Indo-Chinese Hakka Noodles

Ingredients

• 10 oz chow mein or thin egg noodles
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1 bell pepper, julienned
• 1/2 cup thinly sliced green beans
• 4 spring onions, sliced
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili sauce or sriracha
• 1 tsp sesame oil
• 1/2 tsp white pepper

Before you cook

• Julienne the carrot and bell pepper into thin, matchstick-sized strips.
• Shred the cabbage finely so it cooks quickly.
• Whisk the soy sauce, rice vinegar and chili sauce together in a small bowl.

Steps

1. Bring a large pot of water to a boil and cook the noodles according to the package until just tender.
2. Drain the noodles, rinse them under cold water and toss with a little oil to keep them from sticking.
3. Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
4. Add the garlic and ginger and stir-fry for 30 seconds.
5. Add the cabbage, carrot, bell pepper and green beans and stir-fry for 3 minutes, keeping them crisp.
6. Push the vegetables to one side and add the cooked noodles to the other side of the wok.
7. Pour the soy-vinegar-chili mixture over the noodles.
8. Toss the noodles and vegetables together over high heat for 2 minutes until everything is evenly coated.
9. Add most of the spring onions, reserving a few for garnish, and toss again.
10. Drizzle in the sesame oil and sprinkle with white pepper.
11. Serve immediately topped with the remaining spring onion.