Hakka noodles

Ingredients 

• 1 pack hakka noodles (150 grams)
• 2 tablespoons oil (preferably sesame oil)
• 1 tablespoon garlic chopped finely
• 2 to 3 spring onion stalks (greens & whites separated)
• 1 medium onion sliced 
• 1 green chilli chopped (optional)
• 1 small carrot thin juliennes 
• ½ to ¾ cup capsicum (bell pepper) julienne
• ½ cup cabbage finely shredded (optional)
• 1¼ tablespoon soya sauce organic
• 1 teaspoon vinegar
• ¼ teaspoon pepper powder
• ½ teaspoon Salt (adjust to taste)

Optional

• 1 tablespoon hot sauce (Use your favorite sauce) 

Method:

• Bring 6 to 8 cups of water to a rapid boil. Add noodles and cook till al dente. Follow the instructions on the pack for cook time.

  
• Drain them to a colander and rinse under running water to remove excess starch.Add 1 tsp oil to the noodles and smear it well to prevent them from turning sticky.

  

How to make hakka noodles

• Heat oil in a large wok or pan on a high flame.Add garlic and fry for 30 seconds. Then add spring onion whites, onions and chilli. Fry until the onions turn transparent for a minute.

  
• Next add in carrots, capsicum and cabbage. Saute for 1 to 2 minutes until the veggies are partially cooked yet remain crunchy.

  
• Add noodles & sprinkle salt. Then pour soya sauce, hot sauce, chili oil and vinegar.Toss everything well and fry for about 1 to 2 minutes. Add black pepper and spring onion greens. Taste test and add more salt or sauces if needed

  
• Serve hakka noodles hot .

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