup, sliced

Ginger and garlic, minced – 3/4 tsp each

Cabbage – 1/2 cup, thinly sliced and halved

Green , orange or red bell pepper – 1/3 cup, thinly sliced

 Carrot – 1 medium-small, thinly sliced diagonally

You can also add other vegetables such as snow peas, mushrooms, bok choy etc

4.  Celery – 1/4 cup, thinly sliced diagonally

    Spring onion (white part) – 2 – 3 tbsp, cut into 1 inch pieces

5.  Soy sauce – 2 – 3 tsp

    Oyster sauce – 1- 1.5 tbsp

Green chilly sauce – 2 tsp (optional, I love to use Ching’s green chilly sauce)

Sugar – 1 pinch

    Toasted sesame oil – 1 tsp

6. Bean sprouts – 1/4 cup  (optional)

7. Salt and pepper – As required to taste

8. Spring onion (green part) – 2 – 3 tbsp, to garnish

Method

1. Fill a saucepan with water and bring to a boil. Add the noodles and cook for 3 – 4 minutes until done. Drain in a colander and rinse with cold water. Set aside to drain well. Add 2 tsp oil and combine gently with a fork.

2. Combine shrimp with other ingredients numbered 2. Set aside for 5 minutes.

3. In a small bowl, combine ingredients numbered 5.

4. Heat 2 – 3 tsp oil in a wok/ non stick pan over high heat. Swirl gently to coat the entire wok. Add marinated shrimp and cook for 2 – 3 minutes until it develops a slightly crisp crust and is done, stirring in between. Remove to a paper towel. Add 1 – 2 tsp oil to the wok. Add onion, ginger and garlic. Stir-fry for a minute. Add cabbage, carrot, bell pepper and stir-fry for 1 – 2 minutes. Add cooked noodles and combined sauces (ingredients numbered 5). Stir-fry for 2 minutes. Add celery and spring onion(white part). Continue to stir-fry for a minute or two. Add a pinch of salt if required and pepper powder. Stir-fry for 1 – 2 minutes until the noodles are well-coated with the sauces. Taste-check for salt and add more sauces, if required. Garnish with chopped spring onion. Serve as is or with any side-dishes.