Meals · Indo-Chinese

Veg Hakka Noodles

Proper restaurant-style hakka noodles: boiled noodles tossed on high heat with a heap of shredded vegetables, garlic, soy sauce and vinegar until smoky and slippery.

Prep 15 min · Cook 12 min · Total 27 min · Serves 3

Ingredients

Noodles

• 200 g Dried hakka noodles (egg-free)
• 1 tsp Salt
• 1 tsp Oil

Stir-fry

• 3 tbsp Oil
• 1 tbsp Garlic, finely chopped
• 1 tsp Ginger, finely chopped
• 2 Green chillies, slit
• 1 Onion, thinly sliced
• 1 ½ cups Cabbage, finely shredded
• 1 Carrot, cut in thin strips
• 1 Green capsicum, cut in thin strips
• ½ cup French beans, thinly sliced on the diagonal
• 4 Spring onions, chopped, greens kept separate
• 2 tbsp Soy sauce
• 1 tbsp Vinegar
• 2 tsp Red chilli sauce
• ¾ tsp Black pepper powder
• ½ tsp Sugar
• Salt, to taste

Method

1. Boil the noodles. Boil the noodles in plenty of salted water until just tender, a minute less than the packet says. Drain, rinse under cold water, toss with 1 tsp oil and spread out to dry.
2. Aromatics. Heat the oil in a wok over the highest heat until it shimmers. Stir-fry the garlic, ginger, green chillies and spring onion whites for 30 seconds.
3. Stir-fry the veg. Add the beans and carrot first, then the onion, cabbage and capsicum. Toss for 2 to 3 minutes; they should wilt slightly but keep their crunch.
4. Season. Add the soy sauce, vinegar, chilli sauce, pepper and sugar and let them sizzle against the hot wok for a few seconds.
5. Toss the noodles. Add the noodles and toss with tongs over high heat until every strand is coloured and lightly charred in places. Taste for salt.
6. Serve. Toss in the spring onion greens and serve hot, with veg Manchurian or chilli paneer, and green chillies in vinegar on the side.

Tips

Shred everything thin and about the same length as you'd like a forkful to be. The vegetables cook in seconds and tangle with the noodles instead of sitting at the bottom of the plate.