Ingredients
- 100 grams hakka noodles
- 3 cups water
- 1/2 cup cabbage, finely shredded
- 1/2 cup carrot, finely grated or julienned
- 1 small capsicum, thinly sliced
- 1/2 cup spring onion white part, finely chopped
- 1/2 cup spring onion green part, finely chopped
- 6 to 7 garlic cloves, finely chopped
- 3 to 4 green chilies, slit lengthwise
- 1 tablespoon schezwan sauce
- 1/4 teaspoon white pepper powder
- 2 tablespoons cooking oil
- 1 teaspoon vinegar
- Salt to taste
- A pinch of red-orange food color (optional)
Instructions
- Bring 3 cups of water to a boil in a large pot. Add salt and hakka noodles. Cook on medium-high heat for 6–7 minutes until tender.
- Drain and rinse noodles under running water. Toss with 1/2 teaspoon oil to prevent sticking and set aside to dry.
- Heat 2 tablespoons of oil in a wok or heavy-bottom pan on high flame. Add spring onion whites and green chilies; sauté for 1 minute.
- Add chopped garlic and stir fry for 30 seconds until aromatic.
- Add cabbage, carrot, and capsicum. Stir fry on high heat for 2–3 minutes until vegetables are slightly cooked but still crunchy.
- Sprinkle white pepper and salt. Add schezwan sauce and stir well for 1 minute.
- Add cooked noodles, vinegar, spring onion greens, and optional food color. Toss everything on high flame for 2–3 minutes until well mixed and hot.
- Serve immediately while hot.
Notes
- Use a wok or heavy-bottom pan for even heating and better flavor.
- Adjust spice levels by increasing or decreasing schezwan sauce and green chilies.
- Rinsing and oil-tossing noodles prevent clumping.
- Add soy sauce for a deeper umami flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Indo-Chinese
- Diet: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
