Ingredients:

  • 1 pound (450g) Hakka Noodles (or dried egg noodles)
  • Water (for boiling)
  • 1 tablespoon (15ml) vegetable oil (for noodles)
  • 1 tablespoon (15ml) vegetable oil (for vegetables)
  • 1 cup (100g) thinly sliced onion
  • 1 cup (100g) thinly sliced bell peppers (mix of red, yellow, and green)
  • 1 cup (100g) thinly sliced carrots
  • 1 cup (100g) shredded cabbage
  • ½ cup (50g) thinly sliced spring onions (green parts only)
  • 2 tablespoons (30ml) soy sauce (low sodium recommended)
  • 1 tablespoon (15ml) rice vinegar (or white vinegar)
  • 1 tablespoon (15ml) chili garlic sauce
  • 1 teaspoon (5ml) sesame oil
  • ½ teaspoon (2.5ml) ground black pepper
  • 1 teaspoon (5ml) sugar
  • 1 tablespoon (15ml) water (or vegetable broth)
  • 1 tablespoon cornstarch (optional)
  • Chopped fresh cilantro (coriander)
  • Sesame seeds

Instructions:

  1. Boil noodles according to package directions until al dente. Drain and toss with 1 tablespoon of vegetable oil to prevent sticking.
  2. Whisk together soy sauce, rice vinegar, chili garlic sauce, sesame oil, black pepper, sugar, water (or broth), and cornstarch (if using) in a small bowl.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add onions and stir-fry until translucent. Add bell peppers and carrots; stir-fry for 2-3 minutes until slightly softened. Add cabbage and spring onions; stir-fry for another minute.
  4. Pour the prepared sauce over the vegetables. Bring to a simmer and cook for 1-2 minutes until the sauce thickens slightly (if using cornstarch).
  5. Add the cooked noodles to the wok and toss well to coat with the sauce and vegetables. Stir-fry for 2-3 minutes until everything is heated through and well combined.
  6. Garnish with chopped cilantro and sesame seeds. Serve hot.