Ingredients:

  • 1 pound (450g) dried Hakka noodles or Chow Mein noodles (egg or egg-free)
  • 2 tablespoons vegetable oil, divided (plus extra for tossing noodles)
  • 1/2 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 bell pepper (any color), thinly sliced (about 1 cup)
  • 1 cup thinly sliced cabbage
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced celery
  • 2-3 green onions, chopped (white and green parts separated)
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1-inch piece of ginger, minced (about 1 tablespoon)
  • 1-2 green chilies, slit lengthwise (adjust to taste)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon dark soy sauce (for colour)
  • 1 tablespoon rice vinegar (or white vinegar)
  • 1 tablespoon tomato ketchup
  • 1 tablespoon green chili sauce
  • 1 teaspoon red chili paste (e.g., sambal oelek) (optional, for extra heat)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Chopped cilantro
  • Sesame seeds

Instructions:

  1. Cook noodles according to package instructions until al dente. Drain well and rinse with cold water to stop cooking. Toss with a little vegetable oil to prevent sticking.
  2. Whisk together all sauce ingredients in a small bowl until well combined. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add minced garlic, ginger, and green chilies. Sauté for about 30 seconds, or until fragrant.
  4. Add onions, bell pepper, cabbage, carrots, and celery to the wok. Stir-fry over high heat for 2-3 minutes, or until slightly softened but still crisp.
  5. Pour the prepared sauce over the vegetables. Stir-fry for 1 minute, or until the sauce thickens slightly.
  6. Add the cooked noodles and the white parts of the green onions to the wok. Toss everything together vigorously to coat the noodles evenly with the sauce and vegetables.
  7. Stir-fry for another 2-3 minutes, ensuring the noodles are heated through and slightly charred in spots. This is where you're aiming for that wok hei flavour! Drizzle with sesame oil. Garnish with chopped cilantro, the green parts of the green onions, and sesame seeds. Serve immediately.