Vegetable Hakka Noodles

🛒 Ingredients

• Hakka Noodles (dry) 60 g · 220 kcal
• Cabbage, shredded 50 g · 12 kcal
• Carrots, julienned 30 g · 12 kcal
• Bell peppers (mixed colors), julienned 40 g · 10 kcal
• Onion, sliced 20 g · 8 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, minced 5 g · 4 kcal
• Green chilies, sliced 2 g · 1 kcal
• Vegetable oil 15 g · 130 kcal
• Soy sauce 15 g · 10 kcal
• Rice vinegar 5 g · 1 kcal
• Black pepper 1 g · 3 kcal

👨‍🍳 Instructions

1. Cook Hakka noodles according to package instructions until al dente; drain and rinse with cold water to prevent sticking, then toss with a little oil and set aside.
2. Heat vegetable oil in a large wok or pan over high heat. Add minced garlic, ginger, and sliced green chilies; stir-fry for 30 seconds until fragrant.
3. Add sliced onion, julienned carrots, bell peppers, and shredded cabbage to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Add the cooked Hakka noodles to the wok with the vegetables. Pour in soy sauce, rice vinegar, a pinch of sugar (optional), and season with salt and black pepper.
5. Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce. Serve hot, garnished with fresh spring onion greens if desired.