Veg Hakka Noodles

9 steps · 30 min total

1. 01

   Cook and Rinse Noodles

   Bring a pot of water to a rolling boil. Add a little salt and 1/4 teaspoon of oil, then drop in the noodles and cook according to package directions, or until they're tender but still have a slight bite.

   Drain the noodles well, then rinse them under cold water to stop the cooking and prevent sticking. Set them aside while you prepare the vegetables.

2. 02

   Heat the Oil

   Heat 2 tablespoons of olive oil in a heavy-bottomed pan over high heat until just shimmering.
3. 03

   Fry Garlic

   Add the chopped garlic to the hot oil and fry for about 1 minute, until you can smell its aroma but before it browns too much.
4. 04

   Stir-fry Vegetables

   Add the chopped spring onions, carrots, and cabbage to the pan. Stir-fry these vegetables over high heat for 3 to 4 minutes, until they start to soften slightly but are still crisp.
5. 05

   Add Capsicum

   Now, add the chopped capsicum to the pan. Continue to stir-fry over high heat for another 6 to 8 minutes, or until the edges of the vegetables begin to show a light brown char.
6. 06

   Add Sauces

   Once the vegetables are cooked but still crunchy, pour in the 2 teaspoons of soya sauce, 1 teaspoon of tomato sauce, and 2 teaspoons of chilli sauce. Sauté for about 1 minute, tossing to coat the vegetables evenly.
7. 07

   Season Vegetables

   Add salt, pepper powder, and 1/4 teaspoon of vinegar to the pan. Mix everything well to distribute the seasonings.
8. 08

   Combine Noodles

   Add the cooked noodles to the pan with the vegetables and sauces. Sauté for about 2 minutes over high heat, tossing constantly to ensure the noodles are thoroughly combined and heated through.
9. 09

   Serve Hot

   Remove the pan from the heat and serve the noodles hot. They pair well with tomato ketchup or manchurian.