Hakka Noodles
A home-style recipe for Hakka Noodles. Serves 4, ready in about 20 minutes.
Ingredients
- 300 g dried noodles
- 1 tbsp oil, for the noodles, plus 3 tbsp for frying
- 6 garlic cloves, finely chopped
- 4 spring onions (hari pyaz), chopped, whites and greens kept apart
- 1 carrot, peeled and cut into thin strips
- 1 capsicum (shimla mirch), in thin strips
- ¼ small cabbage (band gobi, about 250 g), finely shredded
- 2 tbsp soy sauce
- 1 tbsp vinegar
- ¾ tsp salt
- ½ tsp black pepper
Missing something?
- No noodles? Use thin spaghetti, boiled.
- No cabbage? Use extra carrot or capsicum.
- No carrot? Use extra cabbage or capsicum.
- No capsicum? Use extra cabbage or onion.
- No soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
- No spring onion? Use chives, or a little extra onion with coriander.
Method
- Boil the noodles in salted water for 3–4 minutes, or as the packet says, until just soft. Drain, rinse under cold water and toss with 1 tbsp oil so they don't stick.
- Heat the 3 tbsp oil in a wok on very high heat. Add the garlic and spring onion whites and stir for 30 seconds.
- Add the carrot for 1 minute, then the capsicum and cabbage for 1–2 minutes. They should stay crunchy.
- Add the soy sauce, vinegar, salt and pepper, then the noodles. Toss for 2 minutes until hot.
- Add the spring onion greens and toss once more.
Tip: Cut all the vegetables thin and the same length as the noodles, so they mix in evenly.