Hakka Noodles

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READY IN: 20mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • When you make the noodles, after draining them but before you refrigerate them, coat with 1 tbsp of sesame oil and mix thoroughly so each strand is coated with oil.
  • When ready to cook, heat sesame oil in a heavy bottom wide pan on high heat. Add garlic, crushed red chilies flakes and sauté them for a minute Add green onions and sauté for 30 seconds.
  • Add celery, bell pepper, carrots and sauté them for 2 mins on high heat. The vegetables will be partially cooked so they will still be crunchy when served. Add cabbage and sauté it for a minute.
  • Add beaten eggs on the veggies and sauté them till eggs are scrambled and nicely cooked.
  • Add black pepper and mix for a few seconds.
  • Add soysauce and let the veggies cook for a minute.
  • Add noodles and mix well with all the veggies and soy sauce. (Take 2 large forks and toss the noodles from the bottom so as to have a nice soy sauce coat on all the noodles).
  • Taste the noodles and check the seasoning accordingly (If more salt is needed, add more soy sauce and toss again with forks).
  • Serve it into a plate with some sesame seeds, finely cut green onions and crushed peanuts.
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