Indo-Chinese Vegetable Hakka Noodles Stir-Fried in a Wok

What you need

• 250 g (9 oz) dried egg noodles, thin
• 3 tbsp vegetable oil
• 4 cloves garlic, finely chopped
• 2 cm (1 in) fresh ginger, minced
• 4 scallions, whites and greens separated, thinly sliced
• 1 carrot, cut into thin matchsticks
• 1 green bell pepper, thinly sliced
• 200 g (2 1/2 cups) green cabbage, finely shredded
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tbsp red chilli sauce
• 1/2 tsp black pepper, freshly ground
• salt, for the noodle water and to taste

Method

Restated from the original video

1. 1

   Cook the noodles in a large pot of boiling salted water until just al dente, 1 min less than the pack says.

2. 2

   Drain, rinse under cold water and drain well. Toss with 1 tsp of the oil so they do not stick.

3. 3

   Stir the soy sauce, vinegar, chilli sauce and pepper together in a small bowl.

4. 4

   Heat a wok over high heat until it just begins to smoke. Add the remaining oil.

5. 5

   Add the garlic, ginger and scallion whites and stir-fry for 20-30 seconds.

6. 6

   Add the carrot and bell pepper and stir-fry for 1 min.

7. 7

   Add the cabbage and stir-fry until crisp-tender, 1-2 min.

8. 8

   Add the noodles and the sauce. Toss on high heat until the noodles are evenly coated and hot, about 2 min. Taste and add salt if needed.

9. 9

   Fold in the scallion greens and serve at once.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.