Ingredients:

  • 1 pound (454g) dried Hakka noodles or egg noodles
  • 2 tablespoons vegetable oil or sesame oil
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon brown sugar or maple syrup
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons vegetable oil or peanut oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1/2 cup sliced carrots
  • 1/2 cup sliced bell peppers
  • 1/2 cup sliced cabbage (napa or regular)
  • 1/2 cup sliced green onions (scallions)
  • 1/4 cup chopped cilantro (coriander) (optional)
  • Salt to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add noodles and cook according to package directions, until al dente (slightly firm). Add the 2 tablespoon vegetable oil or sesame oil. Drain noodles immediately and rinse with cold water to stop the cooking process. Set aside.
  2. In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, chili garlic sauce, brown sugar, and white pepper. In a separate small bowl, whisk together cornstarch and water until smooth. Set both aside.
  3. Heat vegetable oil in a wok or large frying pan over high heat. Add onion and sauté until translucent, about 2 minutes. Add garlic and ginger and sauté until fragrant, about 30 seconds. Don't burn the garlic! Add carrots and bell peppers and stir-fry for 2 minutes. Add cabbage and stir-fry for 1 minute. Vegetables should be tender-crisp.
  4. Add the cooked noodles to the wok. Toss to combine with the vegetables. Pour the sauce over the noodles and vegetables. Stir-fry for 2-3 minutes, until the sauce has thickened and coats the noodles evenly. Add the cornstarch slurry and stir continuously for 30 seconds, until the sauce is thick and glossy. Taste and adjust seasoning with salt, if needed.
  5. Garnish with sliced green onions and chopped cilantro (if using). Serve immediately and enjoy! The Best Street Style Vegetable Hakka Noodles