Ingredients (Serves 3)
- Hakka noodles – Around 75 gm
2. Vegetable oil or peanut oil – 1 – 1.5 tbsp
Garlic, minced – 5 – 6 cloves, minced
Green chilies – 2, diagonally sliced
4. Onion – 1/2 cup, sliced
Cabbage – 1/2 cup, thinly sliced and halved
Celery – 1/4 cup, thinly sliced diagonally
Spring onion (white part) – 2 – 3 tbsp, cut into 1 inch pieces
5. Soy sauce – 1 tbsp
Green chilly sauce – 1 tbsp (I love to use Ching’s green chilly sauce)
Vinegar – 1/2 tsp
Sugar – 1 pinch
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. In a small bowl, combine ingredients numbered 5.
3. Heat 2 – 3 tsp oil in a wok/ non stick pan. Swirl gently to coat the entire wok. Add minced garlic, green chilies and cook over very low heat until garlic starts to change color (do not brown the garlic). Add crushed red chilies and stir for a few seconds. Add onion, cabbage and stir-fry for 1 minute. 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. 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 immediately.
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