Chow Chow Noodles

🛒 Ingredients

• Cooked Hakka Noodles 250 g · 350 kcal
• Cabbage, shredded 50 g · 12 kcal
• Carrot, julienned 30 g · 12 kcal
• Bell Pepper, sliced 40 g · 12 kcal
• Onion, sliced 30 g · 12 kcal
• Spring Onion, chopped 20 g · 6 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, minced 5 g · 4 kcal
• Green Chili, sliced 3 g · 1 kcal
• Light Soy Sauce 18 g · 15 kcal
• Red Chili Sauce 12 g · 10 kcal
• White Vinegar 5 g · 1 kcal
• Vegetable Oil 14 g · 120 kcal

👨‍🍳 Instructions

1. Cook Hakka noodles according to package instructions until al dente; drain and rinse with cold water, then lightly toss with a little oil to prevent sticking.
2. Heat vegetable oil in a large wok or pan over high heat, then add minced garlic, ginger, and sliced green chilies; stir-fry for 30 seconds until fragrant.
3. Add sliced onions, bell peppers, carrots, and cabbage; stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
4. Pour in light soy sauce, red chili sauce, white vinegar, and a pinch of sugar and salt; mix well to coat all vegetables evenly.
5. Add the cooked Hakka noodles to the wok; toss vigorously with tongs to combine the noodles with the vegetables and sauce.
6. Stir-fry for another 1-2 minutes to ensure everything is hot and well combined; garnish with chopped spring onion greens before serving hot.