Hakka Noodles

Nutrition values are AI-estimated based on ingredients.

• ½ cup carrots
• ½ cup green capsicum
• 1 cup cabbage
• ½ medium red onion
• Small handful spring onion greens
• 1 block dry hakka noodles (150-200g)
• Pinch salt
• 1-2 tablespoons cooking oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1-2 tablespoons soy sauce
• 1 tablespoon white vinegar
• Small pinch white pepper
• Small pinch MSG

1. 1Julienne carrots, green capsicum, and cabbage, thinly slice red onion, and mince garlic and ginger.
2. 2Fill a pan with water, bring it to a rolling boil, and add a pinch of salt.
3. 3Immerse dry Hakka noodles and boil until al dente.
4. 4Drain the cooked noodles using a sieve, optionally rinsing with cold water.
5. 5Heat a wok or kadai and add cooking oil.
6. 6Add minced garlic and ginger and stir-fry until aromatic.
7. 7Add shredded cabbage, julienned green capsicum, carrots, and sliced red onion to the wok and stir-fry quickly on high heat until crunchy.
8. 8Add the boiled and drained Hakka noodles to the stir-fried vegetables.
9. 9Add soy sauce, white vinegar, white pepper, and MSG to the noodles and vegetables.
10. 10Vigorously toss and stir-fry the mixture until well combined and evenly coated with sauces.
11. 11Sprinkle chopped spring onion greens over the noodles and toss quickly.
12. 12Serve the hot Hakka Noodles.

These instructions are our analysis of the original video. Watch on YouTube →