Veg Hakka Noodles

Indo-Chinese Street Style — China

The Indo-Chinese favorite: springy noodles, crunchy julienned vegetables and a 90-second wok toss. The vegetables must stay crisp — that's the law.

Ingredients

• 250 g — Hakka or ramen noodles, dried
• 120 g — Cabbage, shredded (2 cups)
• 80 g — Carrot, julienned (1 cup)
• 80 g — Bell pepper, julienned (1 cup)
• 40 g — Scallions, cut in 2-inch pieces
• 12 g — Garlic, minced (1 Tbsp)
• 25 ml — Soy sauce (1½ Tbsp)
• 10 ml — Rice vinegar (2 tsp)
• 10 g — Chili sauce (2 tsp)
• 10 ml — Toasted sesame oil (2 tsp)

Step-by-Step Method

1. Undercook the noodles. Boil 1 minute less than the package says. Drain, rinse cold, toss with a few drops of oil so they don't glue together.
2. Everything ready, then fire. Hakka noodles cook in 90 seconds — have every vegetable cut and the sauce mixed before the wok heats.
3. The 90-second toss. Smoking wok, oil, garlic 5 seconds, hard vegetables 30 seconds, noodles in, sauce around the rim, toss like you mean it.
4. Finish. Scallions and sesame oil off the heat. Serve immediately — noodles wait even less than pasta.

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