This is my son's favorite dish when we go to any asian eatout. This is a street style noodle stir fry that can be made in a jiffy. The chilli garlic sauce that I have used is made at home , but feel free to use store bought if you wish. But I must say the home made is super simple to make with minimal ingredients and fresh flavor!
Ingredients Required:
Hakka Noodles - 8 oz
Salt - as required
Sesame oil - 4 tblsp + 1 tblsp
Soy sauce - 1 tblsp
Chilli Garlic Sauce - 1 tblsp
Spring Onion - 1 bunch finely chopped ( whites and greens separated)
Garlic - 1 tblsp finely chopped
Ginger - 1 tblsp, julienned
Vegetables: thinly sliced
Bell pepper - 1/2 cup
Beans - 1/2 cup
Carrot - 1/2 cup
Cabbage - 1/2 cup
How to make:
In a large pot, cook the noodles by boiling water with salt as per instructions.
Drain the water when 80% cooked and drain the water.
Run cold water over it and toss so it does not stick together.
Drizzle 1 tblsp oil , toss and set aside.
In a large wok, add the remaining oil and heat on high temperature.
When hot, add the white part of spring onions, garlic and ginger.
Saute till golden for a minute.
Add the vegetables in the order - carrot, beans, bell pepper and cabbage.
Add required salt and pepper.
Saute for a couple of minutes in high heat. They should be just cooked to maintain the crunch.
Add the soy sauce and chilli Garlic paste.
Give a good toss.
Finally add the noodles and toss a couple of times till the noodles is well coated with the sauces.
Serve hot with greens of spring onions garnished on top.
Notes:
The heat should be on high at all times and cooking should be done fast to avoid over cooking or sogginess of vegetables.
I usually cut the noodles with scissors after cooking so it is easy to toss and eat, but you can avoid this step.
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